Pizza firewood
Pizza Wood For Small OvensUnderstanding the Importance the right Kiln dried firewood for Cooking Wood fired pizza.
Our definition of “pizza firewood” is a kiln-dried New England hardwood that is below 18 percent moisture content. The firewood needs to be small enough to fit on the pizza oven floor to cook the pizza. The dimensions are highly variable to fit and get a high heat that will last long enough. The wood species is selected to dry in the kiln within the same time frame. We do not have a high percentage of oak in our kiln-dried firewood because it has to be dried in a kiln separately.
Our standard Product
We at Bostonfirewood.com sell our kiln-dried wood to several top local pizza restaurants. They buy 16” long kiln-dried firewood. They come split to random widths ranging from about 5” wide down to 2-3” wide in random shapes. The shapes range from cubic to triangular pie-slice shapes. The key is the wood is consistently in the range of 12 to 18% moisture content. That keeps the oven hot, the smoke is minimal, and cleaning the chimney is not an issue.
Small Pizza Oven Firewood
For smaller ovens, we will cut our 16” pieces to any length combination you want. We often get orders for 10” wood, so the customer gets the amount ordered a quarter cord, half cord, or full cord that is 50% 10” and 50% 6 inch. Unsplit these cut pieces are chunky. We do not split the 16” lengths.
Our small Pizza Firewood is 7” long, split to the “approximate” width you want.
The bigger the piece, the longer it will burn. Un split the wood will be large and chunky compared to its length. We custom cut our kindling to 7” long; the pieces are about ¾ inch by ¾” and can vary up to about an inch. For many users, starting around 2” wide would burn longer and be a better fit for a pizza oven. At the time of order, you tell us the width you want, and we will adjust the times we split it so you get the “rough” size you want.
Wood-Fired Pizza for Perfection
Creating the ultimate wood-fired pizza is an art form, perfected by selecting the right firewood. The key to achieving that ideal blend of flavors and textures lies in understanding the nuances of different types and sizes of wood used in pizza ovens. This will discuss the tradeoffs in selecting the best wood for your pizza oven, ensuring your pizzas are not just good but exceptional.
The Role of Wood in Pizza Cooking
It provides the high temperatures necessary for a quick and even bake, imparts a smoky flavor that enhances the overall taste, and contributes to the unique texture and character of the pizza crust. Wood-fired pizza ovens cook hottest with kiln-dried hardwood that can reach and sustain high temperatures. The type of wood you choose directly influences your pizza's heat consistency and aroma. Hence, selecting the right wood is crucial for taste and cooking efficiency. Coal-fired ovens are another option for high heat but are harder to light, and coal is not as available.
Woods to Avoid for Health and Safety
Safety first: avoid any wood that's been treated, painted, or pressure treated. Also, be careful with wood from pallets since the materials they may have been moving could be toxic and not be around food. These woods release harmful toxins when burned, posing health risks and adversely affecting pizza flavor.
Ideal Moisture Content in Pizza Oven Firewood
Buy from a firewood supplier that has a track record of providing clean wood that has been dried well. You want wood with a moisture content between 8% and 18%. This range ensures efficient burning and high temperatures, essential for the perfect pizza crust. A moisture meter can be a handy tool to measure this. The moisture content range is due to the size of the wood going into the kiln.
Characteristics of the Best Pizza Oven Wood
High Heat Output: The Foundation for Perfect Pizzas
Hardwood logs should have a moisture content below 18%, ideally under 15%, for consistent heat output. With low moisture content, the entire length of the piece of wood will burn. Seasoned wood typically does not burn at the ends of the wood till all the moisture is burned out of the wood. This consistency is critical for evenly cooked pizzas.
Aroma: Adding a Flavorful Touch to Your Pizza
While subjective, custom woods like apple, cherry, and mesquite offer a smoky aroma. For a more neutral scent, our mix of native hardwoods is well-accepted. Our kiln-dried wood is used in several pizza restaurants.
Conclusion: Achieving Pizza Oven Mastery
The variables in producing the right pizza are vast. The sauce, thickness, the dough, the water in the dough, and all the toppings are all debated. Selecting the right wood for your pizza oven is a crucial step in mastering the art of wood-fired pizza making. Understanding the characteristics of different woods and their impact on your pizza can elevate your pizza game to new heights. Remember, the perfect pizza starts with the perfect fire. To order or any questions, call Paul at Call us at 781-254-2773