I've made two brick ovens in totally different places with very different types of bricks. The thing that surprised me was how similar baked goods come out of each. It's kinda magical.

I've often wondered what it is that does the trick and I'm not entirely sure anyone's theories are quite right. It's probably a few things: high heat for a toasting/char effect, with radiant heat providing some kind of specific heating mechanism. But I also have started wondering if there's something about the humidity that's different in most wood-fired brick ovens.

I'd love to try one of those tabletop pizza ovens but haven't gotten around to it yet.

Those pictures make me want to go out and start churning out pizzas.