Wood For Pizza Oven – 4 Important Points You Must Know

You’ve located a wood for pizza oven for sale and are excited to get it started! You’re excited to try out new wood pizza recipes, such as an almond wood smoked chicken and spinach pizza. Hold on a second! I’m sure you can agree that trying to heat a smoky oven for an hour isn’t your idea of fun! In case you are looking for the best pizza ovens, we have a recommendations for you.

But, if you have the greatest wood for pizza oven, it doesn’t have to be that way. We’ll focus on the best woods to utilize for your domestic outdoor wood-burning pizza oven in this blog post. Hopefully, after reading this article, you’ll be aware of the dos and don’ts of utilizing wood in a pizza oven.

Wood for Pizza Oven

Now that you know which types of wood to avoid, you might be wondering, “What is the greatest fuel for pizza ovens?” Hardwoods that have been seasoned and dried are the best for cooking. Hardwoods, which have broad leaves on the trees, are a better choice than softwoods, which have needles and cones on the trees.

Hardwoods are preferable for cooking in a pizza oven than softwoods since they are cleaner and stay longer. Maple, oak, ash, hickory, walnut, birch, and beech are some of the best hardwoods.

But wait, there’s more…

Fruitwood is highly recommended and can have a significant impact on your supper if you enjoy the fragrance influence wood has on your food. Fruitwood comes from a variety of fruit-bearing trees, as the name suggests. Apple, cherry, plum, almond, pear, hickory, maple, pecan, mesquite, chestnut, avocado, alder, apricot, and nectarine are examples of fruitwood. These woods may add a lot of flavor to your next meal!

Does Moisture Content Affect Wood Fired Cooking?

Did you realize that not only your food, but also your wood-fired oven is affected by the moisture level of your firewood? YES, it certainly does! When your wood contains too much moisture, your oven will need to spend more time drying it and less time heating it.

The recommended moisture percentage of the best wood for use in wood-burning ovens is less than 20%. This indicates that woods that haven’t been properly dried aren’t recommended. There should be a wonderful balance of wood that isn’t too dry but yet not too green.

How Much Wood for Pizza Oven?

So, how much wood do you really need in your oven when cooking? It depends, comes the dreadful response. To get your fire going and your oven up to temperature, start with roughly 5 little pieces of wood.

A pizza oven’s usual length of wood for cooking is 12 inches. Smaller bits of wood are usually easier to start a fire with before adding larger pieces.

You may only need to add a few more pieces of wood to keep the temperature consistent, or you may need to add a piece of wood as needed while cooking pizzas, depending on the heat retention of your oven (for example, brick ovens retain heat better than stainless ovens). When buying a significant quantity of wood, it is often offered as a “cord.” When the timber is stacked four feet high, four feet wide, and eight feet long, it is called a full cord (4 ft. x 4 ft. x 8 ft.).

The cord of wood size is determined by measuring it with a cord or string. The term “cord” dates from the 1610s, when timber was sold in bundles tied together with a cord. The wood pieces are usually placed on a pallet and arranged in a parallel pattern.

Best Wood for Wood Fired Pizza Oven Cooking

When it comes to cooking in your wood-fired pizza oven, the type of wood you use makes a difference. Cooking with hardwood in your pizza oven has additional advantages as well; just like a cast iron pan, each wood fired oven will season differently over time, resulting in food with subtle variances.

Essentially, your wood-burning oven will develop its own personality and surroundings, infusing your cuisine with unique flavors.

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