Wood fired pizza oven fuel guide: best species, split sizes & where to buy in CT and NY

A wood fired pizza oven produces a crust that gas and electric cannot replicate. The radiant heat from the dome, the conductive heat stored in a coal-charged stone floor, and the trace aromatic compounds from hardwood combustion combine to create a result that takes 60 to 90 seconds and tastes nothing like anything cooked at 500F in a kitchen oven. Premier Firewood Company has supplied kiln-dried pizza wood to home cooks and restaurants across Connecticut and New York since 2012. This guide covers everything that determines whether that result is consistent: species, moisture content, split size, and fire management.

Why kiln-dried pizza wood outperforms seasoned wood

Moisture content is the single variable that separates a fast, clean, high-heat fire from a slow, smoky, inconsistent one. Seasoned firewood that has been air-dried outdoors for 6 to 12 months can still carry 20 to 25% moisture in the Northeast, where wet winters and humid summers slow the drying process significantly. At that moisture level, the fire burns water before it burns wood: energy that should heat the dome goes toward evaporation instead.

Premier’s kiln-dried pizza wood is processed in controlled kilns to 10 to 15% moisture content, confirmed by measurement rather than estimated by time. According to USDA Forest Products Laboratory data, properly dried hardwood delivers up to 35% more usable heat per cord than wood at 25% moisture. For a pizza oven that needs to reach 900F in under an hour and hold it across a full cook session, that gap is not theoretical.

Kiln-dried wood also lights faster, produces less smoke during startup, and responds immediately to fuel additions mid-session. Wet wood smolders before it combusts, which introduces moisture-laden smoke into the cooking chamber and delays temperature recovery between pizzas. All Premier pizza wood arrives at 10 to 15% moisture, stored indoors until delivery to protect that standard.

Best wood for pizza oven: species guide

Species determines two things: heat output and smoke character. For most pizza sessions, heat output is the priority. Smoke character becomes a variable when you are cooking for guests with specific flavors in mind or running a restaurant program where the wood is part of the brand.

Select a species to see its heat output, smoke character, and recommended pizza pairing:

Oak: the standard

Oak anchors every Premier pizza wood product. At 26 to 28 million BTU per cord, it produces sustained high heat, builds a dense coal bed that holds temperature between pizzas, and burns with neutral smoke that supports rather than competes with toppings. It is what the best Neapolitan pizzerias in the Northeast have standardized on, and it is the right default for any session, oven, or pizza style.

Read more: Best pizza oven wood: why oak and hardwoods make the perfect crust.

Cherry: the flavor wood

Cherry burns at 20 to 22 million BTU per cord with a mild, genuinely sweet smoke that pairs exceptionally well with light, fresh-ingredient pizzas. Prosciutto, fresh mozzarella, arugula, and simple tomato sauces all benefit from a faint cherry smoke note. For longer, high-volume sessions, cherry is best used as a 25% accent wood alongside an oak base rather than as the sole fuel. Premier’s cherry firewood is available in pizza-cut splits kiln-dried to the same standard as the mixed hardwood.

Blending for flavor

The most intentional approach is to establish the coal bed with pure oak, then introduce one or two cherry or apple splits during the cook to add aromatic character without sacrificing heat. A 75% oak and 25% cherry ratio delivers the flavor contribution most home cooks want without compromising temperature stability. Apple at 30% alongside oak produces a more pronounced sweet smoke suited to white pizzas, ricotta bases, and fig toppings.

Read more: Wood for pizza oven: the complete species guide to heat, smoke, and flavor.

Split size by oven model: how to order the right wood

Split size is the variable most first-time buyers get wrong. A 16-inch regular split will not fit the fuel tray of an Ooni Karu or Gozney Roccbox. A box of mini splits in a large masonry hearth burns through before the stone reaches temperature. The right split size is determined by your oven’s internal floor diameter.

Select a product to see its dimensions, recommended ovens, and approximate capacity:

For mid-size ovens in the 13-to-20-inch range, including the Gozney Dome, Ooni Karu 16, and Ooni Pro 16, mini pizza splits are the correct default. Some users running extended sessions in these ovens prefer to supplement with slightly larger pieces, but mini splits provide the right balance of ignition speed and burn time for sessions of up to 20 pizzas.

Read the full sizing guide: Pizza wood sizing guide: mini splits vs. regular splits.

How to build and manage a wood fired pizza oven: fuel tips

Preheat sequence

Place 2 to 3 fatwood fire starters at the center of the oven floor or in the fuel tray. Stack 4 to 6 mini splits—or 3 to 4 regular splits for large ovens—loosely over the fatwood, leaving airspace between each piece. Light the fatwood, leave the door or vent open, and let the fire establish for 5 minutes before adding more wood. Kiln-dried wood at 10 to 15% moisture ignites immediately without a smoldering phase or heavy white smoke.

Keep the fire central during preheating to charge the dome and floor simultaneously. Portable ovens take approximately 20 to 30 minutes to reach 750 to 900F with kiln-dried mini splits. Full-size built-in ovens generally require 45 to 60 minutes from cold. The visual indicator that the oven is ready is the dome interior turning from black to white, which means the refractory material has reached saturation temperature.

Cooking and heat management

Move the coal bed to the rear or one side before the first pizza goes in. Sweep loose ash from the cooking zone with a long-handled brush. Add one small split every 10 to 15 minutes to maintain temperature.

Do not add large amounts of wood at once. A sudden fuel load temporarily drops the temperature and produces a smoke surge during ignition. Small, frequent additions of kiln-dried wood keep the oven stable and smoke minimal.

