Better PIZZAS start with
properly dried wood.
Title
There is nothing worse than a pizza oven that won't get hot. Wet or poorly seasoned logs smoulder, produce unnecessary smoke and never reach the temperature a good pizza needs, turning what should be an easy evening into frustration.
Our kiln-dried hardwood logs are dried below 20% moisture for fast, fierce heat that lights easily, climbs to temperature quickly and holds a clean, steady flame from the very first fire.
Most pizza oven problems come from using logs with excess moisture.
Typical seasoned firewood
Slower to reach temperature, so you're left waiting to cook
Excess moisture creates heavier smoke that can taint the flavour of your food
More of the fire's energy is wasted drying the logs instead of producing usable heat
Kiln-Dried Hardwood Below 20% Moisture
Climbs to temperature quickly so you can cook sooner
Burns cleaner with less smoke for better-tasting pizza
Produces steadier heat because less energy is wasted on moisture