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Under 20% moisture — year round

Pizza Oven Wood
That Actually
Hits 450°C

Kiln dried ash and hardwood from our own Dorset tree work. Low resin, no soot, no taste on the crust — and dry enough to get a dome oven to Neapolitan temperature and hold it there while you cook.

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The Temperature Problem

Pizza Is A Heat Problem
Before It Is A Wood Problem

Every style of pizza is really a floor temperature with a dough attached. Hit the number and almost anything works. Miss it and nothing does.

Neapolitan450°C
60–90 seconds. Leopard-spotted, puffy cornicione. The hardest to hold.
Roman & Contemporary400°C
Two to three minutes. Crisper base, more forgiving of a wobbly fire.
New York350°C
Four to six minutes. Even bake, chewier crust, much easier to hit.
Roasting & Bread250°C
Once the fire dies back. Slow-roast joints, tray bakes, sourdough.

Stone floor temperatures, measured with an infrared thermometer. Air temperature in the dome runs higher — it is the floor that cooks the base.

Water does not care how good your dough is. Every kilo of moisture in a log has to be boiled off before that log gives you any useful heat at all, and it takes heat out of the oven to do it.

That is the whole argument for kiln dried in a pizza oven. Wood at 40% moisture will burn — it just spends the first part of its life turning your 450°C oven into a 350°C one, and coating the dome in soot while it does.

Under 20% Where our kiln dried sits. Dry enough to reach Neapolitan temperature from cold in about an hour, and to hold it while you feed the fire and cook.

The other half of it is resin. Softwood and pine spit, soot and leave a taste, which is fine on a bonfire and wrong six inches from your dinner. We do not stock softwood logs at all, so there is nothing on our list that will do it.

Match It To Your Oven

Four Ovens, Four Answers

The right wood for a brick dome is the wrong wood for a countertop Ooni, mostly because of size. Tell us what you cook on.

How Much To Buy

Plan The Whole Evening

Heat-up eats a surprising share of the wood. Set how long the fire is actually lit for and we’ll size the order — with a bag spare, because running out mid-cook is the one thing you cannot fix.

1Hours the fire is lit
3hours, including heat-up
2How many cooks like this a year
6sessions a year
Species

Two To Use, One To Avoid

Short list, because it is a short question. Everything we sell for pizza ovens is kiln dried hardwood from our own tree surgery work in Dorset.

Kiln Dried Ash for pizza ovens
Use this

Kiln Dried Ash

The one we would pick. Dense, low resin, burns clean and mild so it never fights the food. Splits by hand if your firebox is small, and lights from cold faster than any other hardwood we sell.

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Kiln Dried Mixed Hardwood for pizza ovens
Use this

Kiln Dried Mixed Hardwood

Ash, oak, beech, sycamore and birch, all under 20% moisture. Cheaper than single-species ash and burns just as hot — the only trade-off is that the mix varies slightly from bag to bag.

Order kiln dried mixed
Softwood, Pine & Anything Resinous for pizza ovens
Never for food

Softwood, Pine & Anything Resinous

Not for food. Resin means soot, soot means a black dome and a taste on the crust, and the spitting is a nuisance at head height. Fine on a bonfire, wrong in a pizza oven — which is why we do not stock softwood logs at all.

Firewood logs inside the kiln dryer
Where It Comes From

Our Own Wood, Our Own Kiln

Most of what gets sold as pizza oven wood is imported, bagged by someone else and marked up twice. Ours comes off tree surgery jobs in Dorset, gets processed in our yard and dried in our own kiln until it is under 20% moisture.

That is why we can tell you what species is in the bag and why the price for a net bag of ash is £15 rather than £25 in a garage forecourt.

Dried in our own kiln — not bought in and re-badged, so we know what went in and how long it sat.
Cut to 8–10 inches — the right size for a dome oven, and it splits down easily for smaller fireboxes.
Local hardwood — ash, oak, beech, sycamore and birch from tree work across Dorset.
Free delivery — across 23 postcodes, carried to where you want it, paid for on the day.
Pizza Oven Questions

Asked Before Ordering

What wood is best for a pizza oven?
Kiln dried hardwood, and ash if you want one answer. It is dense enough to hold 450°C, low in resin so it burns clean rather than sooty, and mild enough in flavour that it does not fight the food. Kiln dried ash and kiln dried mixed hardwood are both good; softwood, pine and anything unseasoned are not.
Can I use seasoned wood instead of kiln dried in a pizza oven?
You can, but it is harder work. Seasoned wood is air-dried and ready to burn, which is fine for a stove, but a pizza oven asks for a fast, fierce, clean fire and kiln dried under 20% moisture gets there quicker and holds it more steadily. If you are cooking Neapolitan at 450°C, use kiln dried. If you are roasting at 250°C, seasoned is perfectly good.
Will your logs fit my Ooni or Gozney?
Not as they come. Our logs are cut to 8–10 inches for stoves and dome ovens, and most countertop ovens want splits of 15–20cm or less. For those, buy kindling plus a net bag of kiln dried ash and split the logs down — ash splits cleanly by hand with very little effort. Do not order bulk for a countertop oven.
How much wood does a pizza night use?
For a dome oven, plan on roughly one net bag for a short two-hour cook and two for a longer evening, including the 45 to 60 minutes of heat-up. An open fire pit setup uses more — budget two to three. It is worth having a spare bag rather than running out at the point everyone is hungry.
Do I need to season the wood myself?
No. Everything we sell as kiln dried or seasoned is ready to burn the day it arrives. The one exception is our unseasoned firewood, which is deliberately fresh cut and needs 12 to 18 months — that is for people stocking up for future winters, and it is emphatically not for cooking.
Does the type of wood really change how the pizza tastes?
Less than the internet suggests, but it is not nothing. A clean hardwood fire adds a faint smokiness and that is all you want. What genuinely ruins food is the opposite: damp wood smouldering, or resinous softwood coating the dome in soot. Get the wood dry and clean and the flavour looks after itself.
Can I buy small quantities, or do I have to order bulk?
Net bags start at £15 for kiln dried ash and there is no minimum order. If you cook regularly, a barrow bag at £85 works out considerably cheaper per bag, and a ton bag cheaper again — but only buy that much if you have somewhere genuinely dry to keep it.
Do you deliver pizza oven wood across Dorset?
Yes, free across BH1–BH18, BH21–BH24, BH31 and SP6, which covers Bournemouth, Poole, Christchurch, Wimborne, Ferndown, Ringwood and Verwood. Outside that we still deliver and quote the run first. Net bags and barrow bags are carried to where you want them rather than left at the kerb.

Get the fire lit an hour before anyone is hungry.

Kiln dried ash in net bags from £15. Free delivery across Dorset, pay on the day.

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