Pizza Oven Kiln Dried Firewood

If you own a wood fired pizza oven you’ll be looking for the best wood to burn for high heat, flavour and low smoke.

We specialise in the sale of kiln dried firewood for your wood fired pizza oven. Always choose kiln dried logs for your pizza oven because it burns hotter than any other kind of firewood fuel you can buy. A wood fired pizza oven needs plenty of heat to cook pizza really well and wet logs just wont give you the heat you need.

Use Hardwood for That Delicious Wood Fired Pizza Taste

Using real wood gives your pizza that signature smoky aroma and crispy, blistered crust that only a wood-fired oven can produce. The high temperatures achieved with kiln-dried logs create an environment that quickly cooks the dough, locking in flavor and moisture.

This method harkens back to traditional cooking methods where each pizza is treated as a piece of art, transforming simple ingredients into something extraordinary.

Cooking pizza with real wood isn’t just about the final product – it’s about enjoying the process. The crackling of the fire, the subtle dance of flames, and the aroma of burning wood all contribute to a memorable culinary experience. It’s an art form that invites you to slow down, savor the moment, and appreciate the rustic simplicity of traditional cooking methods.

Why Is Smoke Important for Cooking Pizza?

Smoke is a key element in achieving the rich, complex flavour that makes wood-fired pizza so special. When wood burns, it releases aromatic compounds that infuse the crust and toppings with a subtle smokiness, enhancing the overall taste.

The right amount of smoke adds depth to the flavour without overpowering the pizza. However, too much smoke—or the wrong type of wood—can create an unpleasant, acrid taste, make the oven sooty, or fill your cooking area with excessive smoke.

Choosing the Best Wood for Flavour and Low Smoke

To get the best results in your pizza oven, you need wood that burns hot, clean, and with a mild, pleasant aroma. Among the firewood options we sell:

Ash

One of the best choices for pizza ovens. It burns cleanly with a steady, high heat and produces minimal smoke, making it ideal for achieving a crisp crust and smoky flavour without overwhelming the taste.

Birch

Burns hot and fast with a slightly sweet aroma. A good option for quick cooks, but it can create more soot than ash or oak if not properly dried.

Alder

Burns with a mild, slightly sweet smoke, similar to what’s used in smoking fish. It’s great for adding a subtle wood-fired taste to your pizza without too much smokiness.

Oak

The densest wood of the four, oak burns slowly and provides a strong, earthy smoke flavour. While it works well for meats and longer cooks, it can be a bit intense for pizza unless mixed with a lighter wood like ash or alder.

The Best Choice for a Clean, Flavourful Pizza Bake

Choosing the right pizza wood is essential for achieving the perfect balance of flavour and heat in a wood-burning pizza oven. The type of wood you use not only affects the temperature and efficiency of your fire but also plays a crucial role in enhancing the taste of your food. Some woods burn hotter and cleaner than others, while certain varieties can introduce unique, smoky flavours to your pizza.

For a mild, wood-fired taste that complements your pizza without overpowering it, ash and alder are excellent choices. Both of these woods burn cleanly, providing a steady, high heat while producing minimal smoke. This makes them ideal for maintaining a well-regulated fire in your wood-burning pizza oven, ensuring an even cook with a crisp crust and perfectly melted toppings.

If you prefer a deeper, smokier flavour, mixing ash with a small amount of oak can enhance the taste of your pizza.

Oak is a dense and slow-burning wood, offering a stronger, more robust smokiness that pairs well with rich toppings and hearty sauces.

However, using too much oak can lead to an overpowering flavour, so it is best combined with lighter woods like ash or alder.

Although birch is another option for burning in a pizza oven, it should be used sparingly. This wood tends to produce more residue, which can lead to excess soot buildup inside your oven. If used incorrectly, it can also affect the flavour of your food by creating too much smoke, making it less desirable for pizza baking.

For those looking to experiment with different types of wood, fruit-bearing trees such as apple, cherry, and maple offer a unique way to enhance the flavour of your pizza.

These woods burn at a moderate heat and infuse your food with a subtly sweet, aromatic smokiness.

Maple, in particular, provides a mild, slightly caramelised flavour that works beautifully with classic pizza ingredients like mozzarella, tomato, and fresh basil.

By carefully selecting the best pizza wood for your needs, you can create an authentic wood-fired experience at home while avoiding excessive smoke and residue buildup. A well-chosen combination of hardwoods ensures your wood-burning pizza oven burns efficiently, delivering the high temperatures needed for a perfectly cooked pizza with just the right amount of smokiness.