A pizza oven is an oven designed to replicate the fierce, balanced heat of the traditional Neapolitan wood-fired brick oven: a domed chamber with a stone or brick floor, where fire burns to one side and heat radiates from the curved roof while the floor conducts from below. Temperatures reach 400 to 500 °C, cooking a pizza in 60 to 90 seconds with the leopard-spotted char and puffed, airy crust that define the style. Modern commercial ovens mimic these characteristics with gas or electric heat and massive thermal mass in stone or metal decks, while conveyor ovens trade artistry for throughput. Domestic pizza ovens, from countertop electrics to garden wood-fired domes, have boomed with home baking enthusiasm. The physics is unforgiving: without intense top heat and a blazing floor, the base steams instead of crisping.