Pizza can be made in any kind of oven. But unless the oven is built with special firebricks and fueled with oak or beech wood, the pizza will never be authentically Neapolitan. The classic Neapolitan pizza oven is shaped like a cross between a volcano and a beehive, with a hollow bottom to hold logs and shavings, and is usually faced with tiny, colorful tiles. A fire is built in the oven, and when the wood is reduced to embers, it is pushed to one side. Just before a pizza goes in, wood shavings are thrown onto the embers, creating the smoke that perfumes the pizza. If properly maintained, these ovens last for decades, but the bricks that make up the cooking surface can sometimes be changed as often as every two to three years.