Collection: Wood Fire Pizza Ovens

The wood fire pizza ovens collection covers 44 commercial wood fired pizza ovens for restaurants, pizzerias, pubs, clubs and function venues. It includes static dome ovens and rotating floor models, plus gas-fired and domestic-scale versions of the same designs. Valoriani supplies most of the range, alongside Europa and Gresilva.

Deck size is the first decision, because the internal floor diameter sets how many pizzas bake at once and therefore the output per hour. The second is fuel: a wood fired oven gives the flavour and the theatre a pizzeria is usually after, while gas versions give steadier temperature control and simpler operation for staff. Rotating floor models even out the bake and cut the turning a pizzaiolo does during service. Installation is the third factor, as a wood oven needs a flue, clearances and a floor rated for its weight.

Why buy wood fire pizza ovens from Hospitality Connect

• Curated for Australian commercial kitchens: Every line is selected against the realities of AU service — voltage, room dimensions, council rules, ambient temperatures.
• Brand-direct relationships: We deal directly with manufacturers and importers, so you get current models and the right parts when you need them.
• Field-tested specs: Sizes, gauges and capacities listed on each product reflect what actually works in service, not glossy brochure numbers.
• Tech support that picks up: Pre and post-sale phone lines staffed by people who know commercial kitchens.
• Warranty handled here: We process the claim with the manufacturer; you keep cooking.

Wood fire pizza ovens care and longevity

• Check fan motor and bearings quarterly: Convection fans run hot; failed bearings drop the air curtain and uneven cookers.
• Inspect door gaskets: Burnt or compressed gaskets bleed heat and waste 10–15% of energy per cycle.
• Clean cavity within 30 minutes of last use: Hot residue lifts cleanly; cold carbonised soil needs aggressive chemicals that damage seals.
• Test safety thermostats annually: High-limit cut-outs are the last line of defence and quietly fail.
• Calibrate display vs probe annually: A 10°C drift undermines bake consistency.

Need help choosing? Talk to us

Our commercial chefs and fit-out specialists can match the right wood fire pizza ovens to your menu, footprint and operating budget. Send through your floor plan, service brief or trading hours, or call our Australia-based trade line for a same-day spec quote — we'll line up sizes, brands, voltage and gas requirements, lead times and freight rates before you commit. If you're fitting out a new venue or refurbishing an existing one, ask about multi-line trade pricing and consolidated delivery so the kit lands when the trades do, not weeks later.