On the Surrey–Sussex border, between the oak ridges and hazel coppice of our estate, we cut and season the same wood we use in our own outdoor ovens. What we offer here is not generic fuel, but firewood made for the steady, high heat of modern ovens such as Ooni, Gozney, and Delivita.

Each log is 4cm x 4cm — a size chosen for balance: large enough for consistent burn time, small enough for quick ignition and fine temperature control. They are split from dense local hardwood, air-dried in our barns, and stacked until each piece reaches the ideal moisture level for a clean, even flame.

From our woodland to your fire

All our pizza wood begins in managed estate woodland. Careful thinning and coppicing keeps the woodland healthy and productive, giving us a steady supply of ash and other hardwoods well suited to high-temperature cooking. These are species known for their structure and heat performance — wood that burns hot and bright, without excess smoke.

Once felled, the timber is brought to the yard and split into the larger 4cm x 4cm pieces preferred for pizza ovens. We don’t rush the process. The wood seasons naturally under cover in our air barns — the same barns where we dry our firewood for stoves and cottages. Warm air and time do the work, drawing out excess moisture slowly to around 20% or below. This level sits comfortably within the Ready to Burn criteria and ensures steady heat without sparking or soot.

A size made for control

Modern pizza ovens rely on precision as much as power. Too small a piece and the fire burns too fast; too large and you lose responsiveness. Our 4cm square cut gives that middle ground — enough weight for an enduring ember bed, yet quick to catch and easy to manage during a bake.

• Steady heat: The large-cut hardwood maintains high heat for longer stretches, ideal for consecutive pizzas.

• Clean-burning: Air-dried hardwood gives minimal smoke and a clean flame, avoiding taint on dough or toppings.

• Responsive control: The square-cut shape sits neatly in compact oven chambers, so you can feed and adjust with precision.

Customers running Ooni, Gozney, or Delivita ovens tell us they appreciate how this size and dryness translate directly into cooking performance — consistent temperature, clean crusts, and less ash after the fire has burned down.

Air-dried, not kiln-dried

At Hawksfold we air-dry, never rush. Kiln-drying can strip wood too fast, making it brittle and depleting character. Our slow-drying process retains the dense structure that gives hardwood its even heat and controlled burn. It’s the same approach we use for all Hawksfold firewood: steady, traditional, and shaped by the rhythm of the seasons.

In winter, air circulates through the barns, cool and dry. In summer, the warm breeze across the Downs finishes the job. We monitor moisture closely but let time do the majority of the work. The result is wood that lights easily, burns evenly, and keeps you connected to a slower kind of craft — the same patience that goes into hand-shaped dough and perfect crust.

Provenance and process in every fire

When you cook with Hawksfold wood, you’re cooking with an estate fuel in every sense.

• Locally grown: All timber comes from managed woodland on or neighbouring the estate.

• Responsibly cut: Selective felling supports woodland regeneration and biodiversity.

• Traditionally seasoned: Air-dried under barn cover for up to two years, depending on species and size.

• Ready to Burn certified: Meeting strict moisture standards for safe, efficient combustion.

We think provenance should show up not just in flavour, but in the way the fire behaves — bright, clean, dependable. That steadiness is what defines Hawksfold wood across our range, whether it’s for the cottages, the fire pit, or the pizza oven in your garden.

Practical details

• Wood type: Predominantly ash, with some other estate hardwoods.

• Size: 4cm x 4cm cut, approximately 15cm in length.

• Moisture content: Below 20%.

• Packaging: Bagged or boxed in easy-to-carry portions.

• Suitable for: Ooni, Gozney, and Delivita ovens; outdoor ovens and compact wood-fired pizza setups.

Worth the wait

Every piece you receive has been grown, split, stacked, and dried by hand within a few miles of where it fell. That sense of circularity — woodland to fire, field to flavour — is at the heart of Hawksfold.

Firewood for us isn’t a commodity. It’s part of a working landscape that continues to heat our cottages and feed our ovens just as it has for generations. The result is wood that feels considered and reliable. The kind that lets you focus on your dough and toppings, confident the fire will do its part quietly and well.

From our woodland to your fire — this is pizza wood shaped by place, and by time.