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Oak is a top choice for authentically flavored pizza and beech a great alternative, but you could choose wood that imparts a taste that’s not traditional, but that you may enjoy.
Your most suitable option will depend on where you live and the type of pellets available,’ Luke says. ‘When it comes to the burning qualities of hardwood and softwood there’s little to no difference between them. I am quite short, but manage to carry it short distances fairly easily. It weighs 13 kilograms which is not too heavy, but because of the size I can't see myself carrying it anywhere other than to and from the car. Which really should be all you need. What type of wood you choose for your pizza oven is likely to be dictated by the type of oven you own. Smaller portable models, for example, will use wood pellets rather than the kiln-dried logs you will need for larger built-in ovens. The main things to look out for are the following: in the US especially, softwood pellets generally have binding agents and additives added to them to improve performance and longevity during travel. As such, they’re not recommended for cooking. That’s why in the US we recommend using hardwood pellets as they’re more readily available. You can hand wash the pizza stone too if preferred. If you do, you must use nothing but warm water, then dry it in a conventional oven at a very low temperature for at least two hours. The stones are slightly absorbent which is how they create such a crispy base, drawing water from the dough as the pizza cooks. This means that if the stone is not fully dry before cooking, you could damage it, or find the temperature is compromised.Make sure the pellets are fully alight before feeding with more pellets via the hopper (John and James recommend a mug of pellets at a time) Next, you have to secure the hopper which is easily done with some small bolts and an Allen key (all included). The chimney slots into place, so no construction needed here and you only need to install the cap when out of use. Then you need to attach the handle and thermometer to the removable door, and build the pellet box and burner grate. Even a DIY novice can do this all in around 20 minutes by following the instructions that you receive once you've scanned the QR code. With the pizza stone in place, you're ready to go. So long as wood meets the other criteria in that it’s kiln dried with the correct moisture content, trying out alternatives won’t cause a problem when you’re making pizza and could result in a great taste discovery. Setting up the Woody is mostly straightforward as the main body is assembled and has the legs attached, meaning you just need to flip them out to get the oven standing up.
If you love the process and theatre of making pizza and have enough outdoor (and indoor storage) space, then you should buy a Woody Pizza Oven. The modifications that have been made in this updated version make this oven even better than it was before, and considering that it was already our favourite budget option, that's saying a lot.We also love that you get the cover and peel thrown in, making it much cheaper than the closest competitor, the Ooni Fyra – the other 12 inch portable wood-fired pizza oven that our team has tested. Granted, it is not a sleek in the looks department and is slightly heavier and bigger than the Ooni Fyra, but for the saving – and the benefit of an integrated thermometer – we will happily take the Woody's rustic charm. Once your fire is lit you have to get it up to temperature and then keep it there for the duration of cooking. To do this, the instructions recommend refuelling when the 'pellets have burnt to embers, but before all visible flames have disappeared'. Doing this means you don't overload the grate which causes lots of smoke, but also means you have a few flames to help the next batch of pellets catch. Once the pizza oven reaches the desired temperature, it is a good idea to add a small cup of pellets, and let these burn a bit before putting food in.
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