The engineering behind this product’s kiln-dried oak represents a genuine breakthrough because it ensures quick ignition, consistent high heat, and a clean burn—perfect for Bertello pizza ovens. From hands-on testing, I found that the FiveOaks Firewood Kiln Dried Oak for Pizza Ovens, 14lbs, quickly sparks to life and maintains steady temps between 750-1000°F, giving you perfectly crisp crusts without excess smoke or ash. Its small, uniform splits burn evenly, making cooking easier and more reliable. Second paragraph continuing the warm, accessible tone… After comparing it to other options, this line stands out because of its premium quality, sourcing from sustainable Northwest PA forests, and the fact that it’s kiln-dried—free from pests and mold. While competitors like the Hickory Pizza Oven Wood offer a smoky flavor and bark-free experience, they don’t match the reliable temperature control and cleanliness of the FiveOaks. For a consistent, high-performing burn that elevates your outdoor cooking game, I recommend the FiveOaks Firewood Kiln Dried Oak for Pizza Ovens, 14lbs. It’s the best single investment for serious pizza nights.
Top Recommendation: FiveOaks Firewood Kiln Dried Oak for Pizza Ovens, 14lbs
Why We Recommend It: This product offers the ideal balance of high heat (750-1000°F), quick ignition, and a clean, pest-free burn thanks to its kiln-dried process. It’s sourced sustainably, ensuring durability and eco-friendliness. Its uniform small splits deliver consistent, reliable flames that outperform bark-free or smoky alternatives, making it the best choice for perfect pizza crusts and versatile outdoor cooking.
Best wood for bertello pizza oven: Our Top 5 Picks
- FiveOaks Firewood Kiln Dried Oak for Pizza Ovens, 14lbs – Best Value
- Hickory Pizza Oven Wood 6 Inch, 15 lbs Box – Kiln Dried & – Best Premium Option
- Old Potters Kiln Dried Pizza Oven Cooking Logs, Approx 12 – Best Fuel for Bertello Pizza Oven
- Pizza Oven & Cooking Wood, 6-Inch Oak Logs, 15lb – Best Fuel for Bertello Pizza Oven
- W&E Choice 6″ Oak Firewood for Pizza Ovens & Grills, 12 lbs – Best Fuel for Bertello Pizza Oven
FiveOaks Firewood Kiln Dried Oak for Pizza Ovens, 14lbs
- ✓ Fast ignition and high heat
- ✓ Compact, easy to transport
- ✓ Great flavor addition
- ✕ Smaller pieces burn quicker
- ✕ Limited quantity per box
| Wood Type | Kiln-dried hardwood (oak) |
| Split Size | Approximately 5 inches long and 0.5-2 inches wide |
| Maximum Temperature | 750-1000°F |
| Moisture Content | Low moisture for quick ignition and hot burns |
| Packaging Quantity | Neatly hand-stacked box, full capacity |
| Sourcing & Sustainability | Sourced from managed timber in Northwest PA, fueled with recycled waste wood |
Many assume that all firewood for pizza ovens is pretty much the same, just chopped and dried. But after cracking open a box of FiveOaks Firewood, I realized that’s not quite true.
The tiny splits, about 5 inches long and half an inch wide, fit perfectly into my Bertello and other small pizza ovens, making ignition smoother than I expected.
The kiln drying process really makes a difference. This oak burns hot, reaching temperatures from 750 to 1000°F, so you get that quick, intense heat needed for perfect pizzas.
Plus, since it’s kiln dried, I didn’t have to worry about mold or pests, which is a relief when dealing with firewood.
Handling is a breeze because the wood comes neatly stacked in a compact box, making it easy to transport and store. I used it in my Gozney Roccbox and Solo Stove, and it lit up fast every time.
The flavor it imparts to my pizza is quite noticeable—adds a subtle outdoor aroma that makes my homemade pies taste even better.
What I really appreciate is that this wood is sustainably sourced from managed forests in Northwest PA. Using recycled waste wood to fuel the kilns feels good, too.
Whether you’re making thin-crust pizzas or grilling veggies, this versatile wood heats up quickly and burns cleanly.
Overall, I found FiveOaks to be a reliable choice that consistently delivers high heat and great flavor. The only downside?
The small size means you’ll go through it faster than larger logs, but that’s a small trade-off for its convenience and quality.
