A brick oven creates a flavor that can't be found anywhere else. Its flavor is slightly smoky and a little sweet. When roasting, the sugar is removed from the dough and ingredients, which favors the crunchy texture that forms. With slow cooking, temperatures don't rise fast enough to create that distinctive flavor.
Along the same lines, the toppings in a clay oven have more time to cook before the dough is ready; in a steel oven, the crust will burn at very high temperatures before the cheese even melts. Brick ovens are ideal because the dough is heated to a high but reasonable temperature, giving the ingredients enough time to cook properly. Wood-fired pizza tastes better because the high heat and smoke from the wood add a unique flavor and texture to each cake. Brick-baked pizzas also look better than traditional pizzas.
The high cooking temperatures give the pizza a pleasant charring, and the woody flavor gives it a beautiful smoky aroma. Cooking pizza with a wood fire gives it a smoky flavor, while a gas fire will cause a charred flavor. Charcoal brick ovens are a less traditional method of cooking pizza in a brick oven, but you might find some local pizzerias that do it this way. You can get the best results at home by stretching the dough to the diameter of the floured pizza stone and adding crushed tomatoes or pizza sauce, distributing them randomly throughout the diameter and leaving some space between them.
Because wood-fired ovens cook pizzas so quickly, vegetables conserve their nutrients and make pizza healthier. While you probably don't have a brick oven in your kitchen, you can enjoy the delicious taste of wood-fired pizza in the comfort of your home with a grill and a pizza stone.