These are my Top 5 Wood Fired pizza oven tips that I’d like to share from my experience of using them!  These are my independent, honest reviews and tips.  Check out my video on YouTube!

So let’s go through my Top 5 Wood-Fired pizza oven tips!

• Wood and Lumpwood

From my experience of using wood-fired pizza ovens, the best combination of fuel to get the most out of your oven is to use 50% lump wood and 50% real wood logs.

The lump wood produces the heat for the consistent temperature in the oven.  And the logs provide the flame and heat you need for the pizza cook.  The video above shows how I start the fire using some lump wood, with some kindling crossed over above it.

This gives the fire a quick start ready for your logs.  Just keep topping up the lump wood and the logs in between the pizza cooking.

• Gas Butane Torch

I use camping gas bottles that are attached to the burner nozzle.  I find this the most economical and practical starter fuel.

I have also used the curly/wax wood starters but I’ve found them to be a lot more expensive than using the gas butane burner torch.

Check out my video here on How To Heat up and Light the Ooni Karu 12.

• Clean Grate

The grate in these wood-fired pizza ovens has been designed for efficient airflow.

Therefore, when you’ve finished cooking, clean away all the ash from the grate so that all the holes are exposed again.  I tip the cold ash onto my garden borders for the plants – they love it!