WHICH WOOD TO SELECT FOR YOUR WOOD FIRED PIZZA OVEN
What goes with long sunny afternoons and light, warm evenings? What goes with staying outside a little longer to spot the Elon Musk satellite train? What goes with wanting to sit outside to soak up the birdsong and early summer fragrances of blossom? What goes with a welcome break after a mornings gardening? Answer to all of these, of course, is PIZZA!
What better than a freshly baked pizza eaten in the garden to make every day a special celebration. Great for parties, when the family descend, and just perfect for days when you just want to relax in your own company. In these moments a freshly baked Pizza takes centre stage.
Pizza ovens are becoming increasingly popular, and we can all understand why. There are increasingly great ovens available that can heat to the ideal temperature of 450° quickly. It’s at this temperature you get the crisp base and bubbly mozzarella but rain the moisture.
Contemporary pizza oven are generally gas or wood-fired. The wood-fired pizza ovens give that truly authentic woody flavour. Wood-fired ovens need not be any extra effort when pre-seasoned wood is sourced in the correct quantities. Pre-seasoned and kiln-dried wood will get up to temperature quickly and deliver the superior finished wood-smoked pizza. My mouth is watering as I type. So which woods should you be buying to get the best effect from your pizza oven?
SEASONED HARDWOOD LOGS
Seasoned woods have been drying naturally for more than two years. Sheltered from the elements they naturally dry reducing the moisture content to give you a more effective burning wood and better for the environment than green wood that has not been seasoned. The hardwoods, oak, ash, beech birch and maple give the best heating effect and you should select these over softwood for heat and a clean burn.
KILN DRIED HARDWOOD LOGS
Again the hardwoods give the most effective burn, so go for the oaks, beeches, birch, ash and maple. Kiln-dried wood has been dried in a kiln and the moisture is reduced to 18% or less. This process makes the wood extremely efficient and is the most clean-burning. It generally costs a little more than seasoned, but this is for a good reason as it reaches high temperatures so quickly giving you that sizzling pizza that little bit quicker.