Brick or Pre-Cast Refractory Wood Fired Ovens — Which is Better?

Alfresco Factory pre-cast refractory wood fired oven in an outdoor alfresco area

It’s the question we get asked more than any other: “Which is better — a brick oven or a pre-cast refractory oven?”

The Alfresco Factory manufactures some of the highest quality pre-cast refractory wood fired ovens available in Australia. We also supply refractory bricks, mortars and insulation materials for enthusiasts who’d prefer to build their own brick oven from scratch — so we genuinely have skin in both games.

Our honest answer: neither one is better than the other. The more useful question to ask is “which option is going to be better for me?” — and that comes down to six things.

“A brick oven isn’t better than a pre-cast oven, and a pre-cast oven isn’t better than brick. What matters is which one suits your space, your skill level, your time, and how you want to cook.”

At-a-glance comparison

ConsiderationPre-cast RefractoryBrick
FootprintAs small as 950 × 1050 mmBest suited to larger areas
Build time6–10 hours, one weekend50+ hours, plus planning
DIY skill neededBeginner-friendly, kit includedBricklaying experience helpful
Heat-up time45 min – 1 hour to 400°CUp to 3 hours to 400°C
Heat retentionHolds heat across the weekendHolds heat for several days
LookModern, clean linesRustic, traditional, hand-built

1. How much space do you have?

If you don’t have a lot of room in your back yard, a pre-cast wood fired oven is almost certainly your best option. Our pre-cast domes are manufactured using high-density, very efficient refractory materials, which means the dome walls can be made thinner than brick while still safely absorbing high heat and holding it for a long period.

Our smallest pre-cast option — the Wildfire Courtyard — takes up just 950 × 1050 mm of your alfresco area, with an internal floor area of 720 × 910 mm. That’s the smallest internal cooking area we’d recommend in a wood fired oven.

A brick oven of that same external footprint would have a noticeably smaller cooking area, because bricks are thicker than the pre-cast dome components. That smaller cooking space reduces flexibility — what you can fit inside — and isn’t an efficient use of the extra time and fuel needed to bring it up to temperature. Brick ovens are generally bigger and better suited to larger outdoor entertaining areas.

2. How good are your DIY skills?

Alfresco Factory Wildfire Original DIY wood fired oven kit assembly
A Wildfire Original DIY kit — designed so an inexperienced DIY-er can build it over a weekend.

An Alfresco Factory DIY kit is a very approachable project for an inexperienced DIY-er. All components are included in the kit, and the instructions are comprehensive and easy to follow. There are no special tools required — just a wheelbarrow to mix the renders.

That said, there is some heavy lifting involved with the pre-cast pieces, so factor that in when you’re deciding.

A brick oven, by contrast, requires a great deal of planning before the build even starts. We’d usually only recommend it if the person building it has some bricklaying experience and access to the right tools.

3. How much time do you have?

An Alfresco Factory pre-cast wood fired oven kit can be built by an inexperienced DIY-er over a weekend — actual hands-on building time is typically 6–10 hours depending on the model.

A brick oven will take significant time in planning before you even start, plus 50+ hours of hands-on build time. That’s not a knock on brick — for many people, that long build is part of the appeal — but it’s a real consideration if you’d rather be cooking by Sunday afternoon.

4. How do you actually want to use it? (The big one.)

This is the most important question to ask yourself, because it’s where the two oven types behave most differently.

Pre-cast refractory ovens have a quick heat-up time and a faster cool-down compared with brick. Our Wildfire Midi — the most popular model for residential use — takes 45 minutes to 1 hour to reach pizza-cooking temperature (400°C) and will hold useful heat across the weekend.

That suits the way most Australian families actually cook: pizzas Friday night, slow-cooked meats and stews Saturday on retained heat, then a quick second firing for high-heat cooking again on Sunday.

“45 minutes to 400°C, pizzas on Friday, slow-cooked lamb on Saturday from retained heat, fire it up again Sunday — that’s why pre-cast wins for residential use.”

Brick ovens, on the other hand, take up to 3 hours to reach 400°C and need more fuel to get there — but they hold heat for much longer. If you’re a wood-fired cooking enthusiast who wants to bake bread mid-week off a single firing, brick is the better tool.

