The term refers to a specific style of pizza characterized by its cooking surface. This method involves baking the pizza directly on heated bricks, either within a specialized oven or a modified grill setup. The resulting product often exhibits a distinct char and a crispy, slightly smoky crust, differentiating it from pies cooked on metal surfaces.
The appeal of this cooking approach lies in its ability to impart high, even heat. This leads to rapid cooking times and a textural contrast that many find desirable. Historically, brick ovens have been a cornerstone of traditional baking, lending a rustic quality and perceived authenticity to the finished food. Modern adaptations seek to replicate these benefits in a more accessible format.
