There are a variety of things:
1. Chimney vs no chimney. Traditional pizza ovens come from either Italy or Spain/Portugal. There are some types of Italian ovens, mainly Tuscan and Napoli. Every one has an effective chimney in front of the oven door and outside of the kitchen. Alternatively Portuguese and Spanish ovens (€œMediterranean ovens€ because they became known) usually come with no chimney in any way with the smoke taken from the doorway from the oven.
wood fired oven
2. Shape from the dome. The dome in the traditional Italian ovens is generally 15-16€ high at highest internal point. The height is measured from floor to inner dome surface. This assures best heat reflection. Mediterranean ovens are much higher - up to 25-30€ at highest dome elevation. They just don't get as hot as the Italian ovens but they stay warm for any very long time which serves the Portuguese tradition of keeping food inside them from morning to evening without burning it.
3. A special category is indirect combustion ovens including the ones made by Fontana Forni, Clementi, Tranquilli, as well as other companies. The cooking chamber is apart from the wood burning chamber. The professionals include a larger area dedicated to cooking only, multiple cooking levels (shelves), better heat distribution, modern looks, easy cleaning, lighting, and simple transportation. The cons are absence of the €œreal oven€ feel, lack of burning wood smoke inside the food, and better price.
wood burning ovens
4. Increasingly popular are modular oven kits, almost all of them coming from Italy and USA. Good quality kits can be produced into great ovens which will serve for many years. However all depends around the quality of the masonry mixed utilized in producing the kit. The fabric is supposed to be high density, high alumina content, low conductivity, and completely chip-proof. If these factors can be found then all it lacks is a few layers of insulation both beneath the floor and also over the dome.
wood pizza ovens
5. The last category to cover is Beehive ovens. These ovens are popular in Portugal and often include a metal stand. As a result of model of the dome they are not designed to possess a chimney and quite often a door. They may be meant primarily for cooking meat and fish and never pizza. Pizza can still be baked included however it is going to take over a traditional Italian oven.
1. Chimney vs no chimney. Traditional pizza ovens come from either Italy or Spain/Portugal. There are some types of Italian ovens, mainly Tuscan and Napoli. Every one has an effective chimney in front of the oven door and outside of the kitchen. Alternatively Portuguese and Spanish ovens (€œMediterranean ovens€ because they became known) usually come with no chimney in any way with the smoke taken from the doorway from the oven.
wood fired oven
2. Shape from the dome. The dome in the traditional Italian ovens is generally 15-16€ high at highest internal point. The height is measured from floor to inner dome surface. This assures best heat reflection. Mediterranean ovens are much higher - up to 25-30€ at highest dome elevation. They just don't get as hot as the Italian ovens but they stay warm for any very long time which serves the Portuguese tradition of keeping food inside them from morning to evening without burning it.
3. A special category is indirect combustion ovens including the ones made by Fontana Forni, Clementi, Tranquilli, as well as other companies. The cooking chamber is apart from the wood burning chamber. The professionals include a larger area dedicated to cooking only, multiple cooking levels (shelves), better heat distribution, modern looks, easy cleaning, lighting, and simple transportation. The cons are absence of the €œreal oven€ feel, lack of burning wood smoke inside the food, and better price.
wood burning ovens
4. Increasingly popular are modular oven kits, almost all of them coming from Italy and USA. Good quality kits can be produced into great ovens which will serve for many years. However all depends around the quality of the masonry mixed utilized in producing the kit. The fabric is supposed to be high density, high alumina content, low conductivity, and completely chip-proof. If these factors can be found then all it lacks is a few layers of insulation both beneath the floor and also over the dome.
wood pizza ovens
5. The last category to cover is Beehive ovens. These ovens are popular in Portugal and often include a metal stand. As a result of model of the dome they are not designed to possess a chimney and quite often a door. They may be meant primarily for cooking meat and fish and never pizza. Pizza can still be baked included however it is going to take over a traditional Italian oven.