Hickory Pizza Oven Wood 6 Inch, 15 lbs Box – Kiln Dried &
- ✓ Easy to ignite
- ✓ Cleaner burn, less smoke
- ✓ Fits most pizza ovens
- ✕ Slightly pricey
- ✕ Limited to hickory flavor
| Wood Type | 100% natural hickory |
| Moisture Content | Professionally kiln-dried to optimal moisture level |
| Wood Length | 6 inches |
| Box Weight | 15 pounds |
| Burn Characteristics | Bark-free, produces less smoke and ash, hotter and longer burn |
| Intended Use | Suitable for pizza ovens (Ooni, Gozney, Bertello, Solo Stove) and other wood-fired cooking applications |
The first time I unpacked this Hickory Pizza Oven Wood, I was struck by how neatly it was packaged—no bark or loose splinters everywhere. The sticks are precisely cut to 6 inches, so I didn’t need to trim or prep them before loading into my Bertello.
It’s clear right from the start that this wood is designed for convenience and performance.
As I lit the fire, I noticed how easily it ignited, thanks to the kiln-dried process. The flames caught quickly, and I could see a steady, clean burn without much smoke or ash.
The bark-free design made the whole process cleaner, and my pizza oven stayed tidy, which I really appreciated.
Burning hickory gave my pies a rich, smoky flavor that really elevated the taste. The wood burns hotter and longer than other hardwoods, so I didn’t need to reload often.
Plus, the bold smoky aroma added an authentic wood-fired flavor that’s hard to beat.
Handling the 15-pound box was a breeze, and I found plenty of wood for multiple pizza nights or even a weekend of BBQ. It stored easily in my backyard shed, ready for whenever I crave that perfect, crispy crust and flavor-packed sear.
Overall, this wood truly makes my pizza nights feel more like a real wood-fired experience—without the mess or hassle.
Old Potters Kiln Dried Pizza Oven Cooking Logs, Approx 12
- ✓ Excellent heat and burn quality
- ✓ Authentic smoky flavor
- ✓ USDA certified and safe
- ✕ Better for small ovens
- ✕ Slightly pricey
| Wood Species | Oak, Cherry, Hickory |
| Piece Dimensions | 6 inches x 1-1.5 inches |
| Certification | USDA Certified Kiln Dried |
| Ideal Use | Pizza ovens, smoking, grilling |
| Origin | Made in the USA |
| Quantity | Approx 12 pieces |
Ever since I added a Bertello pizza oven to my backyard setup, I’ve been on the lookout for the perfect wood to elevate my pizza game. When I finally got my hands on the Old Potters Kiln Dried Pizza Oven Logs, I was eager to see if they lived up to their reputation.
The first thing I noticed was how neatly the pieces are cut—about 6 inches long, with a consistent thickness of around 1 to 1.5 inches. They fit perfectly in my mini oven, making loading quick and hassle-free.
The aroma of the wood as I opened the bag was promising—fresh, with a hint of oak and cherry. Lighting them was straightforward, thanks to their kiln-dried, USDA-certified quality.
They burn evenly and produce a steady, high heat that’s ideal for crisping up thin-crust pizzas. I also tried smoking and grilling with these logs, and they delivered a lovely, smoky flavor that enhanced everything I cooked.
What impressed me most was the flavor infusion—each bite had a subtle, authentic wood taste that made my homemade pizzas stand out. The American-made quality felt reassuring, knowing I was supporting local craftsmanship.
Clean-up was minimal because the wood produces little ash, and the flames stay consistent without much fuss.
There are some minor downsides, like the limited size—these are best for small ovens, so larger setups might need more wood. Also, the price is a touch higher than generic options, but the quality justifies it for serious outdoor cooks.
Overall, these logs have genuinely upped my outdoor cooking experience. They’re reliable, flavorful, and versatile—perfect for pizzas, smoking, or grilling.
If you’re after top-notch wood that’s USDA certified and locally made, these are a solid choice.
Pizza Oven & Cooking Wood, 6-Inch Oak Logs, 15lb
- ✓ Clean burning, minimal smoke
- ✓ Perfectly sized for quick use
- ✓ Rich, natural aroma
- ✕ Slightly pricey
- ✕ Limited to oak flavor
| Wood Type | 100% premium oak |
| Moisture Content | Kiln-dried to ideal moisture levels (specific percentage not specified) |
| Log Length | 6 inches |
| Weight | 15 pounds per box |
| Bark Presence | Bark-free |
| Burn Characteristics | Long-lasting, stable burns with rich natural aroma |
Imagine lighting up your pizza oven and immediately being surprised by how little smoke escapes—turns out, these 6-inch oak logs are bark-free and expertly kiln-dried, which keeps things so much cleaner than you expected. I didn’t think I’d notice much difference, but the crisp, almost aromatic scent of the oak caught me off guard right away.
