Have you ever lit up your wood fired pizza oven, only to realise your pizza isn’t cooking as evenly or quickly as you’d hoped? Or maybe you’ve tried multiple wood types but aren’t sure which options deliver the tastiest crust? Wood selection plays a huge role in creating that delicious, smoky flavour we all love in a pizza on wood.
In this article, we’ll explore why the best wood for pizza oven cooking isn’t just about heat—it’s also about aroma, burn quality, and how it impacts your pizza’s overall taste. We’ll look at the top seven wood types commonly used in Australia, highlight their strengths, and discuss how each type affects the cooking process. Along the way, we’ll cover important questions such as, “What wood to use in a pizza oven?” and “Is hardwood better than softwood for pizza ovens?”
Top 7 Wood Types
Now, let’s break down the top seven hardwoods that regularly feature in Aussie wood for pizza ovens for sale. Each type brings a unique aroma, heat profile, and cooking experience. From Ironbark to Olive Wood, here’s what you can expect when you load them into your wood fired pizza oven.
Ironbark: The Aussie Favourite
It’s one of the best wood for pizza oven Australia has to offer, particularly if you’re keen on a consistently high temperature for perfect, crispy crusts. Ironbark also generates minimal smoke, so it won’t smother your gorgeous toppings with an overpowering, ashy taste.
Another benefit of Ironbark is its availability. You’ll find it in most reputable wood suppliers across Australia, meaning you can get it without too much hassle. When seasoned correctly, Ironbark delivers an even, predictable burn that works for both roasting and fast, high-heat pizza cooking. The subtle earthy aroma compliments tomato-based sauces, cheese, and grilled veggies.
Jarrah: Slow-Burning Reliability
Jarrah is another popular Aussie hardwood known for its intense heat and longer burn time. It’s also a heavy wood, which is great for cooking pizzas at stable temperatures. Once fully aflame, it maintains consistent heat levels—ideal for multiple consecutive pizzas or roasted dishes.
What sets Jarrah apart is its slightly sweeter, mellow smell that some find adds a delicate twist to pizza. If you’re a fan of wood fired pizza with more complex toppings, Jarrah’s gentle aroma won’t overpower your dish. It’s often sold kiln-dried or seasoned, so check its moisture content to ensure optimal performance.
Red Gum: Rich Flavour and Steady Heat
If you like a hint of strong, smoky flavour in your pizza on wood, Red Gum might be your best friend. Known for delivering bold, rich notes, it’s excellent for people who enjoy a more intense aroma. Red Gum also burns evenly, allowing you to sustain the high temperatures critical for cooking pizza quickly.
Remember, Red Gum can produce a fair bit of smoke if not properly seasoned. It may also create more ash compared to Oak or Ironbark, so clearing away remnants between uses is advisable.
Oak: Classic Choice for Consistent Burn
Oak has been a classic pizza oven favourite worldwide, and it’s no different in Australia. Known for reliability, Oak produces a consistent burn that helps you maintain a steady cooking temperature. Whether you’re cooking margherita pizzas or going gourmet with exotic toppings, Oak offers a balanced smoke flavour that complements a range of taste profiles.
Less intense than Red Gum yet stronger than Maple, Oak hits a sweet spot for those wanting moderate smoky notes. It also doesn’t pop as much as other woods, making it safer for those less confident in managing a roaring fire. Oak is available in many forms—split logs, chunks, or even pizza oven firewood bundles—allowing you to choose the format that best suits your setup.
Maple: Subtle Sweetness for Wood Fired Pizzas
Are you after a hint of sweetness without overpowering the natural flavours of your toppings? Maple might be the answer. It’s famous for its mild, sweet aroma that pleasantly enhances a wood fire burning pizza oven experience. Maple burns at a decent temperature and is relatively easy to light, though it may not get quite as hot as Ironbark or Oak.
For those who enjoy creative pizzas with fruit-based toppings or dessert pizzas, Maple’s gentle smokiness can take your dish to delicious new heights. Plus, Maple produces a slow, steady burn with minimal smoke, making it a user-friendly option. It’s an all-rounder that pairs nicely with cheese-based dishes or pizzas topped with chicken, ham, or bacon.
Fruitwood (Apple, Cherry): Adding Aromatic Depth
Fruitwoods like apple and cherry are great if you want to add delicate, fruity notes to your pizzas. They’re common in gourmet cooking circles because they lend a refined, slightly sweet smokiness. While you can blend fruitwoods with other hardwoods, many prefer using them on their own to fully appreciate the unique flavours they bring.
Keep in mind these fruitwood logs can sometimes be pricier or harder to find, especially in large quantities. They also produce less heat compared to denser woods like Jarrah or Ironbark, so you may need a mix to maintain higher cooking temperatures. Nevertheless, when it comes to aromatic variety, fruitwoods are top contenders for best pizza oven wood.
Olive Wood: Unique Mediterranean Twist
Olive Wood might not be as common as Jarrah or Oak, but it’s worth checking out if you want something distinctive. Popular in Mediterranean cuisine, Olive Wood burns consistently and radiates a gentle, fragrant smoke. The aroma is subtly earthy, evoking sunny coastlines and rustic outdoor ovens.
Because Olive Wood can be dense, it usually offers a consistent burn that’s hot enough for pizzas. That said, Olive Wood can be more difficult to source in Australia and tend to cost more. If budget isn’t a concern, Olive Wood is a terrific way to give your pizzas a punch of Mediterranean flair.
Common Mistakes to Avoid When Using Wood for Pizza
Even if you’ve got the perfect wood type, a few oversights can derail your cooking session. Look out for these all-too-common mistakes.
Using Treated or Painted Timber
One major no-no is burning treated or painted wood. These contain chemicals that can produce harmful fumes, compromising both your health and the taste of your pizza. Treated wood might be tempting if it’s readily available, but it’s simply unsafe. Stick to untreated, food-friendly logs.
Overloading the Oven with Wood
When it comes to firing up your pizza oven, more is not always better. Overstuffing can restrict airflow, meaning you won’t reach the optimal temperature for pizza on wood. It’s more effective to start with a well-built, smaller fire and gradually add logs as needed. That way, you can maintain precise temperature control.
Not Allowing Enough Preheat Time
A wood fired pizza oven doesn’t hit top temperatures instantly. It’s critical to give the oven enough time to warm up. Rushing this process leaves you with undercooked crusts and uneven toppings. A typical preheat session can take anywhere from 45 minutes to an hour, ensuring every part of the oven is thoroughly heated.
Conclusion
When it’s all said and done, choosing the best wood for pizza oven cooking can make or break your culinary adventure. Armed with the knowledge of the top seven wood types—from the hearty Ironbark and Jarrah to the unmistakable aroma of Olive Wood—you now have a roadmap for creating succulent, perfectly charred pizzas. These different hardwoods bring varied flavours, burn times, and heat intensities, allowing you to tailor your setup to match your preferred cooking style.
Beyond picking the right wood, remember that proper seasoning or kiln-drying is vital. Storing your supply in a well-ventilated, dry spot ensures a consistent, high-quality flame whenever you’re ready to fire up your oven. Paying attention to preheating and avoiding common mistakes, like using treated wood or cramming too many logs, will keep your pizza on wood cooking sessions running smoothly.
