Wood-Fired vs Gas: Which Pizza Oven Is Right for You?

There is something undeniably magical about the Australian backyard. It’s not just a patch of grass; it’s our second living room, our entertainment hub, and—more increasingly—our favourite restaurant. Over the last few years, the humble BBQ has had to make room for a new heavyweight champion of alfresco dining: the outdoor pizza oven. From an exterior pizza oven that anchors the space to a compact outdoor oven or outdoor pizza cooker, the appeal is undeniable.

We aren’t just talking about heating up a frozen slab from the supermarket. We are talking about stretching your own dough, scattering fresh basil, and watching cheese bubble and blister in seconds. Whether you love wood-fired pizza ovens or sleek gas units, the promise is the same: incredible results in your own backyard.

But once you’ve decided to bring a slice of Naples to your patio, you’re faced with the big debate: Wood-Fired or Gas?

At Home Fires, we love a good debate almost as much as we love a good feed. Both fuel types have passionate defenders, and both can produce spectacular results. But they offer very different cooking experiences. Are you a traditionalist chasing that perfect wood-smoke flavour, or a busy entertainer looking for weeknight convenience?

Let’s break down the differences, the pros, the cons, and the costs to help you decide which oven deserves a spot in your outdoor kitchen.

The Wood-Fired Pizza Oven: The Purist’s Choice

For many, the outdoor wood-fired pizza oven is the holy grail of outdoor cooking. It represents a return to tradition, a connection to the elements, and a culinary ritual that creates a genuine “wow” factor.

The Experience and Flavour

A wood-fired oven isn’t just an appliance; it’s a lifestyle. There is a primal satisfaction in building a fire, managing the coals, and mastering the flame. The defining characteristic, of course, is the flavour. As the wood burns, it releases aromatic compounds that infuse the dough and toppings with that distinct, rustic smokiness that is impossible to replicate artificially. This is why many cooks refer to it as a wood fire oven or woodfired pizza oven, and treat it as an outdoor wood oven or pizza fire oven for more than just pizza.

The Learning Curve

It is important to be honest: wood-fired ovens require a bit of artistry. You can’t just flip a switch; instead, you’ll need to learn how to build a fire that burns clean and hot. You need to understand how to manage the “thermal roll” and how to rotate your pizza so it cooks evenly near the flame without burning. For the passionate foodie, this learning curve is part of the fun. It transforms cooking from a chore into a craft.

Versatility Beyond Pizza

Because wood ovens retain heat for a long time, they are incredible for “falling heat” cooking. Once the pizzas are done and the fire dies down, the oven stays hot for hours. This is the perfect time to slide in a tray of roasting vegetables, slow-cook a lamb shoulder, or bake artisan sourdough bread—another reason people love using their outdoor fire oven for more than pizza.

The Verdict on Wood:

• Pros: Unbeatable flavour, high heat (450°C+), romantic ambience, excellent heat retention for roasting.
• Cons: Takes longer to heat up, requires fire management skills, and ash cleanup is required.

The Gas Pizza Oven: The Modern Entertainer

If the wood-fired oven is the romantic artist, the gas pizza oven is the high-performance sports car. It is sleek, fast, and incredibly reliable. For the modern Australian family where time is a luxury, gas ovens have become a game-changer.

Convenience is King

The biggest selling point of a gas pizza oven is speed. You turn the dial, hit the igniter, and in 15 to 20 minutes (depending on the model), you are ready to launch your first pizza. There is no chopping wood, no building a kindling stack, and no waiting an hour for the dome to saturate with heat. Many models are compact enough to be a benchtop pizza oven for effortless setup and pack-down.

This accessibility changes when you use your oven. While a wood-fired oven might be reserved for weekend parties, a gas oven makes homemade pizza a viable option for a Tuesday night dinner after work.

