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The Brand
American-made wood-fired & hybrid pizza ovens
The Story
Chicago Brick Oven builds the wood-fired pizza ovens that anchor most American outdoor kitchens. The product line is narrow and focused: three dome sizes (CBO-500, CBO-750, CBO-1000), four configurations each (countertop, freestanding, mobile trailer, DIY-kit), and a hybrid wood-plus-gas variant on the 750 that's become the brand's signature unit. Everything is built in the USA from refractory cement reinforced with stainless steel fibers — the same construction the brand has shipped since the company was founded in Chicago in the early 2010s.
The patented FlameRoll dome geometry is what differentiates the ovens cooking-wise. Where a flat-ceiling oven traps heat at the dome top and creates cold spots near the floor, CBO's low igloo profile pulls the flame horizontally across the dome ceiling, then vertically back down the sides — a convective loop that keeps the entire interior at temperature and lets the units reach 1,000°F sustained. That's the temperature pizzerias use for a 90-second Neapolitan pizza; doing it at home is what the brand sells.
The hybrid 750 is the practical choice for most outdoor kitchens. Built-in gas burner gives weeknight convenience (gas-fired, 800°F, 15-minute heat-up); switch to wood for the weekend party and you get the full 1,000°F + wood-smoke flavor that the gas-only competition can't match. UL-listed, NSF-7 certified, ships pre-assembled with installation kit, infrared thermometer, pizza peel, and brush.
Photography courtesy of Chicago Brick Oven.
Origin
Made in the USA
Material
Refractory + Stainless Steel
Sizes
500 / 750 / 1000
Max temp
1,000°F (Wood) / 800°F (Gas)
Design Principles
01
Patented low igloo profile creates a convective heat loop — flame travels across the dome ceiling, back down the sides, and out the vent. No cold spots; 1,000°F sustained across the cooking floor.
02
Cast refractory cement reinforced with stainless steel fibers — heats fast, holds heat for hours, and survives decade-plus deployments without cracking like single-material ceramic ovens do.
03
Designed and built in the United States. Replacement parts (gaskets, vent caps, fire bricks) ship overnight from US warehouse stock — not an option with most imported brick ovens.
04
The 750 Hybrid runs on gas for weeknight convenience or wood for weekend wood-smoke flavor. Two ovens in one footprint, no compromise on either fuel.
Questions
The number is the approximate dome diameter in millimeters — CBO-500 is the compact countertop unit (good for couples and small dinner parties, 1 pizza at a time), CBO-750 is the mid-size that fits most outdoor kitchens (2 pizzas at a time, multiple cooking surfaces), and CBO-1000 is the large commercial-capable unit (3+ pizzas, full meal prep). The 750 is the most popular residential pick.
The Hybrid models have a built-in gas burner alongside the traditional wood-fired chamber. Gas mode gives you fast heat-up (15 minutes vs 45 for wood) and weeknight convenience at ~800°F. Wood mode hits the full 1,000°F + wood-smoke flavor for weekend cooking. Same dome, same FlameRoll geometry, fuel choice you make per session. For most outdoor kitchens, the Hybrid is the practical choice.
Yes — the Countertop, Freestanding, and Mobile models ship completely pre-assembled and ready to cook. The DIY Kit models ship as a refractory dome + hearth assembly with the customer building the surrounding enclosure to their kitchen specs. Most outdoor-kitchen builds use the DIY Kit so the oven integrates with the surrounding masonry.
Chicago Brick Oven’s pieces are being onboarded now. In the meantime, browse our full catalog of authorized makers.
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The oven body carries a lifetime warranty on the refractory dome and hearth. Stainless steel finishes are warrantied 10 years, gas components 1 year. Coverage transfers with the unit when sold through an authorized dealer (BBQs.com qualifies).