Best wood for pizza ovens

Pizza ovens need fast, clean heat. The best wood is dry, untreated, easy to light and cut to a size that suits the oven, not just the cheapest bag available locally.

Choose dry hardwood

For most pizza ovens, dry hardwood is the safest starting point. Ash, beech, oak and birch are common options. They can produce good heat and a steady ember bed when properly dried.

Avoid painted, treated or reclaimed timber. It may contain chemicals and should not be used for cooking. Also avoid damp logs, because they smoke heavily and make it harder to reach pizza temperatures.

Size matters

Many firewood suppliers sell logs for stoves, where longer pieces may be fine. Pizza ovens often need smaller splits that catch quickly and are easy to move around the oven floor. If the supplier does not list pizza oven wood, ask about log length before ordering.

What to ask the supplier

• Is the wood untreated and suitable for cooking?
• Is it kiln dried or Ready to Burn?
• What is the approximate log length?
• Is delivery included, and how quickly can it arrive?
• Do reviews mention clean burning, dry logs or reliable delivery?

Storage after delivery

Even good wood can suffer if it is left in rain. Store pizza oven logs under cover with airflow. Keep a small ready-to-use batch indoors or in a dry box so the oven lights quickly when you need it.