Lighting a wood fired pizza oven properly takes more than piling in logs and hoping for the best. Wood size plays a bigger role than most people expect. Larger, sturdier pieces are what sustain a long, steady burn, thinner wood helps boost flame quickly when needed, and small kindling is what actually gets the initial fire going. Having a mix of these sizes on hand, rather than one uniform size, makes the whole process smoother.
A proper fire starter matters just as much as the wood itself. Lighter fluid should never be used in a pizza oven, since it can leave behind harmful residue and affect the taste of food cooked afterward. Products designed specifically for fire starting, placed carefully among the kindling, are a safer and more effective option.
Airflow is another key factor in getting a fire established. If the oven has a flue damper, it should be fully open before lighting. Leaving the oven door slightly ajar also helps feed the fire enough oxygen to catch and build momentum. For stubborn wood that isn't igniting easily, some people preheat it briefly to drive out excess moisture first. Tools like a bellows, blowpipe, or even a propane torch can help direct extra airflow or heat to a specific spot that isn't catching.
Safety should never be treated as optional once a fire is involved. Keeping a current fire extinguisher nearby, wearing heat-resistant gloves when handling wood or metal oven doors, and setting a hot oven door somewhere safe and out of the way (away from kids, pets, or wind) all reduce the risk of injury during a cook. Coals should always be fully cooled before being discarded, and even then, they belong in a fireproof container.
The full guide covers ignition techniques, wood sizing, and safety practices for wood fired pizza ovens in more depth: https://www.ilfornino.com/blog/choosing-purchasing-handling-wood-for-oven/
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