Hi, I'm new to the site and am looking for information on brick and clay ovens. I think I'm interested in building my own but not sure yet. I'm in the very preliminary research phase. I read on this forum that clay ovens require a lot more fuel to heat than brick? Can someone give me more information?

-What are the pros/cons: brick vs. clay adobe oven??

 -Do you use only wood to heat both ovens? (I'm in the city so don't have an abundance of wood easily accessible) Can I use charcoal? Or is that a big no-no?

Wonderful pizzas at Trio. My favorite is the Margherita, so simple, yet so tasty. The dough is chewy on the inside, crisp on the outside, with full flavor. My favorite thing about the crust are the areas of that great, ever-so-slightly burned color you get from a wood-fired oven.