THE 5 MOST POPULAR FIREWOOD TYPES FOR P I Z Z A OVEN IN USA It’s not important whether you cook pizza or any other food. You should always use the best wood for the pizza oven.
BEEC H 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 a n d lively f l a m e A good q u a n t i t y of embers Fragile b a r k ( 7 % ) Wi t h o u t tann in Easy to split Fast seasoning ( 8 - 1 2 months) Good a v a i l a b i l i t y A ff o r d a b l e price
CONS The high w a t e r content in greenwood (90%) Sensitive to w e a t h e r conditions, pests, a n d beetles
OAK Oak is the second most popular firewood for a pizza oven in Italy. There’re several oak species in Italy, but the most popular is Roverella (Quercus pubescent), which is a species of white oak.
PROS Ve r y resistant to w e a t h e r conditions a n d insects L o n g -te rm bu rn in g The vast q u a n t i t y of hot embers
CONS H a r d to split Ve r y thick b a r k ( > 2 0 % ) High t a nnin content (especially in a red oak group) S l o w seasoning ( 2 4 – 3 6 months) High price
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%), it’s 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 w a t e r and weather L ow w a t e r content ( a p p r o x . 50%) Easy to split Fast seasoning ( 8 - 1 2 months) Good b urn in g High h eatin g valu e
CONS Not widely available Quite thick b a r k (14%)
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.
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.
The best woods to burn in your ilFornino pizza oven are dry, seasoned hardwoods such as oak, alder, maple, ash, beech, and birch. O a k is probably the safest, is easy to source, and burns very hot compared to other woods.
ilFornino Kiln Dried Firewood - Best Wood for Pizza Oven We are dedicated to providing you with the best high quality kiln-dried firewood for your ilFornino Pizza Oven
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