Precision and Control

Gas gives you immediate control over the temperature. If the oven is getting too hot, you simply turn the dial down. This consistency is fantastic for beginners. You can replicate the same result time and time again without worrying if your logs are dry enough or if the wind is affecting the draw of the chimney.

Gas burners are typically arranged to mimic the rolling flame of a wood fire, as shown above. While they do a great job of creating the necessary convection heat, they provide a “clean” heat. You won’t get the wood smoke aroma, but you will get a perfectly cooked crust without the risk of ash landing on your margarita.

Clean Living

Maintenance on a gas pizza oven is minimal. There is no ash to sweep out and no soot to scrub off the chimney. Once you are done cooking, you simply turn it off. For those with smaller courtyards or balconies where smoke might annoy the neighbours, gas is often the smarter neighbourly choice.

The Verdict on Gas:

• Pros: Fast pre-heat times, precise temperature control, clean fuel (no ash), easy to use for beginners.
• Cons: Lacks the wood-smoke flavour, cools down faster (less residual heat for roasting), reliant on gas bottles or plumbing.

The “Real World” Considerations

Before you fall in love with a specific model in our Minto or Casula showrooms, let’s look at the practicalities of living with these ovens.

Space and Installation

Wood: Traditional wood ovens are often heavy and may require a permanent base or a reinforced alfresco area. They are often the focal point of a garden design. However, there are now lighter portable stainless steel wood-fired options available. These outdoor wood-fired ovens can be centrepieces, and if you prefer a transportable pizza oven or portable wood-fired oven for flexibility, you’ll find compact designs, including a portable wood-burning pizza oven, suited to small patios.

Gas: These units are typically more compact and lighter. Many are designed to sit on a tabletop or a movable trolley, making them ideal for renters or those with smaller patios. Look for a benchtop pizza oven if you want to pack it away between uses, or a portable pizza oven for weekend trips.

Fuel Sourcing

Consider your access to fuel. For a wood oven, you need a steady supply of dry, hardwood (like Ironbark or Red Gum). You also need somewhere to store it where it won’t get wet—plan for outdoor pizza oven wood storage and airflow. For gas, you likely already have a swap-and-go system for your BBQ, or you might have natural gas plumbed into your home. If you opt for a multi-fuel setup such as a gas wood-fired pizza oven, you’ll want both dry hardwood and bottled gas on hand.

Counting the Cost

Investment is always a factor. Which one offers better value?

Initial Outlay: Generally speaking, a quality masonry or brick wood-fired oven is a larger investment due to the materials and craftsmanship involved. It is a construction project as much as an appliance. However, portable stainless-steel wood ovens have bridged this gap, offering an affordable entry point. If you’re after a cheap wood-fired oven to get started, consider smaller kits or keep an eye out for a pizza oven for sale during seasonal promotions. Gas ovens are typically more affordable upfront, especially the portable table-top varieties.

Running Costs: This depends on how often you cook.

• Wood: Buying bags of premium firewood from the servo can get expensive. Buying a bulk load of wood is cheaper but requires storage space.
• Gas: A standard 9kg gas bottle will last for many pizza sessions, as these ovens are efficient. If you are connected to mains natural gas, the running cost is negligible.

Buy Your Perfect BBQ Pizza Oven at Home Fires

At Home Fires, we reckon your backyard is the best room in the house. Whether you choose the rustic charm of wood or the sleek efficiency of gas, you aren’t just buying a pizza oven; you’re investing in memories with family and friends. 

Still on the fence? Here is a little industry secret: multi-fuel pizza ovens exist. Think of a gas wood-fired pizza oven. These clever options allow you to burn gas for weeknight convenience and switch to wood or charcoal for that authentic flavour on the weekend. It really is the best of both worlds.

Reading about it is one thing, but seeing these ovens in action is another. Come visit us at our Minto or Casula showrooms. Our team can walk you through the range, show you the build quality in person, and help you pick the perfect oven to make your outdoor space the talk of the town.