When it comes to fuel type for your outdoor pizza oven, there are two primary options to consider: wood and gas.
There’s no doubt that both of these options will deliver you a hot, delicious pizza. But there are several key differences between gas and wood-powered ovens.
Wood-fired pizza ovens are often chosen by pizza purists for their authenticity and unmistakable charred flavor. But there’s a definite learning curve here that could be intimidating to first-time pizzaiolos.
Many wood-fired pizza ovens are built so that the wood and flames are in the same space as where you’ll place the pizza. While this helps create that amazing, crunchy crust, there’s a bit more skill involved since you’ll need to maintain the flame and keep turning the pizza so it cooks evenly.
Some wood-fired ovens keep the fire below the cooking space in a compartment so you don’t need to constantly mind the flame or spin the ‘za. But this ease of use also means slower preheating times.
Gas-powered pizza ovens are popular among outdoor cooks who want a hot and fresh pizza, fast, without the need to prod an open flame. They also take up less space and heat up incredibly quickly, reaching as high as 800° within 20 minutes and baking a pizza in less than five.
That being said, there are some tradeoffs. The heat within a gas pizza oven is less dry than a wood-fired oven, so your crust likely won’t have that signature crunchy, blistered appearance and taste that a pizza baked with wood will.
Making sure your propane is filled or dealing with having a natural gas line connection can occasionally mean more prep work than placing a few pieces of wood into the oven and lighting them.
