Have you built a pizza oven in your garden and don’t know what wood to choose for a wood-fired oven? We will advise you on the best type of wood.
Choosing the right wood as fuel if you have an Italian pizza oven is important for the heating efficiency of the appliance, the cleanliness of combustion and the durability of the oven and chimney. There are a few things to consider if you have a wood-fired pizza oven and are looking for the right fuel. The decisive factor when choosing wood for a pizza oven is its low moisture content. Wet wood burns poorly, smokes, produces soot and reduces the efficiency of the oven. The ideal moisture content of firewood is 15-20%. To achieve this level, hardwood should be dried for at least 1-2 years, stored in a well-ventilated and covered place. It is also important that the wood has a high calorific value, hardness, low tar and resin content, as well as good ignition and glowing properties.
Types of wood ideal for pizza ovens
What wood for a pizza oven? If it is an Italian pizza oven, the best choice is dry, hard deciduous wood, such as oak, beech or hornbeam. These provide the highest heating efficiency, burn for a long time, give a stable temperature and produce less soot. Good wood for a pizza oven also includes ash, birch and properly dried fruit trees. Coniferous wood and soft hardwood have a lower calorific value and burn faster, and coniferous wood also contains resin, which makes it less suitable as a main fuel, although it can be used as kindling. Wood-fired pizza has a fantastic taste, which is why most Vitcas customers choose materials for building a wood-fired pizza oven.
The secrets of the taste of wood-fired pizza
It is not without reason that it is said that real wood-fired pizza has a unique taste and aroma. The key factor influencing this effect is the wood used in the pizza oven – its type, quality and moisture content. The best results are achieved by using well-seasoned hardwood such as beech, oak or hornbeam. These woods are characterised by high calorific value, stable flame and low smoke and soot emissions, which promotes even baking and keeps the oven clean. Fruit woods (e.g. plum, apple) are also an excellent choice, as they give the pizza a subtle aroma. Coniferous wood, on the other hand, is not recommended as the main fuel due to its high resin content and rapid combustion. To ensure the optimum temperature in the oven – up to 400–500°C – the wood must be sufficiently dry, ideally with a moisture content of 15–20%. Vitcas also offers accessories for the construction and maintenance of wood-fired pizza ovens, which support efficient and tasty baking at home. Choose the right wood and enjoy pizza like in an Italian trattoria!
Read also:
The best wood-fired pizza ovens for restaurants
Wood-fired pizza ovens, the ideal solution for the garden
It is worth knowing what wood to choose for a pizza oven so as not to spoil the taste. Several factors determine how the wood burning process affects the taste of this Italian dish.