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Adding a Wood Stone Pizza Oven to Your Restaurant’s Menu


Add a wood-fired pizza oven to your menu for the best customer experience and to keep customers coming back! From authentic ovens to presentation rotisseries, there are many choices available.

This wood-fired oven sits on fold-out legs and features a cordierite stone baking board capable of handling 13-inch pizza slices. With only 30 pounds in weight, its sleek design makes transport easy.


Wood Stone ovens stand above all others when it comes to authenticity; whether that means pizza ovens or showpiece cooking equipment that enhances your menu. Their products give customers what they crave!

Wood Stone Pizza Ovens feature rugged terracotta brick facades and authentic Portuguese fire bricks for an eye-catching classic aesthetic that will impress guests. Heating up quickly to 900F in under an hour, the Wood Stone Oven can cook two 12-inch pizzas simultaneously while using up approximately 6-8 lbs of wood per hour depending on moisture and type (aromatic hardwoods are recommended).

This table comes almost fully assembled out of the box, requiring only its legs to unfold and install. Since it lacks a chimney, this model makes an ideal addition for outdoor use under covered patio or gazebo structures; just ensure it is adequately protected from rain with a chimney cover!

This pizza oven contains five pizza stones that radiate heat, creating higher cooking temperatures, crispier toppings, and delicious, smoke-infused crusts. To use, simply place the pizza on its peel and slide it across to one of the stones; when it is finished baking simply remove it with a paddle for cooling before serving!


Wood-fired ovens use both thermal conduction and radiant heat to bake pizzas efficiently, warming quickly and maintaining heat more effectively than gas ovens while simultaneously serving multiple pizzas at the same time. They can even be used to bake bread and other foods!

Wood-fired pizza ovens are widely utilized worldwide, yet little is understood about their operation during the start-up phase and pseudosteady state regimes. To address this knowledge gap, a popular water heating test was modified in this study to characterize the performance characteristics of a pilot-scale wood-fired pizza oven under quasi-steady state conditions with differing firewood feed rates as well as assess energy efficiency.

Water heating and pizza baking tests provided an estimate of the total heat generated during wood log combustion (Efw). This figure was then compared with an oven’s thermal efficiency metric, ecomb, which was calculated using instantaneous temperature readings taken directly on the floor exposed to flames but protected by pizzas (TFL) against sector averaged temperature readings from its rim, upper central area, lower central area as well as mass of floor sucked up the chimney by wood fire; all factors were taken into account in calculations resulting in linear decrease of ecomb as Qfw increased from 3 to 9 kg/h; results showed that as Qfw increased from 3 kg/h, its thermal efficiency decreased linearly with Qfw from 3-9kg/h respectively; results demonstrated this trend as Qfw increased and its thermal efficiency decreased linearly with Qfw from 3-9kg/h respectively; results demonstrated this trend: as its thermal efficiency decreased linearly while Qfw increased; results demonstrated this trend as Qfw increased from 3-9kg/h; results demonstrated linear decline in thermal efficiency: Qfw increased linearly as Qfw increased from 3-9kg/h increasing by 9 kg/h so did its thermal efficiency decreased linearly in terms of the oven floor mass being sucked back up into its calculations; results revealed this decline being reduced linearly when Qfw increased from 9 kg/h increasing to 9kg/h by 2kg/h with reduction occurring decrease linearly decreasing linearly (ecomb decreased linearly as Qfw did so did its thermal efficiency decreased linearly with Qfw decreased linearly when Qfw increased and its result showing reduction ecomb reduced linearly which indicated it decreased linearly as Qfw increased from 9 kg/h thus decreasing linearly as Qfw increased.). Accordingly since increased by 8 kg/h results showed its subsequent decreasing linearly decreased linearly while QfW increased from 3-9kg/h with a 9kg/h; reduction.). Results show this graph. ecomb decrease linearly decreasing proportionally as Qf resulting in its decreasing linearly hence and so with QfW decreasing linearly as QfW rose with QfW resulting reduction subsequent QF.1 as QfW increased thus decreasing linearly as QfW increased thus decreasing linearly when result in previous QfW decreased decreasing linearly thus decrease linearly. It declined proportionate decrease and QfW increased thus decreasing linearly decreasing decrease linear decrease thereafter decreasing linearly reduction reduced further Q. The graph. It continued decreasing linearly hence. Q. The results are shown accordingly with 9.


Wood-fired pizza ovens can be an incredible resource, offering more than just pizza-baking capabilities. Their high temperatures allow users to quickly roast vegetables, make sandwiches or wraps quickly and efficiently, sear steaks quickly, and cook hamburgers thoroughly – with the bonus of adding deliciously smoky flavors to foods!

Woodfire pizza ovens come in various types and models. Some can be installed permanently while others are designed for portability. When selecting one for yourself it’s important to take into consideration personal preferences and frequency of usage when making this choice.

Solo Stove Pi is an easy and quick way to bake with wood or gas-and-wood combinations: just place it on a stable surface and light its small firebox, which requires frequent additions of small pieces of wood but quickly heats up for delicious charred crust on pies.

On the other hand, Camp Chef Italia Artisan pizza ovens are more complex to set up and operate, not as effective at maintaining high oven temperatures during our lab tests, take longer to load pizzas into and take more time when retrieving them out, as well as being associated with an increased learning curve for new users.


Maintenance is key for keeping a pizza oven operating optimally and prolonging its life span, and cleaning should also be prioritized to prevent unwanted smells and flavors from permeating it.

One of the easiest and most efficient ways to maintain an oven is to thoroughly clean it after each use, which will help ensure it’s ready for its next meal and prevent stains or marks from building up. If there’s any form of buildup such as grease from cheese on pizza, baking soda mixed with water could help alleviate it; then, rinse away before allowing your stone to fully dry before making another useable attempt.

Ideal, oven cleaning should occur the day after using it; this allows the appliance to fully cool off, making cleaning much simpler. Furthermore, doing it this way allows you to assess how much scrubbing will need to take place on its behalf.

Whenever using a wood-fired oven, it is vitally important to regularly clean the chimney and remove soot when it reaches 1/8 inch to avoid blockages and other problems that could lead to fire outbreaks. Furthermore, you should also clean your oven every month to rid itself of food residues and stains; for any further questions on this subject contact your manufacturer or professional installer for help.