The type of fuel utilized in a pizza oven profoundly impacts the flavor, texture, and overall cooking experience. Specifically chosen fuel, often derived from hardwoods, burns efficiently at high temperatures, a necessity for achieving the characteristic crisp crust and evenly cooked toppings associated with authentic, artisanal pizza. An example includes seasoned oak, which imparts a subtle, smoky flavor profile.
Selecting the right fuel is critical because it directly affects heat retention, burn time, and flavor infusion. Using appropriate material allows for consistent temperatures, ensuring even cooking and preventing scorching. Historically, the choice of fuel was dictated by regional availability, influencing the taste of pizzas produced in different areas. The practice remains essential for maintaining the tradition of wood-fired pizza.