ALFA, FONTANA
Wood-Fired Pizza Ovens
Fire, smell, ritual. Ovens made in Italy, for people who like tending their flame.
7 products
Our selection
Wood gives you something no burner can. The experience, the ritual, the act of feeding your fire.
In return, it asks for your attention. You feed it, you read the flame, you learn your oven. That's exactly what the people who buy one are after.
Before you buy a wood-fired oven
- The preheatPlan on 30 to 45 minutes for the floor to be ready, a little longer in the cold. A wood-fired oven is something you prepare, not something you switch on.
- The right woodDry hardwood like maple, oak or beech, split into small logs. It burns hotter, smokes less and leaves less soot.
- The flavour, honestlyA Neapolitan bakes in 90 seconds, too fast for the smoke to really come through. What wood changes is the experience: the smell, the flame, the ritual.
- The installThe ovens on this page are fixed and heavy. Plan for a solid base or an outdoor kitchen, and check your local bylaws.
Wood only, or hybrid?
This page is our wood-only line-up, Alfa and Fontana, both made in Italy. Want wood when you have the time and gas on weeknights? Look at our hybrid ovens, like the Gozney Dome. For a wood-fired oven you can take with you, see the Ooni Karu 2 Pro.
Frequently asked questions
What wood should I use in a pizza oven?
Dry hardwood: maple, oak, beech or ash, in small logs. Skip softwoods like pine, and never use treated, painted or varnished wood.
How long does a wood-fired pizza oven take to heat up?
Usually 30 to 45 minutes, depending on the size of the oven and the weather. An infrared thermometer tells you when the floor is ready, around 450 °C (850 °F) for Neapolitan.
Does wood make better pizza than gas?
Less than you'd think. The crust comes from the heat of the floor and the dome, not the wood. That's why plenty of great pizzerias in Naples bake with gas. Choose wood for the experience you want.
Can you cook more than pizza in a wood-fired oven?
Yes, and that's where it shines. Bread, roasts, vegetables, fish: once the fire dies down, the heat stored in the brick cooks low and slow for hours.