Want pizzas that taste properly wood-fired? Our pizza oven wood is kiln dried oak, ash and birch split to the perfect size for Ooni, Gozney and traditional ovens. Sub-20% moisture, no bark, no smoke that ruins your dough — delivered fast across the UK.
Need help with your choice? Call 01902214317 between 8 a.m. and 4 p.m.
You've spent on a good pizza oven. You've nailed the dough recipe. Now don't ruin it with the wrong wood. Pizza oven wood has different requirements from log burner wood — shorter splits, very low moisture, clean burn, the right species — and getting it right is the difference between a properly cooked Neapolitan and a smoky disappointment.
Every log on this page is kiln dried to below 20% moisture (often below 18%), Ready to Burn certified, and cut to a size that fits the most popular UK pizza ovens including the Ooni Karu, Gozney Roccbox, Gozney Dome, Bertello and traditional brick ovens. Open the box, light up, get cooking.
Three woods do the job brilliantly in a pizza oven, and which one you choose depends on what you're cooking and how:
The honest answer for most home cooks: a mix. Use ash to bring the oven up to temperature, then add oak or beech to hold the heat through service. That's exactly how professional pizzerias do it.
Portable pizza ovens have small fireboxes, so log size matters enormously. Our wood for Ooni pizza ovens and other compact ovens is cut specifically to fit:
If you've got a Roccbox, an Ooni Karu, or any compact oven, look for our smaller pizza oven splits. For larger Gozney Dome or brick ovens, our standard 25cm logs work straight away.
In a log burner, slightly damp wood is annoying. In a pizza oven, it's a disaster. Here's why:
All our pizza oven firewood is kiln dried below 20% moisture, with most batches testing at 15–18%. That's the level where wood actually performs in a pizza oven, not just on paper.
A pizza oven needs the same fire-starting kit as any other fire — just smaller. Here's a quick checklist:
Our pizza oven starter bundles often include kindling and natural firelighters alongside the logs, so you can light up straight out of the box.
The three best pizza oven woods, side by side:
|
Oak |
Ash | Beech | |
| Heat-up time |
Slower (30+ min) |
Fast (20 min) | Moderate (20–25 min) |
| Max temperature |
Very high (500°C+) |
Very high | Very high |
| Burn time per log |
Long (2–3 hrs) |
Medium (1.5–2.5 hrs) | Long (2–2.5 hrs) |
| Flavour |
Classic, smoky |
Neutral, clean | Subtle, slightly sweet |
| Ease of lighting |
Slower |
Easy | Moderate |
| Ash residue |
Low |
Low | Very low |
| Best for |
Long cook sessions, Neapolitan pizza |
Quick sessions, busy service | Clean burns, premium cooking |
| Cost |
Premium |
Mid-range | Premium |
The smart approach: start the oven with ash to heat up fast, then switch to oak or beech for the cooking phase. You get the fast heat-up of ash with the sustained burn of denser hardwoods — same way professional pizza chefs run a service.
Rough guide based on typical UK pizza oven sessions:
If you're new to wood-fired cooking, start with a single box of mixed pizza oven wood. You'll quickly work out which species you prefer for which cook style.
For most UK home pizza cooks, oak is the best all-round choice — it reaches the high temperatures needed for proper pizza (450–500°C), holds heat through a cooking session, and adds the classic wood-fired flavour. If you need faster heat-up, ash is easier to light and hits cooking temps quicker. Beech sits between the two — dense and steady like oak, but with a cleaner aroma. The professional approach is to use a mix: ash to bring the oven up, oak or beech to hold the heat once you're cooking.
No. Wood for Ooni pizza ovens needs to be: kiln dried hardwood (oak, ash or beech — never softwoods like pine), cut to the right size for your Ooni model (Karu 12 needs smaller splits, Karu 16 and Pro can take slightly larger), and bark-free where possible. Never use treated wood, painted wood, or anything chemically processed — it'll taint your food.
The Gozney Roccbox has the smallest firebox of the major pizza ovens, so it needs the smallest splits — typically around 10cm long and 2–3cm thick. Anything longer is hard to fit, and anything thicker takes too long to ignite. Our smallest pizza oven splits are sized for the Roccbox. For the larger Gozney Dome, full-size 25cm logs work fine.
Yes — oak is the classic pizza oven wood and the most widely used by professional pizzerias. It produces the high, sustained temperatures needed for proper Neapolitan-style pizzas, burns slow and steady once lit, and adds a subtle smoky flavour without being overpowering. The only downside: oak takes slightly longer to heat up from cold than ash. For long cooking sessions, oak is unbeatable.
Yes — beech is one of the cleanest-burning pizza oven woods you can buy. It's a dense hardwood that holds high temperatures for a long time, produces very low ash, and has a subtle pleasant aroma that complements food without overpowering it. Many Italian and French pizzerias prefer beech specifically because of how cleanly it burns. It's an excellent alternative to oak, with a slightly faster heat-up time.
You can, but it's not ideal. Mixed hardwood logs are usually cut to 25cm — too long for compact pizza ovens like the Ooni Karu 12 or Gozney Roccbox. They also vary in density and burn time, which makes temperature control trickier in a pizza oven where you want consistent heat. For pizza ovens, dedicated pizza oven wood is worth the small extra cost.
Order before 14:00 on a working day and your pizza oven wood leaves us the same day. Small box orders arrive next working day with our courier partners. Larger crates and bulk orders typically arrive within 1–3 working days depending on where you are in the UK.
