A wood-fired oven is only as good as the wood you feed it. Standard Firewood Supply sells seasoned oak, apple, and cherry for pizza ovens, cut to around 18 inches, from our Salt Lake City yard. Wood-fired pizzerias get standing deliveries on their schedule, and home pizza makers can pick up at the yard. We’ve sold wood in Salt Lake City since 1979.
What Makes Good Pizza Oven Wood
A Neapolitan-style oven has to hit very high deck and dome temperatures and hold them through a whole service. That takes wood that is:
- Dense hardwood. Oak and fruitwoods pack more heat per split than softwoods, so you reload less often and recover faster between pies.
- Dry and seasoned. Low-moisture wood catches fast, burns with a bright rolling flame, and leaves less soot on your dome and your crust. Wet wood hisses, smokes, and drags the oven temperature down. Our pizza wood is air-seasoned.
- Clean-burning. No pine, cedar, or other resinous softwood in the oven. Those woods throw soot and off-flavors.
- Consistently sized. Even splits burn at a predictable rate, so your pizzaiolo isn’t fighting the fire.
Our Pizza Oven Woods
| Wood | What it brings | How pizzerias use it |
|---|---|---|
| Oak | High, steady heat and long-lasting coals | The workhorse. Build the fire and hold temperature through service |
| Apple | Clean, mild, slightly sweet aroma | Mixed with oak for a lighter smoke note |
| Cherry | Bright flame with a subtle fruit aroma | Mixed with oak, or on its own for a signature flavor |
| Hickory and pecan | Stronger smoke flavor | Used sparingly by ovens that want a smokier edge |
Most ovens run best on an oak base with fruitwood mixed in. Tell us your oven and your style, and we’ll suggest a blend.
Split Sizes
Our cooking wood is cut to around 18 inches. That fits most restaurant brick and modular ovens and many larger backyard ovens. Tell us your oven’s make and firebox size when you call, and we’ll help you choose.
For Wood-Fired Pizza Restaurants
Running out of wood on a Friday night isn’t an option. We’ll set up a weekly, monthly, or custom standing order so seasoned wood shows up before you need it.
- Recurring weekday delivery across Salt Lake, Davis, Utah, Weber, Summit, Wasatch, and Tooele counties
- Bulk orders for busy kitchens
- Consistent species and sizing from delivery to delivery
- Storage advice so the wood stays dry between deliveries
- Delivery fee: call for your delivery fee
Utah’s mandatory no-burn days don’t apply to restaurant food preparation under the state’s air-quality rule (R307-302), so wood-fired kitchens can keep cooking on inversion days. See restaurant accounts for how standing orders work.
For Backyard Pizza Ovens
Pizza night at home? Stop by the yard and our crew will load a mix of oak and fruitwood into your car. You’ll get the same seasoned wood the restaurants use. Call for current pricing.
Pizza Oven Wood FAQs
What’s the best wood for a pizza oven?
Dense, seasoned hardwood. Oak gives high, steady heat, and apple or cherry adds a clean, mild aroma. Avoid pine, cedar, and other resinous softwoods, which produce soot and off-flavors.
Is your pizza oven wood kiln-dried?
No. Our pizza oven wood is seasoned, not kiln-dried. It’s split and air-dried in the open until it’s ready to burn, then cut to about 18 inches, which fits most restaurant brick ovens and many larger backyard ovens. Dry, seasoned oak and fruitwood light quickly and burn hot and clean.
How long are your pizza oven splits?
Around 18 inches, which fits most restaurant and larger backyard ovens.
Can you deliver on a recurring schedule?
Yes. Restaurants can set up weekly, monthly, or custom standing orders with weekday delivery. Call for your delivery fee.
Do you deliver pizza oven wood to Park City and Heber?
Yes. We deliver across seven counties, including Summit County and Park City and Wasatch County and Heber.
Can I use your pizza oven wood in a smoker or grill?
Yes. The same seasoned oak, apple, and cherry work well in smokers and grills, and we also carry hickory, pecan, and mesquite for barbecue. Everything is cut to about 18 inches, which fits most offset smokers. See our BBQ and smoking wood page for flavor pairings, or call us for help choosing.
How much does pizza oven wood cost?
Call (801) 485-9663 for current pricing. Prices change with species, supply, and season, so our office quotes current prices instead of posting a list. Restaurants on standing orders get their delivery fee quoted up front, and home pizza makers can skip the delivery fee by picking up at our Salt Lake City yard.
Can I pick up pizza oven wood myself?
Yes. Home pizza makers can pick up at our yard at 922 S 500 W, Suite F, in Salt Lake City, Monday through Friday, 8:30 AM–5:00 PM. Winter Saturdays are walk-in pickup only, so call (801) 485-9663 for hours. Call ahead if you want a specific mix of oak and fruitwood.
Can restaurants use wood-fired ovens on no-burn days?
Yes. Utah’s mandatory no-burn rule (R307-302) exempts restaurant and institutional food preparation, so a restaurant’s wood-fired pizza oven can keep cooking on inversion days. Home fireplaces and stoves are restricted on those days, so homeowners should check the Utah Division of Air Quality’s burn status before lighting any wood fire.
Keep Your Oven Burning
Call and tell us your oven, how many pies you fire in a week, and when you need wood. We’ll set up the right blend and schedule.
Also see: BBQ & smoking wood · Restaurant accounts · Yard pickup