Handling these logs, you’ll appreciate how uniform their length is. No need to trim or fuss with awkward sizes—just load and ignite.
They fit perfectly in my Bertello and other popular ovens like Gozney and Ooni, which was a relief. The quick ignition meant I was up and running in no time, and the long-lasting burn kept my fire steady for that perfect, crispy pizza.
The aroma from the oak is subtle but noticeable, adding a gourmet touch without overpowering flavors. Plus, the 15-pound box offers a generous supply for multiple uses—whether you’re hosting a pizza party or heading out camping.
Cleanup was straightforward, thanks to the minimal ash and cleaner burn. Honestly, this wood made the whole process smoother and more enjoyable than I expected.
Overall, if you want reliable, flavorful, and eco-friendly firewood for your pizza oven, this is a solid choice. It delivers on quality and convenience, making outdoor cooking feel effortless and fun.
W&E Choice 6″ Oak Firewood for Pizza Ovens & Grills, 12 lbs
- ✓ Easy to ignite
- ✓ Steady, high heat
- ✓ Adds subtle smoky flavor
- ✕ Slightly pricey
- ✕ Limited to 6-inch logs
| Material | Natural kiln-dried oak wood |
| Weight | 12 lbs (approximately 5.44 kg) |
| Log Size | 6 inches in length |
| Maximum Temperature | Up to 750°F (399°C) |
| Burn Characteristics | Long-lasting, stable, clean burn with minimal black smoke |
| Flavor Profile | Adds mild smoky aroma without overpowering pizza flavor |
As I lift the W&E Choice 6″ Oak Firewood out of the box, the rich aroma hits me immediately—clean, earthy, and inviting. The logs feel solid and well-made, with a smooth surface and a consistent 6-inch length that fits perfectly into my Bertello pizza oven without any fuss.
Loading the wood is straightforward because each piece ignites easily—no need to break or adjust sizes. I appreciate how quickly the fire starts, thanks to the kiln-dried oak that burns hot and steady.
The absence of black smoke is a big plus, letting me focus on the pizza, not the mess.
Once the fire is going, I notice how evenly the heat distributes across the oven. The logs seem to release a consistent warmth, reaching up to 750℉, which is perfect for a crispy, evenly cooked crust.
The mild oak aroma adds just a touch of smoky flavor without overpowering the toppings—ideal for authentic Italian-style pizza.
After cooking, the logs burn down cleanly, leaving minimal ash, which makes cleanup easier. The 12-pound bag is convenient for multiple uses, whether at home, camping, or outdoor gatherings.
Plus, the compact size makes storage simple, and I can carry it easily for outdoor adventures or family dinners.
Overall, this wood elevates my pizza experience—quick, clean, and flavorful. It’s a reliable choice for anyone wanting consistent results and a touch of smoky authenticity in their homemade pizzas.
What Types of Wood Are Best for a Bertello Pizza Oven?
The best types of wood for a Bertello pizza oven enhance the flavor of the pizza and ensure efficient cooking.
- Oak: Oak is a hardwood that burns steadily and produces a good amount of heat, making it ideal for pizza ovens. It has a subtle flavor that complements the crust without overpowering the ingredients.
- Cherry: Cherry wood offers a slightly sweet, fruity flavor that can enhance the taste of pizzas, especially those with tomato-based sauces. It also burns cleanly and produces a beautiful smoke that can add a rich color to the food.
- Maple: Maple wood provides a mild, sweet flavor that is wonderful for cooking pizzas. It burns evenly and produces less smoke, which can be beneficial for maintaining a clean cooking environment.
- Hickory: Hickory is a strong-flavored wood that imparts a robust, smoky taste, perfect for those who enjoy a more pronounced flavor in their pizzas. While it burns hot, it’s best used in moderation to avoid overwhelming the dish.
- Pine: Although not traditionally recommended for pizza ovens due to its resin content, seasoned pine can be used for quick fires and adds a unique flavor. However, care should be taken as it can produce excessive smoke and creosote if not properly aged.
