Using a wood-fired pizza oven sounds easy, but many oven owners quickly find their pizza dough sticks, burns, or cooks unevenly. Without dry wood, a steady small fire, and the right temperature range, cooking pizza can become frustrating. A fired pizza oven, outdoor pizza oven, or even a stainless steel oven needs more care than a conventional oven or gas ovens.

If you don't manage your oven floor, oven door, and heat source properly, the oven cools too fast or gets too hot. You might miss the desired temperature, end up with a ruined pizza sauce, or struggle with baking pizzas and slow-cooking pulled pork. Without tools like a pizza peel, turning peel, infrared thermometer, or laser thermometer, it’s hard to control high temperatures and evenly heated surfaces.

At Industry Kitchens, we teach you how to use a wood-fired pizza oven effectively. Learn how to build the right fire, use dry wood, manage the hot oven and hot air, and create perfect pizza every time. Master your cooking space, keep your embers burning, and unlock endless possibilities with fired pizza, outdoor pizza, and other dishes.

Want to learn more? Check out our guide on How Do Wood-Fired Pizza Ovens Work: Everything You Need to Know.

Step 1: Building the Right Fire

The foundation of wood-fired cooking starts with creating a proper fire:

  • Stack dry hardwood in a crisscross or teepee shape at the center of the oven floor

  • Place small, dry kindling underneath the wood structure

  • Light the kindling and allow flames to develop naturally

  • Gradually add small pieces of wood to build a bed of hot coals

  • Keep the fire relatively small at first, growing it strategically as needed

BG42R infrared thermometer measuring temperature in active pizza oven with burning logs and pepperoni pizza inside

Step 2: Mastering the Oven Temperature

Achieving and maintaining the perfect temperature ensures cooking success:

  • Use an infrared thermometer to monitor the oven floor temperature

  • Aim for 370°C to 400°C for Neapolitan-style pizza

  • Allow at least 30-45 minutes for the oven to heat thoroughly

  • Check multiple spots on the cooking surface to ensure even heating

  • Adjust your fire accordingly if temperatures are too high or too low

Pizza preparation process with chef carefully arranging fresh toppings on handmade dough

Step 3: Prepping Your Pizza Dough and Toppings

Proper preparation makes the cooking process smooth and efficient:

  • Prepare dough 24–48 hours in advance for optimal flavour development.

  • Remove dough from the fridge about 2 hours before cooking.

  • Portion into 250–300g balls for 12-inch pizzas.

  • Keep your sauce slightly thicker than you would for a conventional oven.

  • Cut toppings smaller and thinner to ensure even cooking.

  • Organise all ingredients in small containers within easy reach.

  • Set up a flour-dusted workspace near your oven, and have a pizza tray ready for assembling or holding pizzas before baking.

  • Keep both your main peel and turning peel easily accessible.

Professional brick pizza oven with golden flames inside and cook preparing to place food, ideal for wood-fired cooking

Step 4: Setting Up the Oven for Cooking

Properly arranging the fire creates the ideal cooking environment:

  • Once the oven reaches temperature, push the hot coals to one side using a metal rake

  • Leave about two-thirds of the oven floor clear for cooking

  • Add another small log to maintain a steady flame

  • Position the flame so it rolls across the dome of the oven

  • Sweep the cooking area clean of ash and debris

Step 5: Managing an Outdoor Pizza Oven

Outdoor ovens require special attention due to environmental factors:

  • Position your oven away from strong wind patterns when possible

  • Use a wind block if necessary to maintain consistent temperatures

  • Keep extra dry wood covered and readily available

  • Monitor weather conditions that might affect performance

  • Allow extra preheating time in cold weather

  • Consider an oven door to help maintain temperature in challenging conditions

Close-up of pizza baking with visible flames in a wood-fired oven, showing ideal cooking environment

Step 6: Baking the Perfect Pizza

Quick, attentive cooking produces exceptional results:

