Best wood for wood-fired pizza oven

The choice of firewood is critical to achieving a perfectly cooked pizza in a wood-fired oven. Not all wood is equal; in fact, some types burn faster, others produce more smoke, and still others release a more intense aroma. That said, let’s find out which wood to use for your pizza oven.

Here are some tips for choosing wood for your pizza oven:

1. Choose seasoned wood:

Firewood must be seasoned, that is, it must have rested for at least 6-8 months in a dry and ventilated place. Seasoned firewood has a moisture content of less than 20 percent, burns better and produces less smoke.

2. Check the size:

The size of the wood should be appropriate for the type of oven. For wood-burning ovens, it is advisable to use medium-large logs, while smaller logs should be used for smaller ovens such as the Clementine.

3. Consider and choose the aroma:

Some types of wood, such as olive or citrus wood, release an intense aroma that can enrich the flavor of foods. However, their intensity can be bothersome in certain types of cooking. If you wish to achieve a more neutral flavor, you can use oak or beech wood.

4. Consider the type of oven:

• Wood-fired pizza oven: for this type of oven, such as the Gold, it is advisable to use oak, beech, hornbeam, or locust wood. These types of wood burn slowly and produce intense and constant heat, which is ideal for baking pizzas, flatbreads, pincers and the like.
• Traditional wood-fired oven: for classic “cottage” ovens, different types of wood can also be used. This is because the cooking is indirect, so the food will not fully absorb the aroma of the wood.

5. Avoid resinous wood:

Resinous wood, such as pine or fir, burns very quickly and produces a lot of smoke. However, resin can impart a bitter taste to foods, as well as release substances that are toxic to both the environment and food.

Here are some examples of firewood for baking in the oven.

Type of wood:

• Beech: Beech wood is among the most widely used in pizza baking. It burns slowly, produces intense and constant heat, and has a light aroma.
• Oak: Oak wood is another good choice for pizza. It burns slowly, produces intense, consistent heat, and has a neutral aroma.
• Hornbeam: Hornbeam burns slowly, produces intense, constant heat, and has an aroma similar to beech.
• Robinia: Robinia burns slowly, produces intense, constant heat, and has a light aroma.
• Olive: burns quickly, produces intense heat, and has an intense and distinctive aroma.
• Citrus: burns quickly, produces intense heat and has a delicate, fruity aroma.

In conclusion, choosing which firewood to use for your pizza oven depends on several factors, such as the type of oven, your personal preferences, and the type of pizza/pizza you want to bake. Following these tips will help you choose the right firewood for your needs and get a pizza baked to perfection. Check out our website to find out more about our wood-fired ovens and pizza ovens. For all the tips on the subject join our community!