What Can You Cook in a Wood Fired Pizza Oven? (Way More Than Pizza)

Most people buy a wood fired pizza oven for one obvious reason — pizza. And yeah, the pizza you get out of one is absolutely incredible. But here's the thing most new owners don't realize: a wood fired oven is one of the most versatile cooking tools you can own.

Seriously. Once you have one, you'll find yourself using it for way more than just pizza night.

Let's go through everything you can cook in a wood fired pizza oven. Some of these might surprise you.

Pizza (Obviously)

Let's get the obvious one out of the way. Wood fired pizza is the gold standard. At temperatures between 700-900°F, your pizza cooks in about 60-90 seconds. The crust comes out perfectly leopard-spotted, crispy on the outside, pillowy on the inside.

Whether you're making a classic Margherita, a white pizza with garlic and ricotta, or a loaded meat lovers — the wood fired oven takes it to another level.

Pro tip: Keep the dough thin. Wood fired ovens cook fast, and thick dough won't cook through before the outside chars.

Bread and Flatbreads

This is probably the second most popular thing people cook in their wood fired ovens, and for good reason.

After you've finished cooking pizzas and the oven temperature drops to around 450-550°F, it's the perfect time to bake bread. The residual heat and the steam from the dough create an amazing crust that's hard to achieve in a regular oven.

You can make:

• Sourdough loaves — The intense initial heat gives you incredible oven spring
• Focaccia — Drizzled with olive oil and rosemary, it comes out golden and crispy
• Naan and pita — These cook in just 2-3 minutes on the hot floor
• Ciabatta — The steam and heat create that perfect open crumb structure

Many professional bakeries still use wood fired ovens for exactly this reason. The bread just comes out better.

Roasted Meats

A wood fired oven is basically a super-powered roasting machine. The combination of high heat and smoke creates some of the best roasted meats you'll ever taste.

Whole Chicken

Place a whole chicken in a cast iron skillet or on a roasting rack. At around 500-600°F, a whole chicken cooks in about 45 minutes to an hour. The skin gets incredibly crispy — almost like fried chicken — while the inside stays juicy.

Steaks

You can cook steaks directly on the oven floor (some people use a cast iron skillet). The extreme heat sears the outside in seconds, creating a perfect crust while keeping the inside pink and tender. It's like having the world's best steakhouse in your backyard.

Ribs and Pork Shoulder

As the oven cools down to 300-350°F, it becomes perfect for slow roasting. Wrap your ribs or pork shoulder in foil, slide them in, and let the residual heat do its thing for a few hours. The low, steady heat and smoky environment make for incredible pulled pork.

Lamb

Leg of lamb or lamb chops cook beautifully in a wood fired oven. The high heat renders the fat perfectly and adds a subtle smoky flavor that pairs amazingly with rosemary and garlic.

Roasted Vegetables

This is one of the most underrated uses for a wood fired oven. Vegetables roasted at high temperatures caramelize beautifully, developing deep flavors you just can't get from a regular oven.

Try these:

• Whole peppers — They blister and char in minutes, perfect for peeling and adding to dishes
• Eggplant — Roast it whole until collapsed, then scoop out the flesh for baba ganoush
• Tomatoes — Slow roast at lower temps for the most incredible sauce you've ever tasted
• Asparagus, zucchini, mushrooms — A quick toss with olive oil and they're done in minutes
• Whole onions — Wrapped in foil, they become sweet and melt-in-your-mouth soft

Fish and Seafood

If you haven't tried cooking fish in a wood fired oven, you're missing out.

• Whole fish (like branzino or trout) — stuffed with lemon and herbs, cooked directly on the stone or in a pan
• Shrimp — In a cast iron skillet with garlic and butter, they cook in about 3-4 minutes
• Mussels and clams — Toss them in a pan with white wine and garlic. The high heat opens them up quickly
• Salmon fillets — On a cedar plank or in a skillet, the smoke adds an amazing layer of flavor

Casseroles and Baked Dishes

As your oven cools to the 350-450°F range, it's great for:

• Lasagna — The even heat and slight smokiness make it extra special
• Mac and cheese — Get that bubbly, golden top without turning on your kitchen oven
• Baked ziti — Cooks perfectly in a cast iron or oven-safe dish
• Moussaka — The classic Greek dish benefits hugely from wood fired heat
• Gratins — Potato gratin with a wood-fired bubbly cheese top is incredible

Desserts

Yes, you can absolutely make desserts in a wood fired oven. And they're amazing.

• Fruit crisps and cobblers — Apple, peach, or berry crisps cook beautifully at medium temperatures
• Chocolate lava cakes — Individual ramekins go in for about 8-10 minutes
• S'mores dip — A cast iron skillet with chocolate and marshmallows. Need I say more?
• Baked fruit — Peaches or pears with honey and cinnamon, roasted until caramelized
• Cookies — Drop cookies on a sheet pan and bake at lower temps

The Temperature Timeline

Here's a handy guide for what to cook and when, as your oven cools:

| Temperature | What to Cook | |---|---| | 800-1000°F | Pizza, flatbreads | | 600-800°F | Steaks, fish, quick-roasted veggies | | 450-600°F | Roasted meats, bread, chicken | | 350-450°F | Casseroles, baked dishes, slow-roasted meats | | 250-350°F | Slow cooking, braising, desserts | | 200-250°F | Drying herbs, dehydrating tomatoes |

The beauty of a wood fired oven is that it holds heat for hours. So you can plan your cooking around the temperature curve — start with pizza, then bread, then a roast, then dessert. One fire, multiple meals.

Tips for Cooking Non-Pizza Items

1. Use cast iron — Cast iron pans, skillets, and Dutch ovens are your best friends in a wood fired oven. They handle the heat and distribute it evenly.
2. Watch your food closely — Things cook faster than you expect at these temperatures. Stay nearby.
3. Rotate dishes — The side closest to the fire will cook faster. Rotate your pans halfway through.
4. Use the residual heat — Don't waste the heat after the fire dies. Plan a second round of cooking.
5. Get a good thermometer — An infrared thermometer helps you know exactly what temperature zone you're working with.

The Bottom Line

If you're only using your wood fired oven for pizza, you're seriously underusing it. This thing is an all-in-one outdoor kitchen that can handle everything from a quick weeknight dinner to a full holiday feast.

Once you start experimenting, you'll wonder how you ever cooked without one.