A wood fired pizza oven uses hardwood logs or pellets to reach temperatures above 400°C — far hotter than any kitchen oven. That intense heat cooks a Neapolitan-style pizza in under 90 seconds with a charred, blistered crust that gas simply cannot replicate. Oak and beech are the preferred fuels for clean, high heat. Models range from heavy stone-built garden ovens to lightweight stainless steel portable options. Wood firing takes practice to manage temperature, but the flavour and cooking performance are unmatched for serious pizza.
