Collection: Wood Fire Pizza Ovens

Wood fire pizza ovens cook authentic Italian-style pizza at 380-450 degrees C with smoky char and 60-90 second cook times. Hospitality Connect supplies traditional brick-and-stone wood ovens, gas-and-wood combination units and stainless wood-fire ovens from Pavesi, Forno Bravo, Marra Forni and Cuppone - in domestic-style 80-120cm internal diameter through to commercial 150-200cm ovens.

Types of wood-fire pizza oven

• Traditional brick wood ovens: Refractory brick dome over insulated base; pure wood-fired Italian style. Hottest, most flavourful, slowest pre-heat.
• Stainless steel wood-fire ovens: Stainless skin over refractory core; faster pre-heat, modern aesthetic. Marra Forni and Forno Bravo lines.
• Gas-and-wood combination ovens: Gas burner pre-heats; wood adds flavour. Reliable service with traditional finish.
• Mobile wood-fire ovens: Trailer-mounted ovens for events, food trucks and outdoor catering.
• Rotating-deck ovens: Mechanical rotating cooking deck; eliminates pizza-rotation labour. Pavesi and Cuppone production lines.

Sizing for throughput

Internal diameter is the throughput driver: 80cm cooks 1-2 pizzas at a time; 100cm cooks 2-3; 120cm cooks 3-4; 150cm+ cooks 5-8. Cook time at 400 degrees C runs 60-90 seconds for traditional Neapolitan pizza; American-style and thicker bases at 280-320 degrees C run 4-8 minutes. A 100cm oven handles 50-80 pizzas/hour with a skilled pizzaiolo; 150cm rotating-deck handles 150-200 pizzas/hour. Pre-heat time: 60-90 minutes from cold to service temperature; most operations leave the oven warm overnight to reduce morning fuel cost.

Operating and installation

• Council planning approval: Wood-fire ovens need planning approval in many councils; check before purchase.
• Type 1 ventilation: Mandatory grease-extracting hood with mechanical exhaust; council requirements are strict.
• Wood storage: 2-4m3 of dry hardwood (oak, ash, fruit wood) per month for daily-use venue.
• Refractory cure cycle: New ovens need 5-10 day controlled cure to prevent dome cracking.
• Floor loading: Brick ovens weigh 1500-3000kg; engineering certification of floor loading is often required.

Specifier checklist for wood-fire installation: structural floor capacity (most domestic floors don't support 2000kg+ ovens); ventilation engineer for Type 1 hood specification and exhaust routing; gas plumber for combination units; pizzaiolo training (wood-fire technique differs from electric deck oven significantly); fuel-supplier contract for hardwood. Wood-fire ovens are showpieces in pizzeria fit-outs - position for guest visibility but with stand-off for radiant heat. Stock spare insulation tiles, refractory mortar and oven brushes for routine repair work. Wood-fire pizzaiolo training is a distinct skill from electric deck oven cookery and worth the investment in staff before opening.

Pair with

Combine with pizza prep refrigeration, dough sheeters and roller and planetary mixer for full pizzeria.

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.