Nothing beats the taste of a wood-fired pizza with its crispy crust, smoky flavor, and perfectly cooked toppings. But the secret to great wood-fired pizza isn’t just in the dough or sauce—it’s also in the firewood. Choosing the right firewood ensures consistent heat, clean-burning flames, and a flavor profile that complements your pizza. Here are the top five firewoods to use in your wood-fired pizza oven.
1. Oak
Oak is a go-to choice for wood-fired cooking, and for good reason. It burns long, hot, and clean, making it ideal for maintaining the high, consistent heat needed for pizza ovens. Oak also produces a mild, smoky flavor that enhances your pizza without overpowering the other ingredients.
- Why It’s Great? Consistent heat, long burn time, and clean flames.
- Best use base wood for maintaining oven temperature.
2. Maple
Maple adds a subtle sweetness to your firewood mix, which can complement pizzas with rich or tangy toppings. It burns hot and steady, making it an excellent option for wood-fired ovens. Sugar maple, in particular, is a favorite among pizza enthusiasts for its light, aromatic smoke.
- Why It’s Great? Sweet flavor and steady heat.
- Best use pizzas with savory or tangy toppings like goat cheese or barbecue sauce.
3. Hickory
Hickory is known for its bold, smoky flavor, making it a popular choice for meat-heavy pizzas. While it burns hot and long, its strong flavor can overpower delicate ingredients, so use it sparingly or mix it with milder woods like oak or maple.
- Why It’s Great? Strong, smoky flavor and high heat output.
- Best use pizzas with hearty toppings like sausage, bacon, or smoked mozzarella.
4. Cherry
Cherry wood is prized for its fruity, slightly sweet aroma and beautiful flames. It’s perfect for adding a touch of flavor to lighter pizzas, like Margherita or veggie-loaded pies. Cherry wood burns hot and clean, making it a versatile choice for pizza ovens.
- Why It’s Great? Fruity aroma and vibrant flames.
- Best use pizzas with fresh, simple ingredients like tomatoes, basil, and fresh mozzarella.
5. Apple
Applewood delivers a mild, sweet flavor that pairs wonderfully with pizzas featuring sweeter or fruit-based ingredients. It doesn’t burn as hot as oak or hickory, so it’s best used as a flavor-enhancing wood alongside a hotter-burning base wood.
- Why It’s Great? Sweet, fruity aroma and clean burn.
- Best use pizzas with ingredients like caramelized onions, figs, or blue cheese.
Tips for Using Firewood in Pizza Ovens
- Use Seasoned Wood. Always use properly seasoned firewood with a moisture content below 20%. Wet or green wood produces excessive smoke and inconsistent heat, which can ruin your pizza.
- Avoid Softwoods. Softwoods like pine and cedar burn quickly and produce too much smoke and resin, making them unsuitable for pizza ovens.
- Mix Woods for Flavor. Combine woods like oak and cherry or hickory and apple to create a balanced heat and flavor profile.
Final Thoughts
The right firewood can elevate your wood-fired pizza to restaurant-quality levels. Woods like oak and maple provide steady heat, while cherry and apple add subtle flavors to complement your toppings. Experiment with different combinations to find your perfect firewood mix and enjoy pizzas that are smoky, flavorful, and cooked to perfection.