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Wood Fired Pizza Ovens
Delicious pizzas are brought to life with wood-fired flavor. You can have the best pizza dough, a perfect crust, and a pizza peel made of gold but you're never going to get that smoky flavor without a wood fired pizza oven.
And there's nothing more memorable than throwing a pizza party whipping up Neapolitan pizzas with that perfect crispy crust late into the night.
A traditional wood-fired experience at it's finest.
Whether you're an outdoor cooking pro and thrive on terms like radiant heat, conductive heat, and heat distribution, or brand new and only qualified to use a pizza cutter, then you're in the right place.
We've helped thousands of people find the perfect pizza cooker for their indoor or outdoor living space, and we'd love to help you too.
Whether it's a portable oven, countertop model, or pizza oven kit we'll get you the right oven for your indoor or outdoor space. Cooking up homemade pizza in no-time.
So throw away your pizza stone and grab a pizza peel. It's time to fire up your wood-fired oven and cook authentic pizza in minutes!
Find your new oven today!
All Wood Fired Pizza Ovens For Sale
Wood Fired Pizza Oven FAQ
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Hardwoods are the best type of wood to use in a wood fired pizza oven.
The most common hardwoods for wood ovens are oak, apple, cherry, hickory, almond, pear, and pecan.
Why hardwoods?
Because they're very dense so they last longer, they burn very hot so they can help your oven reach then 800°F+ you need to cook pizzas, and they're safer to use since you won't be feeding your oven as much.If you want more in-depth information on the wood you should and shouldn't use in a pizza oven, then check out our The Best Wood For a Pizza Oven article.
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The difference between a wood oven and a pizza oven is the maximum temperature each oven can reach.
A pizza oven can reach temperatures in excess of 1,000°F whereas a wood oven typically maxes out around 500°F.
To cook a proper Neapolitan pizza, you need the oven floor in excess of 800°F. A wood oven can't reach that temperature without a pizza stone.
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It takes between 90 seconds to 2 minutes to cook a pizza in a wood-fired oven.
A thinner pizza will be around 90 seconds and a thicker pizza will be closer to the 2 minute mark.
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Yes, you can use lump charcoal in a wood fired pizza oven.
Some say it's a great way to flavor meats, seafood, and vegetables but we disagree. If that's the case, you might as well use a grill and not a pizza oven.
We have some customers use lump charcoal to help heat up their ovens then switch to wood to save money on wood costs.
Wood will always infuse better flavors into a dish than charcoal, in our opinion.
It's also important to note that some manufacturers don't recommend using lump charcoal in their ovens. It's best to read the User Manual before purchasing if you plan to use it.
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Yes, you need a chimney for a wood fired pizza oven.
The smoke from the fire is very hot, and full of ash and embers. The chimney helps to pull the smoke from the oven up from the dome and safely disperse it over your head while you cook.
If the oven doesn't have a chimney, then the harmful smoke will be flying in your face and make for a very uncomfortable, and unsafe cooking experience.
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Cast iron is great for wood fired pizza ovens.
Built to withstand extreme temperatures and radiate heat, it's perfect for cooking almost anything in a wood-fired oven.
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Wood fired pizza ovens stay hot for up to 2 hours.
Quality brick ovens will stay hot for about 2 hours.
Well built stainless steel ovens will cool faster than brick due to the nature of their build. They stay hot for about 30-45 minutes.
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No, you don't use a pizza stone in a wood-fired pizza oven.
A well-built oven will retain heat enough to heat the oven floor to the temperatures needed to cook a pizza.
However, we know it's popular among forums to see talk about Saputo Biscotto pizza stones. These are great for those that have trouble retaining heat in their oven floors to get to those higher temperatures needed to cook a pizza. But you won't need it if you have a well-designed and built oven.
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Wood fired pizza ovens are expensive because of the quality in materials needed to withstand and maintain extreme cooking temperatures.
Quality stainless steel ovens use 304 stainless steel on the exterior and 441 stainless steel in the combustion chamber with layers of insulation in between. Then you add on the custom-cut firebrick floor tiles and you can see why the price adds up.
Quality brick ovens use over 1,000 lbs of brick, refractory cement, insulation, and fire brick to build a small oven. The bigger you get, the more materials you'll need to keep it well insulated.
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Wood fired pizza tastes better because of the high temperature it's cooked at.
The extreme heat locks in the nutrients and flavors of your toppings (cheese, meats, and vegetables) better than a conventional oven.
This not only keeps your pizza fresh and more flavorful, but also creates a light, crispy crust infused with wood-fired flavor.
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Yes, a wood burning pizza oven is worth it!
If you're looking to cook true, Neapolitan pizza with wood-fired flavor, then you need a wood oven that can reach and maintain temperatures of 800°F+.
Plus, if you like cooking other dishes like steak, seafood, casseroles, and bread, then a wood burning oven is perfect for cooking that as well.
The difference? It tastes better!
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Yes, wood-fired pizza ovens are better.
They typically enhance the flavors of your dishes (pizzas, steaks, seafood, etc.) by infusing the smoky flavor from the wood into your food.
Also, even though they take longer to heat up than a gas oven, if you're cooking for long periods of time, then a wood oven may take less time to cook thanks to it heating the cooking floor faster than a gas burner.
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Wood-fired pizza ovens don't typically smell.
The only time you may smell an odor is when you first receive it. It would either be from the manufacturing process or shipping/warehousing. After your first cook, that smell will go away.
We've sold thousands of ovens and never had a complaint about smell from a properly maintained oven.