Okay, so let’s talk about why I’ve been totally obsessed with brick oven pizza lately. I mean, I’ve always loved pizza, who doesn’t? But ever since I built a brick oven in my backyard, it’s been a total game-changer. It was not easy, I can tell you that.
It all started last summer. I was watching one of those home improvement shows, and they were featuring this awesome outdoor kitchen with a huge brick oven. I got this crazy idea that I could do that too. I mean, how hard could it be, right? Famous last words, haha.
The Building Process
First, I did some serious research. I read tons of articles, watched videos, and even talked to a couple of guys who had built their own ovens. It seemed doable, but definitely a lot of work. I ordered the bricks, the mortar, and all the other supplies. It was a bit of a shock to see how much all of that stuff cost, but I was committed.
Then came the actual building part. I started by laying out the foundation. That was tough. It had to be perfectly level, or the whole oven would be messed up. I spent days just getting that right. Then I started stacking bricks. Let me tell you, those bricks are heavy! And the mortar, it was a mess. I was covered in it most of the time.
It took me weeks to get the basic structure up. I followed the plans I found online, but there were still moments when I wasn’t sure if I was doing it right. But I kept going. I had to see this thing through.
The First Bake
Finally, the oven was built. I let it cure for a few days, and then it was time for the first bake. I was so excited! I made a simple dough, prepped some toppings, and lit the fire. It took a while for the oven to heat up, but when it did, wow.
I slid the pizza in, and it cooked in just a couple of minutes. The crust was perfectly crispy, the cheese was all melty, and there was this amazing smoky flavor. It was the best pizza I had ever had, no joke. And I am not saying that just because I made it. It truly was on another level.
Why It’s Better
So, why is brick oven pizza so much better? I think it’s a few things. First, the heat. Those ovens get super hot, way hotter than a regular oven. That high heat cooks the pizza fast, so you get that nice crispy crust without overcooking the toppings. And because the heat is coming from all directions, the pizza cooks evenly. No soggy spots.
- High heat: Cooks the pizza quickly.
- Even heat distribution: No more soggy spots.
- Smoky flavor: Adds that special something.
Plus, there’s just something about cooking with a wood fire. It’s like going back to basics. And the flavor, you just can’t get that smoky flavor in a regular oven. It adds this whole other dimension to the pizza.
Honestly, building that brick oven was one of the best things I’ve ever done. It was a ton of work, but it was so worth it. Now I can make amazing pizza anytime I want. And let me tell you, pizza parties at my house are pretty popular these days!
If you’re thinking about getting into the brick oven pizza game, I say go for it. It’s a challenge, but it’s so rewarding. Just be prepared to get your hands dirty, and be patient. It’s not a quick project, but trust me, the results are amazing.
So yeah, that’s why I’m all about brick oven pizza now. It’s not just pizza, it’s an experience. And it’s delicious.