  • Dust your pizza peel with a mixture of flour and semolina to prevent sticking

  • Build your pizza directly on the peel, working quickly

  • Use quick, confident movements to slide pizza onto the hot oven floor

  • Position pizza near but not directly next to the flames

  • Rotate the pizza every 20-30 seconds using a turning peel

  • Cook for approximately 90 seconds to 2 minutes total

  • Watch for an evenly browned crust and bubbling cheese

Step 7: Managing Heat During Extended Cooking Sessions

Maintain consistent temperatures throughout your cooking session:

  • Add small pieces of hardwood as needed to maintain optimal temperature

  • Reposition coals and burning wood to address any cool spots

  • Allow the oven to recover for 1-2 minutes between pizzas if the temperature drops

  • Check the floor temperature with your infrared thermometer between each pizza

  • Adjust the oven door position to regulate airflow and heat

  • Clear away excess ash that might accumulate during longer sessions

Step 8: Exploring Beyond Pizza

Your wood-fired oven is versatile for many cooking techniques:

  • Allow the oven to cool to 300-350°C for roasting meats and vegetables

  • Try bread baking at 220-250°C when the oven is cooling down

  • Use residual heat (150-200°C) for slow-cooking stews or braised dishes

  • Experiment with cast iron cookware for dishes that benefit from wood smoke

  • Try desserts like fruit cobblers or tarts using indirect heat

  • Roast nuts or seeds as the oven continues cooling

Professional baker tending to a wood-fired oven with proper tools, demonstrating maintenance techniques

Step 9: Maintaining Your Wood-Fired Oven

Proper care keeps your oven performing at its best for years to come:

  • Let the oven cool down naturally after each use.

  • Use an oven brush to sweep out ash once the oven is completely cool.

  • Check the cooking floor regularly for any cracks or damage.

  • Clean the exterior with suitable materials based on your oven type.

  • Cover outdoor ovens when not in use to protect them from the weather.

  • Season new ovens properly by following the manufacturer's instructions.

  • Repair small cracks early before they become bigger problems.

Safety Tips When Using a Wood-Fired Pizza Oven

Safety should always be your priority:

  • Never leave an active fire unattended

  • Wear heat-resistant gloves when handling tools or the oven door

  • Ensure proper ventilation to prevent smoke buildup

  • Keep flammable materials away from the oven area

  • Maintain a clear perimeter around the oven

  • Have a fire extinguisher nearby

  • Keep children and pets at a safe distance

  • Allow the oven to cool completely before covering

Troubleshooting Common Issues

Wood-fired ovens are great, but small issues can pop up. Here’s how to fix them:

  • Dough Sticking: Dust the peel with semolina flour, assemble quickly, and slide a spatula under if needed.

  • Burnt Bottom, Undercooked Top: Keep the oven floor under 430°C, use a pizza screen or stone, and lower the flame.

  • Uneven Cooking: Rotate the pizza every 20–30 seconds, move it around the oven floor, and keep it in motion.

  • Oven Not Reaching Temperature: Use dry, seasoned wood, build a bigger fire, and preheat longer in cold weather.

  • Too Much Smoke: Burn only dry hardwood, improve ventilation, and keep the oven door slightly open.

Quality hardwood pieces prepared for pizza oven fuel, demonstrating the importance of proper wood selection

Understanding Wood Types and Their Impact on Cooking

The right wood makes a huge difference in your cooking experience. Here's what you need to know:

  • Hardwoods (Best for Cooking):

    • Oak: Provides steady, long-lasting heat with minimal smoke

    • Maple: Offers clean burning with a mild, sweet aroma

    • Hickory: Creates intense heat with a distinctive smoky flavor

    • Cherry: Burns with pleasant fruity notes, beautiful flame

    • Beech: Consistent heat with subtle flavor profile

  • Softwoods (Avoid):

    • Pine and other softwoods: Produce excess smoke and resin

    • Treated or painted wood: Releases toxic chemicals

    • Wet or unseasoned wood: Creates excessive smoke and poor burning

Commercial-grade IGLOO180 wood-fired pizza ovens with distinctive red brick arches and 1800mm cooking capacity

Conclusion

Mastering a wood-fired pizza oven takes practice, but the results are worth the effort. Start with mastering temperature control and proper fire management. As your skills develop, you'll create pizzas with that signature wood-fired char and delicious smoky flavor that can't be replicated in standard ovens.

