When choosing logs for your pizza oven, the priority should be the moisture content and wood species followed by the size of your logs – thinly cut logs are essential.
Pizza ovens require logs that are low in moisture content to eliminate smoke generated by the fire – no-one wants pizza that tastes like it’s been sat on a bed of ash!
This makes kiln dried logs the best option when buying logs for cooking, providing the moisture content is less than 20%.
Thinly cut logs like our specialized pizza oven logs will ensure you can create small, easy to light fires that reach your ovens desired temperature quickly, giving your pizzas that crisp and tasty wood-fired base.
Warning: Using logs that are too thick or high in moisture will lead to incomplete combustion and you will struggle to achieve or sustain the cooking temperatures required.
Unlike compressed waste sawdust products such as briquettes that may contain chemicals and binders, real logs don’t generate excess dust or ash that can land on and ruin the taste of your pizza.
The species of wood determines how long the logs burn for – only use hardwoods such as birch, ash and oak to avoid fluctuations in cooking temperature.
The art of cooking delicious wood-fired pizza with professional results and becoming a master “Pizzaiolo” is effortless when using the correct type of wood and size of logs.
Our thinly cut mixed hardwood logs are perfect for using with pizza ovens – we deliver our nets of wood for pizza ovens nationwide to residential customers and supply wood fired pizza restaurants all year round.
Follow the link or thumbnail below to view our specialized pizza oven logs in easy to handle nets:
- Product: Pizza Oven Logs In Nets
Please contact us if you have any other questions about our logs or using them to cook with.