Topic
Wood and pellet ovens
Wood and pellet ovens give a live flame and a little smoke. They take more practice than gas: you build and feed the fire while you bake.
- Fuel
- Hardwood or pellets
- Needs
- Fire management
Burn kiln-dried hardwood or food-grade hardwood pellets, never treated or painted wood. Damp wood smoulders, smokes and struggles to reach baking heat.
A small fuel tray at the back feeds the flame, which rolls over the dome and down onto the pizza. Air comes in under the grate and smoke leaves through the chimney.
Pellet ovens need topping up every few minutes, so check how big the hopper or fuel tray is and how easy it is to reach while you bake.
Common mistakes
- Adding too much fuel at once, which smothers the flame and blackens the dome with soot.
- Closing the air intake to slow the fire, which cools the oven instead.
Guides on this topic
- Pizza oven not getting hot enoughWood or gas pizza oven not reaching temperature? Wet wood, a short preheat, wind on the opening or reading air instead of stone temperature are the usual causes.Fix
- How to light and manage a wood-fired pizza ovenLight a wood-fired pizza oven with kindling, build a rolling flame, top up with small logs and keep the stone hot between pizzas. Clear steps for beginners.How-to
- Gas or wood-fired pizza oven?Gas or wood-fired pizza oven? Compare heat-up time, flavour, fuel handling and smoke for neighbours, so you pick the right fuel before a model.Comparison
- What wood should you burn in a pizza oven?Kiln-dried hardwood such as oak, ash and beech is the best wood for a pizza oven. Moisture under 20 %, the right log size and food-grade pellets explained.Guide