With these techniques, your wood-fired oven will become the centerpiece of outdoor entertaining and family meals. Each session will build your confidence and expertise, opening a world of culinary possibilities beyond just pizza. Enjoy the journey of becoming a wood-fired cooking master!

Explore Industry Kitchens' full range of wood-fired pizza ovens and start your wood-fired journey today!

Frequently Asked Questions

How do you cook pizza in a wood-fired pizza oven?

To cook pizza in a wood-fired oven, first, ensure the oven reaches the desired temperature, typically between 370°C and 400°C. Slide the pizza onto the cooking floor using a pizza peel, rotating it every 20–30 seconds to ensure even cooking. The cook time is quick, usually around 90 seconds to 2 minutes, for a crispy, perfectly baked pizza.

How to start a fire in a wood-fired pizza oven?

Start a fire in your wood-burning oven by placing dry kindling and small pieces of wood in a crisscross pattern. Light the kindling and allow the flames to grow, gradually adding more wood to build a steady fire. Keep the fire small at first and let it reach the desired temperature before starting your wood-fired cooking.

How do I know when my pizza is done?

Your pizza is done when the crust is golden brown and crispy, and the cheese is bubbling. Use a temperature gauge to check if the oven is at the desired temperature, around 370°C to 400°C. If you’re unsure, check the base for a crispy texture to ensure it’s fully cooked.

Can I bake desserts in a wood-fired oven?

Absolutely! Wood-fired ovens are excellent for desserts. Use the residual heat after pizza-making (around 200-250°C) for fruit crisps, cobblers, cookies, and even cakes. The wood smoke adds a subtle complexity to sweet dishes.

What type of wood is best for a wood-fired pizza oven?

Hardwood, like oak, maple, or hickory, is best for wood-fired cooking as it burns slowly and evenly. These woods provide a steady heat, perfect for home pizza ovens and achieving the right temperature for making pizza. Avoid softwoods like pine, which burn too fast and can affect the taste of your pizza.

What should I do if my oven cools down too fast?

If your wood-fired oven cools down too quickly, add small pieces of dry wood to maintain the fire. Keep the embers glowing by pushing them to one side of the oven, which will help create more heat. This keeps the temperature steady and perfect for making pizza or other dishes.

Can I use a wood-fired oven in all weather conditions?

A wood-burning oven can be used in most weather conditions, but extreme rain or strong winds may affect the fire and temperature. If it's windy, try to block the wind from the oven’s opening to maintain a steady fire. Just make sure your oven is sheltered or covered for weather protection.

Can I cook other dishes in a wood-fired pizza oven?

Yes, you can cook a variety of dishes in a wood-fired oven, including roasted meats, vegetables, and even desserts. The steady heat from the embers remains ideal for slow cooking, allowing you to experiment with more than just making pizza. Roasting and baking create delicious, evenly cooked meals.

How do I clean my wood-fired oven after use?

After using your wood-burning oven, let it cool completely before cleaning. Sweep out the ashes and wipe down the oven floor to ensure no leftover food bits remain. If needed, clean the inside with a damp cloth to remove any grease or sauce, keeping it in good condition for the next use.

How do I maintain high heat during cooking?

To maintain high heat in your wood-fired oven, add small amounts of dry wood during cooking to keep the fire strong. Managing the embers is key; move them around to focus the heat where needed. Consistent wood feeding ensures you keep enough heat for making pizza or slow-cooking other dishes.



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