5. How much do you want to spend?

Generally speaking, our pre-cast DIY kits cost about the same as you’d spend on bricks, insulation and mortars to build a brick oven of similar internal cooking area.

The difference is in what’s included. Our DIY kits ship with renders, a door, 1m flue and cowl, and a pizza peel. Building a brick oven from scratch means budgeting separately for all of those, plus consumables like brick-cutting blades — costs that add up quickly.

What’s in an Alfresco Factory DIY kit:

  • Pre-cast refractory dome & floor components
  • Renders
  • Door
  • 1m flue and cowl
  • Pizza peel
  • Comprehensive build instructions

6. How do you want it to look?

A finished Alfresco Factory wood fired oven in an Australian backyard

Our pre-cast ovens regularly receive high praise for their good looks and clean, modern aesthetic. For some people, though, bricks feel more traditional — and a well-built brick oven can be a genuine work of art, with much of the appeal coming from the visible skill and effort that’s gone into it.

Neither look is “better.” It’s a matter of what fits the space you’re building into and the feeling you want when you walk out the back door on a Friday night. Have a flick through our customer gallery for inspiration either way.

So which one is right for you?

A quick decision helper:

Go pre-cast if…

  • You have a smaller alfresco area
  • You want to be cooking this weekend
  • You’re new to DIY
  • You’ll mostly do pizza nights and weekend cook-ups
  • You like a clean, modern look

Go brick if…

  • You have a generous outdoor space
  • You want to bake bread mid-week off a single fire
  • You enjoy long DIY projects
  • You have (or have access to) bricklaying skills
  • You love the rustic, traditional look

Either way — we’ve got you covered.

Whether you’re after a weekend-build pre-cast kit or the raw materials to build your own brick oven from scratch, the Alfresco Factory is here to help.

Keep reading

What is the best location for a wood fired oven?

This is a question we get asked a lot!

There are a few key points to consider when planning where to install your wood fired oven.

Will it be exposed to the elements?

Generally speaking, the best location for a wood fired oven is under cover. This ensures that moisture ingress in your oven is kept to a minimum, and makes using the oven a whole heap more enjoyable — especially during wet weather!

If installing your wood fired oven under cover is not an option for you, you will need to ensure that you take all appropriate steps to seal your oven against moisture ingress, but you will also need to take into consideration the following:

Is the oven in a sunny, open, airy space?

Wood fired ovens don’t like damp, dark environments as this encourages mildew growth and does not allow the oven to breathe and dry out after periods of damp weather. Try not to locate your oven under trees, in garden beds or close to irrigation. Moisture ingress is the enemy of wood fired ovens, so do whatever you can to avoid it!

Is the area well ventilated?

Whether your oven is installed under cover or in the open air, consider airflow and ventilation and ensure there is a clear path for the smoke to escape. Also consider which way the wind tends to blow in your area and consider positioning your oven to avoid smoke at light up from blowing into your own entertaining areas or your neighbours’ backyards. (Nobody wants visitors going home smelling like smoke, and you definitely don’t want cranky neighbours!)

Is the area safe?

While your wood fired oven itself should be cool to the touch while it is operating, the flue can get very, very hot. Make sure you locate your oven a safe and sensible distance from flammable objects.

Can you work easily in the oven?

Ensure that there is plenty of room around the oven so that you can work comfortably in it. Remember that you will be using long-handled tools in the oven, so you will need to take into consideration the amount of space you will need to be able to work in front of the oven — the last thing you want is to be taking people’s eyes out or impaling your visitors with the handle of your pizza peel!

Also consider the distance of your oven from your kitchen or preparation area. If you don’t intend to have permanent bench space around or near your oven, is the oven a manageable distance from the area in which you intend to prep your food, or is there room nearby to set up temporary tables or benches to work on?

Can you see the oven?

Finally, when considering where to position your wood oven, think of the old adage — ‘Out of sight, out of mind’. If you can’t see your oven from inside your home, the less likely you are to use it!
Apart from cooking amazing food, a wood fired oven also looks amazing in your backyard, and when it’s burning, provides a lovely ambience even if you’re not cooking in it. (Your oven may also be used to take the chill off if it’s positioned in an enclosed area — it’s just win, win, win with a wood fired oven!).

