Wood-fired pizza ovens — the traditional wood-fired pizza oven is a symbol of authentic Italian pizza; a wood-fired oven is the only equipment that provides both a 400°C+ baking deck temperature and the aroma of wood smoke, as well as the traditional pizza crust that Italian pizza culture demands and that a discerning customer can distinguish from the result of an electric or gas oven in HoReCa establishments.
High temperature and baking time of wood-fired pizza ovens
Wood-fired pizza ovens — the main advantage of a wood-fired pizza oven is its extremely high baking temperature: 350°C–500°C on the baking deck and 450°C–550°C in the dome, which cannot be achieved in electric or gas ovens. The impact of high temperature on pizza quality — in a wood-fired oven, pizza is baked in 60–90 seconds at high temperatures; in this short time, the dough develops a unique texture: the outside is crispy with characteristic char spots, while the inside remains soft and elastic; this effect cannot be reproduced in an oven below 350°C. Wood smoke aroma — wood firing gives the pizza crust and toppings a unique smoky aroma, which is a requirement for Neapolitan pizza certification; this aroma is distinctive in itself and is part of the restaurant’s offering; see pizza ovens. BHS offers wood-fired pizza ovens across Europe.
Wood-fired pizza oven construction — stone deck and dome
Wood-fired pizza ovens — traditional wood-fired pizza ovens are made from refractory materials: firebrick or fireclay stone decks and domes that store and release heat even after firing has ended. Heat accumulation of the fireclay stone deck — the stone deck of a wood-fired oven heats up and accumulates heat, ensuring even bottom baking; the hot stone surface instantly forms the pizza base; fireclay stone acts as thermal mass, stabilizing oven temperature during fluctuations. Dome efficiency and heat distribution — the dome of a wood-fired pizza oven ensures that hot air circulates around the pizza from all sides; the dome shape reflects heat onto the pizza surface; this surrounding heat distribution is responsible for even baking of the pizza top; see Electric Pizza Ovens for an alternative without wood.
Installation and safety of wood-fired pizza ovens
Flue system — a wood-fired pizza oven requires an effective flue system; a properly designed flue ensures good draft, efficient air supply for combustion and safe smoke extraction from the room; flue design must be carried out by specialists. Floor load considerations — a traditional wood-fired oven is significantly heavier than an electric or gas oven; floor load capacity must be verified before installation; a construction specialist can assess the cost of necessary adjustments; see Gas Pizza Ovens for a lighter installation solution.
HoReCa usage scenarios
Neapolitan pizzeria with a wood-fired pizza oven — a wood-fired pizza oven as the authentic pizza preparation centre and a visual attraction in an open-kitchen concept; the aroma of wood smoke as part of the restaurant’s identity. Italian restaurant with a wood-fired pizza oven outdoors in the summer season — a wood-fired pizza oven for outdoor terrace installation; simpler flue design in an outdoor environment; seasonal wood-fired pizza offerings for high-end dining venues. Event catering business with a portable wood-fired pizza oven — a compact wood-fired pizza oven for outdoor events and festivals; live wood-fired pizza preparation for customers; BHS supplies the product. BHS offers wood-fired pizza ovens to HoReCa businesses across Europe.
Frequently asked questions
What type of wood is best for a wood-fired pizza oven? Wood-fired pizza ovens — for pizza oven firing, dry hardwood (oak, beech, ash or fruitwood) is recommended; fresh or damp wood produces too much smoke and does not provide a sufficiently high temperature; softwood is not suitable as the resin creates undesirable by-products in the smoke; the ideal wood is seasoned for 1–2 years; see accessories for pizza ovens.
Does a wood-fired pizza oven require a special permit? Wood-fired pizza ovens — installing a wood-fired oven indoors may require fire safety inspections and relevant permits; requirements vary depending on the type of premises, location and flue system; see also pizza ovens.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
