When you're buying wood for a pizza oven, you'll come across two terms: kiln-dried and seasoned. Both refer to wood that has been dried to reduce moisture content — but the process, consistency, and results are very different.
What is seasoned wood?
Seasoned wood is timber that has been cut and left to dry naturally over time, typically outdoors or in an open barn. The idea is that over 12–24 months, moisture evaporates from the wood until it reaches a level suitable for burning.
The problem is that seasoning is inconsistent. The drying time depends on the species of wood, how it was stored, the climate, and the time of year. A log sold as "seasoned" might be perfectly dry — or it might still contain 30% moisture or more.
What is kiln-dried wood?
Kiln-dried wood is dried in a controlled industrial kiln at high temperatures. The process removes moisture quickly and consistently, producing wood that reliably meets a target moisture content — typically below 20%.
In the UK, wood certified as Woodsure Ready to Burn must contain less than 20% moisture. Kiln-dried wood achieves this consistently. Seasoned wood may or may not.
Why does moisture content matter for pizza ovens?
Pizza ovens need to reach temperatures of 350–500°C to cook a Neapolitan-style pizza in 60–90 seconds. Wet wood simply cannot deliver this.
When you burn wood with high moisture content, the heat energy is used to evaporate the water rather than generate heat. The result is a smoky, inefficient fire that struggles to reach temperature, produces excessive creosote, and can leave a bitter taste on your food.
Dry wood — below 20% moisture — ignites quickly, burns cleanly, and generates the intense, consistent heat that a pizza oven demands.
The practical difference
If you've ever had a frustrating session with your pizza oven — struggling to light it, battling smoke, or failing to get the stone hot enough — there's a good chance the wood was too wet.
Switch to certified kiln-dried logs and the difference is immediate. They light faster, burn hotter, produce almost no smoke, and get your oven up to temperature in a fraction of the time.
What to look for when buying
Always look for the Woodsure Ready to Burn logo. This certification confirms the wood has been independently tested and contains less than 20% moisture. It's the simplest way to guarantee you're buying wood that will actually perform.
Pizza Logs supplies Woodsure certified kiln-dried birch and oak, cut to 25cm — the ideal size for pizza ovens — and delivered to your door in a branded box ready to use straight away.
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