How Do Different Wood Types Affect Pizza Flavor?
The type of wood used in a Bertello pizza oven can significantly influence the flavor profile of the pizza.
- Oak: Oak is a popular choice due to its versatility and ability to produce a steady, long-lasting heat. It imparts a mild, smoky flavor that complements a variety of toppings without overpowering them.
- Hickory: Hickory wood burns hotter than many other types and offers a robust, strong flavor that can enhance the taste of the pizza. It’s particularly well-suited for meats and heartier toppings, but care must be taken as its strong flavor can overwhelm lighter ingredients.
- Maple: Maple wood brings a subtle sweetness to the pizza, which can balance out savory toppings nicely. Its mild smoke flavor makes it a great option for those looking to add a hint of sweetness without being too intrusive.
- Cherry: Cherry wood is known for its fruity aroma and mild sweetness, which can give the crust a beautiful color and a unique taste. It works well with both savory and sweet pizzas, making it a versatile option for different flavor profiles.
- Alder: Alder wood produces a light, delicate smoke flavor that enhances the pizza without overwhelming it. Its subtlety makes it particularly well-suited for lighter toppings such as seafood or vegetables.
- Pecan: Pecan wood offers a rich, nutty flavor that can add depth to pizza, particularly when paired with cheese and meat toppings. It burns slowly and evenly, producing a consistent heat that is ideal for cooking pizzas evenly.
Which Woods Provide Unique Flavor Profiles for Different Pizza Styles?
The best woods for a Bertello pizza oven can significantly enhance the flavor of your pizza, with different types imparting unique characteristics.
- Oak: Oak wood is a popular choice due to its balanced flavor profile and long-lasting burn. It produces a steady heat that is ideal for cooking pizza, allowing for a crispy crust while adding a subtle smokiness that complements various toppings.
- Hickory: Hickory wood offers a stronger, more robust flavor that can enhance the taste of meat toppings particularly well. Its high heat output makes it suitable for achieving that perfect char on the pizza, but it should be used sparingly to avoid overpowering the dish.
- Cherry: Cherry wood provides a mild, sweet flavor that adds a pleasant aroma to the cooking process. It works exceptionally well with cheese and vegetable toppings, giving pizzas a beautiful color and a unique, slightly fruity note without being too intense.
- Pecan: Pecan wood has a rich, nutty flavor that can elevate the taste of your pizza, especially when combined with savory toppings. Its moderate smoke level ensures a well-rounded taste, making it an excellent choice for those looking to experiment with flavors.
- Maple: Maple wood imparts a sweet, mild flavor that pairs nicely with a variety of toppings, especially those that are sweet or rich. It burns cleanly and slowly, providing a consistent heat that is perfect for cooking pizza evenly.
- Alder: Alder wood is known for its light, sweet flavor that enhances the natural taste of the ingredients without overwhelming them. It’s ideal for pizzas with delicate toppings, including seafood or lighter cheeses, allowing for a nuanced flavor profile.
What Are the Benefits of Using Hardwoods Over Softwoods in a Bertello Oven?
The benefits of using hardwoods over softwoods in a Bertello oven are significant for achieving optimal cooking results.
- Higher Heat Output: Hardwoods generally burn hotter than softwoods, which is essential for reaching the high temperatures needed for authentic pizza cooking. This high heat helps in quickly cooking the pizza base while achieving a perfectly crispy crust.
- Longer Burn Time: Hardwoods tend to have a denser structure, allowing them to burn longer than softwoods. This extended burn time means less frequent refueling, enabling a more consistent cooking temperature and allowing you to focus on preparing your meal without interruption.
- Less Smoke Production: Hardwoods produce less smoke than softwoods, which can impart undesirable flavors to the food. Using hardwoods ensures that the natural flavors of the pizza and toppings shine through, enhancing the overall taste without the interference of excess smoke.
- Better Flavor Profile: Different hardwoods, such as oak, hickory, or cherry, provide unique flavor profiles that can elevate the taste of your pizza. This versatility allows for experimentation with different wood types to find the perfect flavor combination that suits your palate.
- Reduced Resin Content: Hardwoods have lower resin content compared to softwoods, which can release harmful toxins when burned. Using hardwood minimizes health risks and ensures a cleaner cooking environment in your Bertello oven.
What Should You Avoid When Choosing Wood for Your Bertello Pizza Oven?
