Wood-fired pizza ovens demand small, dry, hot-burning wood that lights quickly and lets you control heat precisely. For that, double-split (pizza cut) firewood is the industry standard — and in Perth, Jarrah double split is the top choice.
Why Double Split for Pizza Ovens?
Standard split pieces are too large for most pizza ovens. They smother the oven and are hard to position. Double Split Jarrah pieces are split twice — narrow, lightweight, and easy to arrange over kindling. They ignite fast, reach high heat quickly, and you can feed one or two pieces at a time for precise temperature control — essential for a crisp base and leopard-spotted crust.
Jarrah vs Ironbark for Pizza Ovens
Both work beautifully. Jarrah offers that classic WA density, long coals and high heat — ideal if you cook multiple pizzas in a row. Ironbark double split (here) is similarly dense with low smoke — great for restaurants and cafes where consistency matters. Avoid softwoods like pine — they smoke, spark and leave resin.
How Much Wood Do You Need?
A home pizza oven session (2–3 hours) typically uses one 20kg bag of double split. For regular weekly use, a Double Split Bag 20kg ($29.95) or 3 for $85 is convenient. High-volume users should order bulk ½T ($359) or 1T ($619) with Perth delivery. Always store under cover, off damp ground, with airflow.
How to Light the Perfect Pizza Oven Fire
- Place a natural firelighter in the centre, surround loosely with kindling 10kg (leave gaps for airflow).
- Light and let kindling burn strongly.
- Add 2–3 double-split pieces gradually, don’t choke the oven.
- Wait for a strong coal bed and rolling flame before sliding pizza in.
Explore our Double Split Firewood collection or get bagged convenience for next weekend. Need advice? Contact us.
Leave a Reply