Comparison: Best Wood For Outdoor Pizza Oven (Updated | Feb 3rd)
Picture this: a warm evening, friends gathered, and the irresistible aroma of wood-fired pizza baking in your backyard. But the secret to that perfect crispy crust? It all starts with the right wood. Choosing the best fuel isn’t just about heat; it’s about flavor and efficiency too. Whether you’re a pizza pro or a weekend enthusiast, picking the right wood can elevate your homemade pies from good to unforgettable. Let’s explore the top options to make your outdoor pizza nights truly delicious.
- BEST FOR PORTABLE MULTI-FUEL CHOICE: BIG HORN OUTDOORS 12″ Multi-Fuel Outdoor Pizza Oven – 3-in-1 Wood-Fired Read More ↓
- BEST FOR TOP COMPACT PERFORMER: Ooni Karu 12 Multi-Fuel Outdoor Pizza Oven – 12 Inch Pizzas in 60 Seconds – Portable Wood and Gas Fired Pizza Oven with Pizza Stone Read More ↓
- BEST FOR LARGE COOKING CAPACITY: PIZZELLO Pizzello Outdoor Pizza Oven 16” Large Wood Fired 2-Layer Pizza Ovens with Pizza Stone Read More ↓
Product Comparison: Best Wood For Outdoor Pizza Oven
BIG HORN OUTDOORS 12″ Multi-Fuel Outdoor Pizza Oven – 3-in-1 Wood-Fired, Gas & Electric Compatible, Pellet Pizza Oven Portable Pizza Maker for Backyard, Camping & Tailgating
The BIG HORN OUTDOORS 12″ Multi-Fuel Pizza Oven is a versatile and durable choice for pizza lovers. Constructed with high-quality stainless steel, it ensures safe and even cooking.
This 3-in-1 oven supports pellets, gas, and electric (attachments sold separately), reaching 887°F in just 18–20 minutes for perfect Neapolitan-style pizzas in 60–90 seconds. It’s lightweight at 25lb, with folding legs for easy portability and minimal assembly.
Ideal for backyard or outdoor events, it cooks steaks, fish, and vegetables too. The 12″ square pizza stone ensures consistent results, making it a great addition to any outdoor cooking setup.
✓ Reasons to Buy
- Multi-fuel compatibility
- Portable and lightweight
- Fast heating time
- Durable stainless steel
- Easy to assemble
✗ Reasons Not to Buy
- Attachments sold separately
- Limited to 12″ pizzas
Ooni Karu 12 Multi-Fuel Outdoor Pizza Oven – 12 Inch Pizzas in 60 Seconds – Portable Wood and Gas Fired Pizza Oven with Pizza Stone, Dual Fuel Ooni Pizza Oven
The Ooni Karu 12 Multi-Fuel Pizza Oven is a top-tier choice for authentic wood-fired pizza. Reaching 950°F in just 15 minutes, it cooks 12″ pizzas in 60 seconds, delivering perfect Neapolitan-style results.
Compatible with wood, charcoal, or gas (attachment sold separately), it offers versatile cooking options. The custom fuel tray maximizes airflow for powerful heat, while the ultra-portable design (26.4lbs) includes foldable legs and a removable chimney for easy transport.
Beyond pizza, it’s great for steaks, fish, and veggies. Ooni’s commitment to quality ensures great pizza every time, making it a must-have for outdoor cooking enthusiasts.
✓ Reasons to Buy
- Ultra-high temperatures
- Multi-fuel versatility
- Compact and portable
- Quick assembly
- Fast cooking time
✗ Reasons Not to Buy
- Gas burner sold separately
- Small cooking surface
PIZZELLO Pizzello Outdoor Pizza Oven 16” Large Wood Fired 2-Layer Pizza Ovens with Pizza Stone, Pizza Peel, Grill Grate, Oven Cover, Outside Pizza Maker for Camping Backyard BBQ, Pizzello Grande 16
The PIZZELLO Outdoor Pizza Oven is a versatile 16-inch wood-fired oven perfect for cooking pizzas, grilling steaks, or smoking vegetables. Its 2-layer design lets you cook multiple dishes at once, while the removable center rack accommodates larger items like a whole turkey.
Compatible with wood, charcoal, or pellets, it delivers rich, smoky flavors. The oven features adjustable legs for ergonomic use and side handles for portability, making it ideal for gardens or patios.
Included accessories like a pizza stone, peel, grill grates, and waterproof cover ensure you have everything needed to start cooking delicious meals right away.
✓ Reasons to Buy
- Large cooking space
- Multi-fuel compatibility
- Portable design
- Easy to assemble
- Includes accessories
✗ Reasons Not to Buy
- Heavy to move
- Requires practice
- Uneven heating
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.
Buying Guide
FAQs
What is the best wood for an outdoor pizza oven?
Hardwoods like oak, ash, and maple are ideal because they burn hot and slow, providing consistent heat. Avoid softwoods like pine, as they burn too quickly and can impart a resinous flavor to your pizza.
How does fruitwood compare to hardwood?
Fruitwoods like apple or cherry burn well and add a subtle, sweet aroma to your food, making them great for baking. However, they are often more expensive and may not produce as intense heat as oak or hickory.
Should I use seasoned or kiln-dried wood?
Always use seasoned or kiln-dried wood, as it has low moisture content and burns efficiently. Wet or green wood creates excess smoke, uneven heat, and can damage your oven over time.
What are the benefits of using hickory?
Hickory is a dense hardwood that burns very hot and long, perfect for achieving high-temperature cooking. It also adds a bold, smoky flavor, which works well for pizzas with hearty toppings.
Can I mix different wood types?
Yes, mixing wood types can balance heat and flavor. For example, combine oak for consistent heat with a small amount of fruitwood for aroma.
How do I know if the wood is properly seasoned?
Properly seasoned wood should feel light, have cracks in the ends, and make a hollow sound when knocked together. It should also be dry to the touch and have a moisture content below 20%.
Are there any woods I should avoid?
Avoid softwoods like pine, cedar, or spruce, as they contain high sap and resin levels that can create unpleasant flavors and buildup in your oven. Also, steer clear of painted or treated wood, which can release toxic chemicals when burned.
How much wood do I need for a pizza oven?
The amount depends on your oven size, but generally, you’ll need 5–10 small logs per cooking session. It’s best to start with a few logs and add more as needed to maintain temperature.