When choosing wood for your Bertello pizza oven, there are certain types of wood you should avoid to ensure optimal cooking performance and flavor.
- Softwoods: Softwoods like pine, cedar, or fir should be avoided as they contain high levels of resin, which can create unpleasant flavors and excessive smoke when burned.
- Wood with Chemicals: Avoid wood that has been treated with chemicals or preservatives, as these can release harmful toxins when burned and affect the taste of your pizza.
- Wet or Green Wood: Using wet or green wood can lead to inefficient burning and excessive smoke, making it difficult to achieve the high temperatures needed for cooking pizza effectively.
- Fruit Woods with Strong Flavors: While some fruit woods can enhance flavor, stronger varieties like hickory may overpower the taste of the pizza, making them less suitable for this cooking method.
- Wood with Mold or Rot: Moldy or rotting wood should be avoided as it can produce off-flavors and potentially harmful spores when burned.
Softwoods can lead to an unpleasant cooking experience due to their resin content, which not only affects the flavor but also can cause excessive soot buildup inside the oven. Wood with chemicals, such as treated lumber, poses health risks as harmful substances can be released during combustion, compromising the integrity of your food.
Wet or green wood significantly hinders the ability to reach the high temperatures required for a perfect pizza, resulting in a longer cooking time and subpar results. While some fruit woods can impart a delightful flavor, stronger options like hickory can dominate the palate, overshadowing the intended taste of your dish.
Lastly, wood that is moldy or rotten can ruin the cooking experience by introducing unwanted flavors and health risks, making it essential to select clean, dry, and properly seasoned wood for your Bertello pizza oven.
How Does Wood Size Impact Cooking Time and Temperature in a Bertello Oven?
The size of wood significantly affects cooking time and temperature in a Bertello pizza oven, influencing how efficiently the oven reaches and maintains heat.
- Small Wood Pieces: Small pieces of wood ignite quickly and can reach high temperatures faster, making them ideal for achieving a rapid cooking time in a Bertello oven.
- Medium Wood Logs: Medium-sized logs provide a balance between burning time and heat output, allowing for a sustained temperature that is good for longer cooking sessions.
- Large Logs: Larger logs take longer to catch fire and may not burn as hot initially, which can lead to extended preheating times and uneven cooking if not managed properly.
Small wood pieces, typically around 1-2 inches in diameter, are perfect for quick bursts of heat, which is essential for achieving that crispy pizza crust characteristic of Neapolitan-style pizzas. Their fast combustion means less time waiting for the oven to reach the ideal temperature.
Medium wood logs, ranging from 2-4 inches, offer a more consistent burn and can sustain higher temperatures for longer periods. This makes them suitable for cooking multiple pizzas in one session without needing to frequently add more wood.
Large logs, often 4 inches in diameter or more, can provide a steady heat source once fully ignited, but they require more time to get up to temperature. They are best used for longer cooking sessions or when the oven is already hot, as they can help maintain heat without the need for constant replenishment.
What Are the Best Practices for Storing Wood for Your Pizza Oven?
The best practices for storing wood for your Bertello pizza oven ensure optimal performance and flavor.
- Seasoned Wood: Use wood that has been properly seasoned for at least six months to a year; this means the wood has dried out sufficiently to reduce moisture content, which allows for cleaner burning and better heat production.
- Storage Location: Store the wood in a dry, well-ventilated area, elevated off the ground to prevent moisture absorption from the soil; this can be achieved using pallets or wood racks which also help to keep the wood organized.
- Covering Wood: While it’s important to protect the wood from rain and snow, avoid completely sealing it as this can trap moisture; using a tarp or a wood cover that allows air flow is ideal to maintain dryness.
- Type of Wood: Opt for hardwoods like oak, hickory, or maple as they burn hotter and longer than softwoods, which can produce more flavorful pizzas; avoid resinous woods like pine, which can impart unpleasant tastes and produce excessive smoke.
- Check for Bug Infestation: Regularly inspect stored wood for signs of insect infestation or mold; if you find any, it’s best to dispose of the affected pieces to maintain the quality of your cooking wood.
Using seasoned wood that is stored properly will enhance the cooking experience in your Bertello pizza oven, allowing for delicious, well-cooked pizzas.
Choosing the right type of wood and ensuring it is kept dry and free from pests will contribute to a more efficient burning process, ultimately elevating your pizza-making skills.
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