It’s a no-brainer, then, that your oven should be located in a prominent position where you can marvel at how beautiful it looks in your outdoor area AND you are encouraged to use the oven on a regular basis. You have spent the time and money making this investment in your property and lifestyle, so why not take full advantage of it?

With a little careful planning, you should be able to find the very best spot for your oven on your property that will not only add beauty to your backyard, but will ensure that you get the most use out of it. And the more you use it, the drier it will be, the better it will run, the longer it will last and the more enjoyment you will get out of it for years to come.

Choosing the Best Wood for Pizza Ovens

The wood you choose for your pizza oven can make all the difference in creating the perfect pizza. From achieving high, consistent heat to adding subtle smoky flavours, selecting the right type of wood is essential. In Australia, we’re fortunate to have access to some of the best hardwoods, perfectly suited for wood-fired ovens.

The Best Woods for Pizza Ovens in Australia

When it comes to top-performing woods for pizza ovens, Australian hardwoods take the lead:

  • Ironbark: Known for its exceptional density and long burn time, Ironbark is another top choice. It produces minimal smoke and ash, making cleanup easier.
  • Red Gum: Popular for its availability and heat output, Red Gum is a favourite for many Australian wood-fired oven owners. Its slightly sweet aroma adds a unique touch to pizzas.
  • Jarrah: Jarrah is a dense Australian hardwood that burns slowly and provides intense, steady heat. It’s ideal for longer cooking sessions and imparts a mild, earthy flavour.
  • Yellow Box and White Gum: These hardwoods are excellent alternatives. They’re dense, burn hot, and are widely available in Australia.

For those looking to experiment, fruitwoods like apple or plum are excellent for adding a touch of sweetness to your pizzas. These lighter woods burn faster, so they are best used in combination with denser hardwoods.

Why Wood Selection is Important

Your pizza oven thrives on clean-burning, efficient wood. Hardwoods, especially those native to Australia, provide the intense, long-lasting heat required for authentic pizza baking. They also produce minimal smoke and ash, ensuring a smoother cooking experience. The wrong wood, like softwoods or treated timber, can result in poor heat retention, excessive smoke, or even unsafe fumes.

Key Considerations When Choosing Wood

  • Seasoning: Properly seasoned wood (dried for at least 6-12 months) burns more efficiently and produces less smoke. Wet or unseasoned wood struggles to reach high temperatures and creates excessive smoke, impacting both cooking and flavour.
  • Size: For optimal performance, use wood pieces cut to fit your pizza oven. Splitting larger logs into smaller, evenly sized chunks ensures even burning.
  • Moisture Content: Aim for wood with a moisture level below 20%, as this promotes clean combustion and consistent heat.

What to Avoid When Choosing Wood for pizza Oven?

Not all wood is suitable for your pizza oven. Softwoods like pine and spruce burn quickly and release resin, creating sticky residues and excessive smoke. Likewise, avoid any wood that has been treated, painted, or chemically processed, as it can emit harmful fumes and ruin your food.

Building The Fire

After curing your oven you will be ready to start cooking in it.  Your aim when cooking in the oven is to create, and maintain, a controlled and even heat which is generated from the cooking surface, the dome and the hot air circulating inside the oven.

Build your fire in the middle of the oven, using 7-9 sticks of dry kindling, a couple of fire lighters and 2-3 pieces of medium sized wood.  The flame should reach the centre and front of the dome without reaching too far out of the oven opening.  Once the fire is established, add more medium-sized (wrist-width) wood and wait for about 20 minutes.

At this point you will notice a small white spot at the centre of the oven dome above the fire.  This ‘whitening’ will begin to expand across the top of the dome and is a sign that the oven is reaching the desired cooking temperature.  Once this whitening begins, start building the fire towards the walls by adding wood to either side of it.  Within a few minutes, you will see the whitening spread down the walls of the dome and after a period of time around two thirds of the dome should be white.  At this point the cooking surface should have reached 370 – 400°C – the desired temperature for cooking pizza. The Courtyard and Midi ovens will take around 35-45 minutes from time of lighting to reach a desirable cooking temperature, and the Original oven will take around 50-60minutes.

