Pizza oven wood has to hit high heat fast, hold the heat while you cook, and burn clean enough that the flavor lands on the crust and not in your face. That is what these 18-inch double splits are cut for. At 1-3 inches in diameter, they are sized to fit through the mouth of...
Pizza oven wood has to hit high heat fast, hold the heat while you cook, and burn clean enough that the flavor lands on the crust and not in your face. That is what these 18-inch double splits are cut for. At 1-3 inches in diameter, they are sized to fit through the mouth of a wood-fired pizza oven and stack neatly against the dome, so you can build a fire, get to cooking temperature, and keep it there without wrestling logs meant for a fireplace.
Our pizza oven wood comes in four species (post oak, pecan, hickory, and mesquite) so you can match the wood to the pie. All of it is high quality Texas hardwood, naturally aged in the Texas sun and heat-treated to USDA specifications before it ships. Same wood our restaurant customers cook on. Same wood we put on our own pits.
If you are new to cooking pizza with wood, the short version: pick a hardwood that runs hot and clean, keep the fire on one side of the dome so it can vent, and slide your pizza in when the pizza stone is glowing. These splits do the heat and consistency parts for you.
Which Wood for Which Pizza?
The wood you burn shapes the cooking experience and the flavor as much as the pizza dough does. Here is how our four options play with pizza.
- Post oak is the safe bet and our top seller for a reason. It burns hot and steady with a mild, balanced smoke that lets a margherita or a plain cheese pizza speak for itself. If you are making Neapolitan-style pizza and want the tomato and mozzarella front and center, post oak stays out of the way while still giving you the wood-fired flavor people come to a wood-burning pizza oven for.
- Pecan is the crowd-pleaser. Slightly sweet, nutty, and rich without being heavy, pecan works with just about any topping combination and pairs especially well with pork toppings like sausage, prosciutto, or bacon-loaded pies.
- Hickory brings bacon-like depth and a stronger smoke profile. It is the pick if you want the wood to be a flavor player and works well on meat-heavy pizzas, barbecue chicken pizza, or anything where you want that unmistakable smoky character.
- Mesquite is the boldest of the four. It burns intensely hot and puts out a strong, distinctive smoke that hits fast. Use it in small amounts or mixed with a milder wood for a pizza that leans smoky, or run it straight if you are cooking Tex-Mex style pies with brisket, chorizo, or hot peppers.
You can also mix species during a cook. Start the fire on post oak or pecan for steady heat, then throw in a mesquite split near the end for a smoky finish. Once you find your combination, you'll go back to it.
Sized for Your Outdoor Pizza Oven
The 18-inch length is deliberate. It is the size that fits through the mouth of most outdoor pizza ovens without needing to be cut down. Our pizza oven wood works in:
- Wood-fired brick ovens and custom masonry ovens (backyard or restaurant)
- Portable outdoor pizza ovens like the Solo Stove Pi, Ooni Karu, Gozney Roccbox, and other stainless steel wood-burning models
- Wood-fired oven kits and pre-built dome ovens
- Wood-burning ovens used for bread and focaccia at lower temperatures, plus roasted vegetables and other high-temperature cooking beyond pizza making
Because the splits run 1-3 inches thick, they catch and light in seconds, so you get to cooking temperature (typically 700-900°F for Neapolitan-style pizza) in a reasonable window rather than an hour of fire-tending. That matters most on a homemade pizza night when you'd rather be cooking than fire-tending. Some cooks use wood pellet starters or gas ignition to get things going, but for pure wood-fired flavor and heat retention through a long pizza night, splits are what feed a real fire.
Order Pizza Oven Wood from ButlerWood
We cut, age, and treat these splits in-house, so the wood in your 2 cubic foot box is the same wood we send out on full pallets. That superior quality and consistency is why restaurants and Solo Stove Pi owners running weekend pizza parties order from us on repeat.
Feeding a wood-fired oven adds up faster than most first-time buyers expect. Ask about bulk and wholesale pricing if you are running a restaurant, and order early if a big weekend is coming up. Browse our full cooking wood selection for other cuts and species, or reach out through our bulk order page for truckload pricing.
Shipping on 1/2 Cord pallets is free for certain states when you order 3 or more pallets! View Our Shipping Rates Here
