What Is the Best Wood For Your Pizza Oven?

What Is the Best Wood For Your Pizza Oven?

Having your own wood-fired pizza oven is heavenly. What can feel better than biting into a perfectly cooked pizza, with a crisp yet tender crust, toppings that are bubbling with heat, and a smokey aroma? The secret to achieving such pizza bliss at home lies in your choice of wood.

In this expert-written article, we'll delve into the world of pizza oven wood. We'll explain how your choice of wood directly influences the taste, consistency, and cooking process of your pizzas. You'll discover the incredible benefits of using authentic kiln-dried logs for your at-home pizza oven. How these logs enhance the flavour of your pizzas. And what is the only type of firewood you’ll ever find in authentic Italian pizzerias?

Without further ado, let’s begin our journey towards the perfect pizza slice!

Read Also:

Pizza Oven Wood: Can I Use Softwood Logs?

First of all, let’s answer a question our customer service team gets several times a week. It sounds something like this:

I’ve read that I should only use oak logs in my pizza oven. Why can’t I use cheaper softwood logs made from pine or spruce?

We understand the temptation to buy softwood logs for your pizza oven. We really do. Especially in this economy. Softwood logs are a lot less expensive than premium oak logs. On top of this, they’re very easy to ignite. So why not save a few pounds? After all, how bad can it be?

Why Softwood Logs Are Not For Pizza Ovens

Using fir, pine, or any other type of softwood logs in your pizza oven is a very bad idea. Softwoods make for horrible pizza oven wood because they burn at a very low temperature and emanate a strong aroma. As a result of using softwood, you'll end up with a soggy crust and overcooked toppings. You’ll have to add new logs to your stove very often. And the aroma will negatively alter the taste of your food.

Why Are Hardwood Logs Better For Pizza Ovens?

Hardwoods, such as oak or birch, are much denser than softwoods. As a result, they burn far longer and hotter than softwood logs. This makes hardwoods perfect for use in pizza ovens. You’ll get that crunchy crust and perfectly cooked, bubbly toppings every single time. And the only aroma you’ll taste is the lovely smokey pizza flavour we all love.

Hardwood vs Softwood Logs For Pizza Ovens

Log Type:



Burning Temperature:

Approx 550°C

Approx. 380°C

Burn Time:



Additional Smells:


Negative softwood aroma

Used in Italian Pizzerias?






Best Choice:



Hardwood Pizza Logs: Kiln-Dried Vs Seasoned

You may have heard that kiln-dried logs clearly the superior choice for your at-home pizza oven. Why is this so? Because of the kiln-drying process. It involves baking the logs in a well-ventilated industrial kiln for a long time. This helps dry them to far lower and more consistent moisture levels. This makes the resulting wood fuel product easier to light, helps them burn cleanly and efficiently, and increases its burning temperature. All of these are essential factors for achieving an evenly cooked pizza with a crisp crust.

What Type of Log Is Best For Pizza Ovens?

While all types of Lekto kiln-dried logs make for an excellent choice for your pizza oven, Kiln-Dried Oak Logs are by far the best tool for the job. Oak logs burn hotter, cleaner, and longer than any other type of log. Tradition also plays a role here. Oak logs are the only type of fuel you’ll find in authentic Italian pizzerias. This makes them the perfect choice for your pizza oven. 

This being said, if you absolutely can’t bear the price premium, Kiln-Dried Birch Logs will also serve you well. They can also burn cleanly, consistently, and at a high temperature. Plus, they impart a subtle smoky flavour that will take your homemade pizzas to the next level. As long as you keep your expectations at a reasonable level, they will serve you well.

What Is Specialty Pizza Oven Wood?

When searching online, you will find that some UK vendors sell speciality pizza oven wood, which they claim to be made specifically for use in pizza ovens. This wood is smaller in size than traditional logs but larger than conventional wood kindling. The claimed benefit here is that it catches fire more easily and that its smaller size allows for better temperature control.

Is Specialty Pizza Oven Wood Worth the Hype?

No. Speciality pizza oven wood is nothing but marketing hype. It is not authentic in any way as Italian pizza chefs only use full-sized oak logs.

The true purpose of this product is to sell off wood scraps that cannot be sold as full-sized logs and to do so at a premium. While we appreciate the marketing ingenuity, we do not see how this provides a good value to the end customer.

Can I Make My Own Specialty Pizza Oven Wood?

Yes, if desired, you can make your own “speciality pizza oven wood” with a small axe and 5 minutes of your time. There is nothing special about speciality pizza wood as it consists of nothing but scrap hardwood logs.

All you need to do is split a larger kiln-dried log into smaller chunks and you’ll get the exact same product (minus the price premium).