The basic rule for maintaining high temperatures in the oven is that while the dome remains white it is at an ideal temperature.  Once the dome begins to darken again, the fire needs to be increased.

Getting Ready To Cook

After curing your oven you will be ready to start cooking in it.  Your aim when cooking in the oven is to create, and maintain, a controlled and even heat which is generated from the cooking surface, the dome and the hot air circulating inside the oven.

Use your oven rake to push the fire to the side of the oven.  Pushing the fire to the side allows for cold air being drawn into the oven to be heated quickly in a circular motion over your food, which helps to maintain even cooking temperatures.  It also allows you to easily see the food you are cooking and therefore see when it needs to be turned away from the fire.

Before placing food in the oven, clean the cooking surface by using your pizza peel to ‘slap’ the cooking surface to remove any ash residue.

Cook on the floor space opposite the fire.  Alternate the sides of the oven on which you cook each time you use it in order to maintain even curing of the oven.  If the wind is blowing into the front of the oven, light the fire on the sheltered side.  This will assist the heat from the fire to travel to the opposite side of the oven.  Maintain the fire with wrist sized peices of wood.

Testing The Temperature

After curing your oven you will be ready to start cooking in it.  Your aim when cooking in the oven is to create, and maintain, a controlled and even heat which is generated from the cooking surface, the dome and the hot air circulating inside the oven.

There are three basic methods for testing the temperature of the cooking surface before placing food into your oven.

  1. Use a temperature gauge which can accurately test high temperatures (these can be purchased from us – please see our Accessories Page for details).
  2. Throw a pinch of flour into the oven and count how long it takes to burn and smoke.  A very hot oven floor (the perfect temperature for cooking pizzas) will scorch flour in a few seconds.
  3. Put your hand inside the oven and count how many seconds (one cat-dog, two cat-dog or any other counting variation you like!) it takes for your hand to become uncomfortably hot.  One and two seconds indicates a very hot oven and is perfect for cooking pizzas, grilling or roasting.  Four seconds is perfect for baking bread.

After a while you will get to ‘know’ when your oven is ready.  Don’t be afraid to experiment with your oven at different temperatures to see where it performs best in a variety of cooking situations.  When making pizzas for the first time, make some extra dough and experiment with a few flat bread appetizers before cooking your pizzas.  This will allow you to get a feel for how the oven is cooking.

Maintaining Heat While Cooking Pizzas

After curing your oven you will be ready to start cooking in it.  Your aim when cooking in the oven is to create, and maintain, a controlled and even heat which is generated from the cooking surface, the dome and the hot air circulating inside the oven.

Once you have placed your food in the oven, you must keep a live flame going at all times.  To do this, add wood to the fire as the previous piece burns down – about every 15 – 30 minutes.

Check the food you are cooking regularly.  At optimum temperatures, a pizza should cook in about 3 minutes and will need to be turned during that time.  The perfect pizza should have a browned, crispy base and a bubbly, melted top.  If your pizza is taking much longer than the 3 minutes to reach this state, you need to increase the fire.  Alternately, if your pizza top is burning before the base is browned, your fire is too hot and you need to let it burn down.

Cooking With Retained Heat

After curing your oven you will be ready to start cooking in it.  Your aim when cooking in the oven is to create, and maintain, a controlled and even heat which is generated from the cooking surface, the dome and the hot air circulating inside the oven.

Once you have finished your high-heat cooking (for example pizzas, roasts, grills) you may like to use your oven for retained-heat cooking which is perfect for baking breads and slow roasting.

Scrape out the hot coals (and dispose of them properly. Take care! The coals will remain hot much longer than you think and will be capable of starting a fire for a long period of time after you have taken them out of the oven.) Close the oven door.  The temperature in the oven should fall to a temperature desirable for bread baking within an hour or so.  Remember to use the ‘hand inside the oven’ technique for testing the temperature of the cooking surface (4 seconds before your hand becomes uncomfortably hot is the ideal temperature for bread baking).

Now you’re ready to cook, try some of our recipes.