What Type Of Wood Is Best For Pizza Ovens

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What Type Of Wood Is Best For Pizza Ovens

What Type Of Wood Is Best For Pizza Ovens

 

What Type Of Wood Is Best For Pizza Ovens ? Having the best oven is not enough to get you the best pizza. The best wood can make the most significant difference in texture, taste, and cooking time. Therefore, even though there are different woods, pizza woods should be selected carefully. To save you some time, here’s a guide on how to pick wood for your pizza oven.

Types of Woods to Use in a Pizza Oven

Seasoned and Dried Hardwoods

Seasoned and dried woods known as kiln dried  work best for making pizza because they give more heat with a small amount of wood. However, they give higher temperatures, and you must ensure they are well-dried for consistent burning without too much smoke. Your wood needs to burn clean and the best way is to truly use seasoned kiln dried wood! Woods with out bark burn cleaner as well in the intial firing . Getting the correct size logs as well is also a great plus point. You dont want logs that are too thick in a smaller oven and you dont want them to small either or they will burn up quickly.

This is one of the best wood companies I have used Wild What Type Of Wood Is Best For Pizza Ovens

Logs

https://wildlogs.com/

 

Choose hardwoods for a hotter, cleaner fire.

Cord to cord, hardwoods burn hotter than softwoods. Because of the wood’s density, hard wood  take longer to ignite, but once they begin burning, they’ll produce more heat and burn for a longer period of time. Because of their hotter burn temperatures, hardwoods have the added bonus of burning more cleanly, putting off less creosote-creating smoke than their softwood counterparts.

Even among the hardwoods, some burn hotter than others, churning up more BTUs per cord. For the sake of comparison, here are the BTUs per cord of some of the hardwoods commonly found in the eastern United States: Not all wods are avilable and some can be pretty costly .

  • Osage orange, 32.9 BTUs per cord
  • Shagbark hickory, 27.7 BTUs per cord
  • Eastern hornbeam, 27.1 BTUs per cord
  • Black birch, 26.8 BTUs per cord
  • Black locust, 26.8 BTUs per cord
  • Blue beech, 26.8 BTUs per cord
  • Ironwood, 26.8 BTUs per cord
  • Bitternut hickory, 26.5 BTUs per cord
  • Honey locust, 26.5 BTUs per cord
  • Apple, 25.8 BTUs per cord
  • Mulberry, 25.7 BTUs per cord
  • Beech, 24 BTUs per cord
  • Northern red oak, 24 BTUs per cord
  • Sugar maple, 24 BTUs per cord
  • White oak, 24 BTUs per cord
  • White ash, 23.6 BTUs per cord
  • Yellow birch, 21.8 BTUs per cord
  • Red elm, 21.6 BTUs per cord
  • Hackberry, 20.8 BTUs per cord
  • Kentucky coffee tree, 20.8 BTUs per cord
  • Gray birch, 20.3 BTUs per cord
  • Paper birch, 20.3 BTUs per cord
  • White birch, 20.2 BTUs per cord
  • Black walnut, 20 BTUs per cord
  • Cherry, 20 BTUs per cord
  • Green ash, 19.9 BTUs per cord
  • Black cherry, 19.5 BTUs per cord
  • American elm, 19.5 BTUs per cord
  • White elm, 19.5 BTUs per cord
  • Sycamore, 19.1 BTUs per cord
  • Black ash, 18.7 BTUs per cord
  • Red maple, 18.1 BTUs per cord

What Type Of Wood Is Best For Pizza Ovens

Fruitwoods

Fruitwoods are suitable for cooking pizza because they infuse some flavor. Use only select fruitwoods because not all of them burn hot. Mix these woods with hardwoods like oaks for optimum heat levels. This also prevents overpowering the aromatic flavor.

Maple

 Are hardy and beautiful trees that create wood that is perfect for cooking. The same wood that makes maple syrup can also provide a mild, sweet flavor to your food when you cook with it. The aroma and flavor will be beautiful too!

Maple is mainly used because of its sweet flavor and slight smokiness. The amount of sap in this wood varies from soft and hard maple. It produces moderate flavor, which is good for pizza. But its one of lower BTUS of woods for pizza ovens.

Oak

Cooking with oak wood is the pitmaster’s dream. White Oak ,Post Oak and Red   are unique for pit masters  and it is the definition of the classic American barbecue. Also used for whisky barrels, the meat retains a hint of vanilla reminiscent of a fine Kentucky bourbon.

Oak White Or Red burns for a long time with a mild aroma making it a very popular wood option. It also burns cleanly with little smoke. I like oak becuase its readily availble and I use a local company who makes all types of cuts and sizes . Using diferent size custs thickness and length make fire managment easy so here is link to a great company

Hickory

Hickory is mainly used for smoking meat because it burns over prolonged cooking periods. It can be used to cook pizza in ovens that do not need excess heat. Hickory and oak are used together because of their slow burn rate. he bark is “thin and reddish brown at first but eventually becoming grayish with deep fissures and thick ridges,” and “mesquite wood makes excellent fuel as it burns evenly with a hot flame and leaves behind good coals. For cooking, mesquite imparts a distinctive and delicious flavor rivaled only by hickory.”

Pecan

Pecan is similar to hickory and cooks the best pizza. It gives the pizza a nutty flavor even though it does not burn like hickory. This wood should be paired with apple or oak, which burns longer.

Alder

Alder is among the birch tree family and is excellent for people who like slightly sweet flavors. In addition, it produces light smoke making it ideal for cooking chicken, fish, vegetables, and sausages. Burns a little faster tan oak but makes a nice flame

Apple

Applewood gives the most unique flavor and is the best to use in your homemade pizza oven. It burns at higher temperatures, and the flavor sweetens the pizza as well as a great aromatic experience for your guests .

Mesquite

The bark is “thin and reddish brown at first but eventually becoming grayish with deep fissures and thick ridges,” and “mesquite wood makes excellent fuel as it burns evenly with a hot flame and leaves behind good coals. For cooking, mesquite imparts a distinctive and delicious flavor rivaled only by hickory.”

Mesquite is also one of the woods that burn fast and hot. Its flavor is heavy, distinctive, and makes your pizza highly flavored. Therefore, it should be used sparingly because its flavor may overpower the food’s flavor.

What Type Of Wood Is Best For Pizza Ovens?

When choosing wood to cook pizza, avoid using painted, laminated or pressure-heated woods and pine . These woods have toxic chemicals that can ruin your food. Also, woods with higher sap content produce excess soot within your oven.

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