How to Use a Wood-Fired Pizza Oven
There’s something magical about cooking with fire — the glow, the aroma, the crisp char on a freshly made pizza. A wood-fired oven isn’t just an appliance; it’s an experience. Whether you're hosting a backyard pizza night or roasting seasonal vegetables, your oven becomes the center of it all.
At WWOO, we see a variety of pizza ovens installed in our kitchens — most commonly Ooni, Gozney, Alfa Forni, Sole Gourmet, and Forno Piombo. They all share the same fire-fueled spirit, but using them can vary slightly. Here’s your go-to guide for getting started, building the perfect fire, and making the most of your wood-fired oven.
Step 1: Know Your Oven's Fuel System
Most wood-fired pizza ovens fall into two types:
Wood-only ovens like Forno Piombo or Sole Gourmet that are built for traditional fire management.
Multi-fuel or portable ovens like Ooni and some Gozney models, which can use wood, gas, or pellets.
Tip: Know what fuel your oven supports and stick to quality hardwoods like oak, maple, or fruitwoods. Avoid softwoods like pine — they burn too fast and add unwanted flavor.
Step 2: Build Your Fire Right
The key to great pizza? A blazing-hot oven. Most wood-fired ovens need to reach around 750–900°F to give you that perfect leopard-spotted crust in under 2 minutes.
Here’s how to get there:
Start small with kindling and fire starters (no lighter fluid, please).
Gradually add hardwood logs as the fire grows.
Push the fire to the back or side of the oven once it’s established, creating a flame arc over the dome.
Preheat your oven for 30–60 minutes. This ensures the oven floor and walls are heat-saturated.
Ooni/Gozney note: Smaller or portable models heat up faster — often in just 20–30 minutes — but need more active temperature management between pizzas.
Step 3: Prep Like a Pro
Use semolina flour or 00 flour on your peel to prevent sticking.
Keep toppings light and simple — the high heat cooks fast, and overloaded pies can burn or get soggy.
Stretch your dough evenly and don’t let it sit too long once topped (timing is everything in a 900°F oven!).
Step 4: Launch, Rotate, Repeat
Slide the pizza in with a quick flick of the wrist.
Watch it closely — the crust can char in under 90 seconds.
Use a turning peel to rotate the pizza every 20–30 seconds for even cooking.
Pro tip: The learning curve is real. Your first pizza might be a little misshapen or over-charred. Embrace it — half the fun is mastering the art.
Step 5: Go Beyond Pizza
Yes, pizza’s the star, but your wood-fired oven can do so much more:
Roast vegetables with a smoky edge.
Cook cast iron skillet meals like baked ziti or seared lamb chops.
Bake rustic bread with amazing crust.
Forno Piombo and Alfa Forni owners: These larger, built-in ovens retain heat exceptionally well — perfect for multi-course cooking or slow-roasting even after the flames die down.
Troubleshooting Common Issues
No matter what brand you’re using — whether it’s a sleek portable Ooni, a sculptural Forno Piombo, or a dual-fuel Gozney — the essence is the same: fire, craft, and a whole lot of fun. Every oven has its personality, and learning yours is part of the joy.
Ready to add a wood-fired oven to your WWOO kitchen? We’d love to help you pick the right fit and show you how to get the most out of it.
