The 5 Most Popular Firewood Types for Pizza Oven in USA

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THE 5 MOST POPULAR FIREWOOD TYPES FOR PIZZA
OVEN IN USA
Its not important whether you cook pizza or any
other food. You should always use the best wood
for the pizza oven.
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BEECH
Beech is the most widely used type of wood for a
pizza oven in Italy. European beech or common
beech (Fagus sylvatica) is a very typical tree
all over Europe. In Italy, beech has a common
name Faggio.
PROS Big and lively flame A good quantity of
embers Fragile bark (7) Without tannin Easy to
split Fast seasoning (8-12 months) Good
availability Affordable price
CONS The high water content in greenwood
(90) Sensitive to weather conditions, pests,
and beetles
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OAK
Oak is the second most popular firewood for a
pizza oven in Italy. Therere several oak
species in Italy, but the most popular is
Roverella (Quercus pubescent), which is a
species of white oak.
PROS Very resistant to weather conditions and
insects Long-term burning The vast quantity of
hot embers
CONS Hard to split Very thick bark (gt20) High
tannin content (especially in a red oak
group) Slow seasoning (24 36 months) High price
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ASH
Ash is not so famous as pizza oven firewood as
other woods listed above. Still, many consider
ash as one of the best species for firewood.
Moreover, ash has a low moisture content
(approx. 50), its effortless to split, and it
dries fast. Ash burs with a bright, medium-sized
fire and provides a lot of heat.
PROS Excellent resistance to water and
weather Low water content (approx. 50) Easy to
split Fast seasoning (8-12 months) Good
burning High heating value
CONS Not widely available Quite thick bark (14)
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FRUIT TREES
Fruit tree firewood is often under-evaluated.
But, many species of fruitwood have dense wood,
relatively thin bark, and excellent burning
properties. Also, most fruitwood species emit
pleasant fragrances during combustion. Hence,
firewood from fruit trees is also known as
aromatic wood. Usually, aromatic fruit tree wood
is not widely available as firewood. So, some
pizzaiolo masters use aromatic wood billets as a
supplement to the regular wood fuel.
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WHY DOES FIREWOOD NEED TO BE SEASONED?

• Well-seasoned wood catches fire much easier than
  wood with higher moisture content.
• The heating (calorific) value of dry firewood is
  much more significant than using wet wood.
• The temperature of combustion is higher if wood
  fuel is dry.
• Lower combustion temperature of wet firewood
  provokes creating smoke and soot.
• Incompletely combustion of wet wood leads to
  creosote buildup in your oven and chimney.
• Inadequately combustion of the high moisture
  firewood produces significantly more toxic flue
  gases.
• Storage problems as mold and rot could occur with
  wet firewood.

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The best woods to burn in your ilFornino pizza
oven are dry, seasoned hardwoods such as oak,
alder, maple, ash, beech, and birch. Oak is
probably the safest, is easy to source, and
burns very hot compared to other woods.
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