At 850 to 900F, a Neapolitan-style pizza cooks in 60 to 90 seconds. Rotate the pizza 180 degrees halfway through using a turning peel. The side closest to the fire cooks faster, so use the rotation to even out the char across the cornicione.

Read the full technique guide: How to use a wood pizza oven: temperatures, timing, and fuel tips.

Wood fired pizza oven vs. gas: which produces the better crust?

Gas ovens heat the dome first, with the floor lagging because there is no coal base transferring heat directly into the stone. At the same thermostat reading, a wood-fired floor is hotter and more evenly charged than a gas floor, which matters for Neapolitan-style cooking where crust conduction is part of the result.

Wood also introduces volatile aromatic compounds from hardwood combustion that gas cannot replicate. For the full breakdown, read wood fired pizza oven vs. gas: what the difference in heat actually does to your pizza.

Premier pizza wood: products, ordering, and delivery

Products

All Premier pizza wood is kiln-dried to 10 to 15% moisture content from Northeast hardwoods harvested from sustainably managed forests. Every delivery is stored indoors from kiln to truck, preventing outdoor exposure from reintroducing moisture before the wood reaches you.

Mini Pizza Splits: 6 × 1–1.5 inches in diameter. Made for Ooni, Gozney, Solo Stove, and portable ovens with floor diameters under 20 inches. Each box covers approximately 15 to 20 pizzas.

Regular Pizza Splits: 16 × 2–3 inches in diameter. Made for large built-in hearths and commercial masonry ovens. Each box covers approximately 25 to 30 pizzas. This is the same product supplied to restaurant accounts across the Northeast.

Cherry Firewood: Pizza-cut splits made from kiln-dried cherry. Suitable for flavor-blending sessions and gourmet pizzas where a sweet smoke note is intentional.

Cooking Wood Logs: Mixed hardwood cooking logs for grills, open hearths, and multi-use cooking setups. They can also be used as accent fuel during pizza sessions.

Fire Starters: Resin-saturated fatwood heartwood that lights from a single match and ignites splits without chemical accelerants.

Nationwide shipping

Premier ships kiln-dried pizza wood to all 50 states through its nationwide kiln-to-hearth shipping program. Orders ship in sealed, moisture-protected packaging. The same moisture standard applies to every shipment regardless of destination.

Local delivery: Fairfield County, CT and Westchester County, NY

For home cooks and restaurants in Connecticut and New York, Premier delivers kiln-dried pizza wood directly to your door with white-glove service, including transport, placement, and cleanup. Same-season delivery is available for most Fairfield County addresses.

Connecticut delivery towns: Wilton, Norwalk, Stamford, Greenwich, Darien, New Canaan, Westport, Weston, Ridgefield, and Fairfield.

New York delivery areas: Scarsdale, Rye, Larchmont, Mamaroneck, Chappaqua, Bronxville, Bedford, Pound Ridge, and New York City.

Restaurant and volume accounts: Premier supplies wood-fired restaurant programs throughout the Northeast. For recurring delivery schedules, volume pricing, and bulk orders, get in touch with the team.

Frequently asked questions

What is the best wood for a wood fired pizza oven?

Kiln-dried oak is the best all-around choice. It burns at 26 to 28 million BTU per cord, builds a dense coal bed that holds temperature across a full session, and produces neutral smoke that does not compete with pizza toppings. For flavor-forward sessions, cherry at 25% alongside an oak base adds a mild, sweet smoke that pairs well with light toppings. The single most important variable across all species is moisture content: wood at 10 to 15% moisture dramatically outperforms wood at 20 to 25%.

What size pizza wood do I need for my oven?

Use 6-inch mini pizza splits for portable and countertop ovens with floor diameters under 20 inches, including the Ooni Karu 12 and 16, Gozney Roccbox and Dome, Solo Stove Pi, and Bertello. Use 16-inch regular pizza splits for large built-in hearths, Forno Bravo and Mara Forni residential units, and commercial masonry ovens with floor diameters above 20 inches. When in doubt, measure the internal cooking surface rather than the external oven dimensions.

How long does it take to heat a wood fired pizza oven?

With kiln-dried hardwood, a portable oven reaches 750 to 900F in 20 to 30 minutes. A full-size built-in brick or stone oven takes 45 to 60 minutes from cold. High-moisture or seasoned wood adds 20 to 40 minutes to both timelines because the fire spends energy evaporating water before reaching peak combustion. The dome turning from black to white is the visual signal that the oven is fully preheated and ready for the first pizza.

Can I use regular firewood in a pizza oven?

In a large built-in oven, kiln-dried hardwood cut to standard 16-to-18-inch lengths works provided the moisture content is below 20%. The problem for most home users is size: standard splits do not fit portable ovens. Even in large ovens, air-dried wood with uncertain moisture content produces slower preheating, more smoke, and less temperature stability than purpose-cut, kiln-dried pizza splits. If using regular firewood, verify that it is hardwood and measure its moisture content before firing.

Does Premier deliver pizza wood to New York City?

Yes. Premier delivers kiln-dried pizza wood to New York City and Westchester County towns including Scarsdale, Rye, Larchmont, Mamaroneck, Chappaqua, Bronxville, Bedford, and Pound Ridge. Nationwide shipping is available for customers outside the direct delivery area. Contact the team for New York City restaurant delivery schedules and volume pricing.

Order pizza wood from Premier Firewood Company

Premier Firewood Company has supplied kiln-dried pizza wood to home cooks and restaurants across Connecticut and New York since 2012. Every product is harvested from Northeast forests, kiln-dried to 10 to 15% moisture, stored indoors, and delivered to your door. The same wood that fires the best pizzerias in the region is available for your backyard oven, countertop Ooni, or restaurant wood-fired program.

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