Pizza Cooking Wood FAQ

A range of frequently asked questions (and answers) to do with cooking wood fired pizzas with kiln dried firewood.

Can I use regular firewood for a pizza oven?

While you can technically use regular firewood in a pizza oven, it's important to choose the right type to ensure safe, efficient cooking and great flavour. Not all firewood is suitable for cooking.

Softwoods like pine, spruce, or fir should be avoided as they contain high levels of sap and resin, which can produce unpleasant smoke and soot, affecting the taste of your food and coating your oven with residue.

The best choice for pizza ovens is kiln-dried hardwood, such as:

• Oak
• Ash
• Beech
• Birch

These woods burn hotter and cleaner, giving you the high temperatures needed for perfect, wood-fired pizza and adding delicious wood-smoked flavour without harmful smoke or residue.

Always make sure your firewood is properly dried and untreated. Moist or green wood will not burn efficiently and can lead to smoke, creosote buildup, and poor cooking performance.

Is a wood burning pizza oven worth it?

Yes, a wood burning pizza oven is absolutely worth it if you value authentic flavour, outdoor cooking experiences, and a touch of tradition. These ovens create the high, consistent heat needed to cook pizza quickly—often in under two minutes—resulting in a crisp base, bubbling cheese, and perfectly charred crust.

The smoky aroma and rich flavour that wood-fired cooking imparts simply can’t be replicated with gas or electric alternatives. It’s the choice of professional pizzaiolos and passionate home cooks alike.

Beyond pizza, you can also use a wood fired oven to roast vegetables, bake bread, cook meats, and even make desserts, making it a versatile and rewarding investment for your garden or patio.

For many, it’s not just about the food—it’s about the experience. Gathering around the fire, cooking outdoors, and sharing meals adds a special, memorable element to home entertaining.

What temperature do I need to get my pizza oven to for cooking?

For the perfect pizza, your wood-fired oven should reach a temperature of around 400–500°C (750–930°F). This high heat allows you to cook a pizza in just 60–90 seconds, creating a crisp, charred crust with beautifully melted toppings.

If your oven isn't quite that hot, you can still cook delicious pizzas at lower temperatures, but the cooking time will be longer—typically 3 to 5 minutes—and the texture may be slightly different.

Use an infrared thermometer to check the temperature of the cooking surface, not just the air inside the dome. The floor of the oven should be hot enough to crisp the base without burning it.

Remember to let your oven heat up fully before cooking. This usually takes 30–60 minutes, depending on the size of your oven and the quality of your kiln-dried wood.

Can I use coal in a pizza oven?

It’s generally not recommended to use coal in a traditional wood-fired pizza oven. Pizza ovens are designed specifically for burning wood, particularly hardwoods like ash, oak, or beech. Using coal can produce excessive heat and soot, and may damage the oven’s internal structure or alter its airflow.

Coal also produces smoke with a different flavour profile, which can negatively affect the taste of your food. Worse still, certain types of coal release chemicals or residues that aren't food-safe when used in cooking environments.

If you're looking for intense heat and consistent burning, kiln-dried hardwoods are a much better option. They burn cleanly, reach the right temperatures for pizza, and deliver that classic wood-fired flavour.

Unless your oven is specifically designed to handle coal (some commercial or hybrid ovens are), stick to high-quality cooking wood for the best and safest results.

Is it food-safe to use wood in a pizza oven?

Yes, using wood in a pizza oven is food-safe—as long as you use the right type of wood. Always choose untreated, kiln-dried hardwoods like ash, oak, or beech. These woods burn cleanly and produce high heat without releasing harmful chemicals or excessive smoke.

Never use:

• Painted or treated wood
• Plywood or MDF
• Softwoods like pine or spruce (due to resin content)
• Wood with mould or rot

Burning unsafe wood can release toxins and leave residues in your oven that may contaminate your food. Kiln-dried hardwoods, on the other hand, are naturally food-safe and deliver the ideal conditions for wood-fired cooking.

For the best results, always source your cooking wood from a trusted supplier who specialises in wood for pizza ovens or barbecues.

Is it unsafe to eat the bits of burned wood on my wood fired pizza?

Small charred spots on a wood-fired pizza crust are perfectly normal and generally safe to eat. In fact, they’re often considered part of the authentic flavour and texture of traditional Neapolitan-style pizzas.

However, if there are actual pieces of wood or ash on your pizza—such as flakes that have fallen from the fire or the oven ceiling—those should not be eaten. Ingesting bits of burnt wood or ash can be unpleasant and may carry contaminants depending on the wood source.

To avoid this, always:

• Use clean, kiln-dried hardwood specifically for cooking
• Keep the pizza away from direct ash or falling embers
• Brush down the oven floor before sliding in your pizza

Char is safe in moderation, but actual wood debris should be kept out of the cooking area to ensure food safety and the best flavour.

What’s the best way to get my pizza oven up to the highest temperature?

To get your pizza oven up to its maximum temperature—typically 400–500°C (750–930°F)—you need to use the right fuel and firing technique. Here’s how to do it effectively:

• Use kiln-dried hardwood: Woods like ash, oak, or beech burn hot and clean. Kiln-dried logs have low moisture content, which helps you reach higher temperatures faster.
• Build a strong fire: Start with kindling and small logs to get the fire going. Once it’s well established, add larger logs gradually.
• Maintain airflow: Ensure vents or doors are open (if your oven has them) to allow oxygen to fuel the fire.
• Preheat properly: Give your oven 30–60 minutes to fully absorb the heat. The floor should be hot as well as the dome for even cooking.
• Push the fire to the side or back: Once the oven is hot, move the fire to one side or the back to clear the cooking area and maintain heat.

Use an infrared thermometer to monitor the floor temperature. Only start cooking when the oven surface is evenly hot to avoid soggy bases or undercooked toppings.