From the compact Santino to the hand-built Casa and Palazzo brick domes, these ovens reach extreme heat and retain it for hours. That performance depends on kiln-dried pizza wood that burns hot, clean, and consistent.
Casa 90
The Casa 90 has a 36 inch interior diameter and can accommodate up to four 12 inch pizzas or three cast‑iron pans. Eight‑inch splits provide enough mass for long burns while leaving space to maneuver pies.
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Casa 110
The Casa 110 is large enough to hold five 12 inch pizzas or four cast‑iron pans. Full‑size splits give longer burn times for back‑to‑back bakes, while mid‑size splits offer more control when cooking at lower temperatures.
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Palazzo 110
The largest of the line, the Palazzo 110 boasts a 42 inch interior diameter and a base that measures 60 × 72 inches. Full‑size splits deliver the longest burn and help maintain a stable dome temperature.
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Wood That Makes the Oven
The Ingredient
Pizza oven wood isn’t just fuel — it’s part of the culinary process.Consistent heat builds crisp crusts
Authentic smokiness adds depth to toppings SHOP Forno Piombo Pizza Wood
FAQ — Forno Piombo & Pizza Oven Wood
Does this wood work with gas or hybrid setups?
Yes. Forno Piombo offers optional gas burners (P1 for the 90 series and P2 for the 110 series) that convert your oven to a hybrid. Our kiln‑dried splits integrate cleanly into hybrid cooking workflows: build a small wood fire for flavor and then use the gas burner to maintain temperature.
Will kiln‑dried wood make a difference?
Absolutely. Kiln‑dried wood contains much less moisture than seasoned firewood, so it ignites faster, burns hotter and produces less smoke. In ovens like the Santino 60 and 70, that means you reach 1 000 °F more quickly. In large brick ovens, it helps saturate the firebrick floor and dome so you can bake dozens of pizzas without losing heat.
Which wood size should I use in my Forno Piombo oven?
Build a small fire in the center of the cooking floor using kindling and one or two splits. Allow the oven to preheat for 25–40 minutes (Santino ovens need around 25 minutes; Casa and Palazzo ovens may take longer). When the dome has turned white and the floor is saturated with heat, push the burning wood to the side and begin cooking. Add splits as needed between pizzas to maintain a lively flame and consistent temperature.
What flavor profile does the wood deliver?
Our oak‑based pizza wood provides a neutral, slightly sweet smoke that complements dough, cheese and toppings without overpowering them. For a stronger smoke, try hickory; for a subtler touch, choose apple or cherry.
How It Works in Forno Piombo Ovens
- Build and light the fire: Use our fire starters or kindling to ignite a small stack of splits in the center of the oven.
- Preheat: Allow the oven to reach temperature – about 25 minutes for Santino ovens and up to 40 minutes for Casa and Palazzo models. The dome will darken then turn white as it saturates with heat.
- Move the fire: Once at temperature, push the burning logs to the side or back of the oven with a long‑handled poker.
- Launch your pizza: Slide your pizza onto the hot floor. Monitor it closely; authentic Neapolitan pies cook in 60–90 seconds. Rotate the pizza as needed to ensure an even bake.
- Maintain the flame: Add small splits between pizzas to keep a continuous flame. For long‑duration cooking, add larger splits to rebuild the firebed.
- Enjoy: Remove your pizza, slice and enjoy. Continue cooking pizza after pizza for as long as you have wood and an appetite.
Who is cooking with Good Burn Firewood?
The most demanding chefs and grill masters choose Good Burn Firewood to fuel their grills, smokers, and wood-fired ovens. Good Burn offers unmatched quality and unparalleled convenience. Great food comes from great ingredients, and the wood you cook with is no exception.
SEE MORE CHEFS AND PIT MASTERS COOKING WITH GOOD BURN
RICHARD BLAIS
TERRY BRADSHAW
KEVIN GILLESPIE
JOHN MARCUS
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