Pizza Wood for Fontana Forni Pizza Ovens

To unlock the full potential of these Italian ovens, pair them with Cutting Edge Firewood’s kiln‑dried pizza wood. Our wood is dried below 10 % moisture, so it ignites quickly, produces steady heat, and imparts a mild oak flavor without excess smoke

Fontana recommends dry hardwoods such as oak or maple and cautions against high‑sap woods like pine or birch, which can leave creosote deposits.

Thanks to 12 cm of insulation and a unique chamber design, Fontana ovens use less wood than traditional brick ovens. Even the large Marinara model heats to 750 °F while using five times less wood than ceramic ovens. Using kiln‑dried splits further reduces consumption because they burn more efficiently.

For the Margherita and other compact ovens, select our 6 inch Mini Pizza‑Oven Wood, which includes a fire starter kit and instructions. For larger ovens like Mangiafuoco and Marinara, choose our 8 inch Premium Pizza‑Oven Wood. All wood is split from hardwood logs and kiln‑dried for optimal performance and flavor.