It’s not just tradition — it’s taste, texture, and a whole lot of love.
When you bite into an Amici’s pizza, you know there’s something special happening. The crisp yet chewy crust, the perfect melt of cheese, the way every ingredient seems to shine — it's not just good, it’s unforgettable. And while our fresh toppings and quality ingredients play a big part, there’s a secret behind that signature taste: the brick oven.
Yes, that beautiful, blazing hot brick oven sitting at the heart of every Amici’s kitchen isn’t just for aesthetic purposes. It’s the engine of our signature flavor. But what makes it so special? Why not just use a regular commercial oven like everyone else? We’re glad you asked.
Let’s take a closer look at what makes it so special.
What Is a Brick Oven, Anyway?
A brick oven — also known as a wood-fired or stone oven — is one of the oldest cooking methods in the book. Think thousands of years old. It’s built using refractory bricks that retain and radiate extreme heat, often reaching up to 800°F or higher.
But it’s not just about the heat. It’s about how that heat moves. The oven’s dome shape encourages air to circulate evenly, while the stone floor delivers direct heat to the base of the pizza. The result? Even cooking, blistered crusts, and that unmistakable charred goodness.
Why Use a Brick Style Oven? Tradition Backed by Science
Brick ovens have been used in Italian kitchens for centuries — for good reason. At Amici’s, we’re proud to carry on that tradition. Why? Because it’s about more than nostalgia. It’s about quality. It’s about taking the time (and the heat) to do things right.
In an era of shortcuts and speed, the brick oven reminds us that great food is still worth a little extra effort.
But what is the science behind this process? Well, let us break it down.
When dough hits that hot brick surface, it triggers a Maillard reaction — a caramelizing process that brings out the dough’s natural sugars. Our brick ovens can cook a pizza in just about 3-4 minutes. That’s not just fast — it’s ideal. Why?
High heat = perfect crust. The intense heat crisps the outside of the crust almost instantly while keeping the inside soft and airy.
Quick bake = fresh flavor. Ingredients don’t sit around wilting or drying out. Cheese bubbles but doesn’t burn. Vegetables stay vibrant. Herbs stay fragrant.
No soggy centers. The brick floor ensures the bottom gets golden and crisp. No sad, floppy slices here.
More Than Just Pizza: The Brick Oven Advantage
Sure, our pizzas are the stars of the show. But did you know our brick oven magic extends beyond the pie?
We also use it to:
Toast garlic bread to golden perfection
Bake cheesy appetizers with that irresistible top-layer crunch
Crisp up seasonal roasted veggie sides and bites
Keep pasta bakes bubbling and flavorful
That consistent, radiant heat helps us bring you bold flavors in every corner of the menu.
A Unique Dining Experience
Look into the open kitchen at your local Amici’s and you’ll see it in action: the open flames, the rotating pies, the choreography of cooks tending to every dish. It’s culinary theater — and it’s part of what makes dining with us such a unique experience.
Even if you’re grabbing takeout, you can taste that energy in every bite. This isn’t mass-produced pizza. It’s handcrafted. Fire-cooked. Brick-oven bold.
At Amici’s, we believe every detail matters. And the brick oven? It’s a pretty big detail. From crispier crusts to deeper flavor and a dining experience that’s anything but ordinary, our brick oven brings the kind of quality you can taste in every bite.
So the next time someone asks why Amici’s pizza hits different, you’ll know the answer: it’s the fire, the tradition, and the commitment to doing things the right way, even if it takes a little more time and effort. Hungry yet? Order Amici’s brick oven pizza now.