When selecting wood for your pizza oven, you’ll want to choose one that burns well for long periods. You’ll also want to choose a type that is easy to source. The following information will provide information on choosing wood for your pizza oven. Hopefully, you’ll find it helpful.
Choosing Wood for a Pizza Oven
You can use several different types of wood to make your own pizza oven. Consider kiln-dried when choosing the right wood for your pizza oven. It will burn at a higher temperature and produce a cleaner flavor than softwood. The wood also produces less smoke, making it the perfect choice for a pizza oven. However, wood with high moisture content should be avoided.
While oak and other hardwoods are the most common wood used for wood-burning pizza ovens, other types are equally suitable. While oak produces the best flavor, maple is not as strong and adds a sweeter flavor. Both types are good for making pizza and can enhance the overall taste of your food.
The best wood for your pizza oven is dry hardwood, such as oak, cherry, or hickory. Hickory is great for pizza because it imparts a slightly savory flavor to your pizza. Pine and other softwood trees are also acceptable and make great wood for pizza ovens. These types of wood provide 80% of the world’s timber.
Another option for wood burning in pizza ovens is ash. Ash burns slowly and evenly, so it is a good choice for portable ovens. Ash also produces embers, which is why it is a popular choice. Ash also produces a mild flavor that won’t overpower the flavors of your pizza. You can buy wood chunks or logs from a hardwood store.
A Wood That Burns Long and Consistently
Mesquite wood is a great choice for pizza ovens as it has a hot, consistent burn. In addition, it has a distinctive smoky flavor and is a good option for those who want to lower their heating bills. However, you should know that mesquite also has an unpleasant odor and burns very hot. Therefore, if you’re using mesquite, it’s important to pair it with a wood that has a milder flavor.
Ideally, dry hardwood is the best option for a pizza oven. However, the wood must be dry enough to burn properly. Wet woods emit too much smoke, creating soot and creosote in the pizza oven over time. Typically, home-seasoned wood should have about 20 percent moisture content. Any wood below that level is considered too dry for a wood-fired oven.
While oak is the most common option, there are other options you can choose from. Aside from apple wood, you can also choose hornbeam, a cheaper alternative that burns slowly and gives off embers. Both of these options require seasoning and can be split easily. Lastly, ash is not as popular as other types of wood but is a great choice for a pizza oven. Ash burns slowly, but it is easy to split and dry out. It also gives off a medium-sized fire. It’s more common in Italy, known as frassino maggiore.
The right wood can make a huge difference in the taste of your pizza. Wood that burns poorly will leave bitter notes that turn off pizza lovers. By contrast, choosing a wood that burns cleanly is the key to an easy and consistent fire.
A Wood That is Easy to Source
The first thing to consider is what type of wood you will use in your pizza oven. You can get cherry wood or maple wood. These are popular choices, and both offer good results. Maple wood produces less smoke and produces even heat. Maple wood has a milder taste and is best for pizzas that have ham on top. It can also be used for baking bread and pastries. Using the right wood for your pizza oven is critical. Although you can use almost any wood, some are better than others. Softwoods produce sap, which can leave a bad taste on the pizza and make it difficult to cook evenly. Hardwoods burn at lower temperatures and provide more even heat. However, they produce a smokey flavor, which some people may not like.
Applewood is a good choice because it is dense and doesn’t dry out. It is available in most climates, and you can harvest it from your backyard. Cherry wood is another excellent choice since it has a sweet flavor that compliments other woods well. Unlike other woods, cherry wood is slow to burn so you can check the results more often. You can also mix and match various types of wood in your oven to get the best flavor.
Some woods are hard to get and are more expensive. Ash trees, which grow in central and eastern North America, are a great alternative. Ashwood burns hotter than oak but has a more neutral flavor. Ashwood is also easier to work with and burns long and consistently. Ashwood also burns cleanly without smoke, which is ideal for red meats and fish. Ashwood can also be easily seasoned and inexpensive.