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The best woods to burn in your Woodfired pizza oven are dry, seasoned hardwoods such as oak, maple, ash, beech, and birch.
DO NOT use pine, fir, eucalyptus, or cedar, due to their high resin levels. They leave a hard to remove residue in the oven and an unpleasant taste on your food. If you do choose to use a softwood (ex. pine or spruce,) properly cure and season it to reduce sap content. Remove the outer bark to also help reduce sap, moisture, and smoke.
How much wood you will need varies on the size of your oven and how much food you are cooking. Small units will heat up to 800℉ with as little as 2-3 pieces of standard firewood (double split into smaller pieces for convenience.) Large ovens will reach and maintain these temps and more with 7-8 pieces of wood.
Do not over-fire your oven. Flames spilling out of the oven mouth or excessive temperatures are signs you are over-firing Avoid this!
Our narrower oven mouth, interior dome shape, industrial-grade insulation, and high-tech refractory materials all help the heat to stay where it is supposed to be, in the chamber. This reduces the amount of wood you will need to bake great pizza.
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