Theiss Brissago: wood, gas, or both?

Both systems can produce the intense top and floor heat needed for an airy crust and pronounced char. Because a pizza spends so little time in the oven, the smoke-flavour difference is often smaller than expected. The larger difference is how you start, control and repeat the bake.

Choose wood when tending the fire is part of the experience. You watch flame and embers, add small dry logs and adjust the fire as conditions change. It rewards attention and creates atmosphere, but requires practice, dry fuel storage and ash removal.

Choose gas when you want to use the oven regularly with little preparation. A control knob makes results easier to repeat, keeps heat steady between pizzas and shuts down quickly. For families and midweek cooking, that convenience is often decisive.

A hybrid keeps both options open: gas for uncomplicated everyday cooking and wood for deliberate live-fire evenings. The flexibility is valuable only if you expect to use both modes; otherwise a single-fuel model is usually the clearer choice.

1. Do you mainly want to bake, or do you also want to tend a fire?
2. How often will you cook spontaneously during the week?
3. Do you have dry wood storage and accept ash cleaning?

Prioritise gas for speed and repeatability, wood for ritual and flame, or hybrid when both genuinely matter.

Is wood or gas better for a pizza oven?

Gas is faster and easier to control. Wood offers a stronger live-fire ritual and requires active heat management. With either fuel, pizza quality depends mainly on heat, dough and technique.

Who should buy a hybrid pizza oven?

A hybrid oven suits cooks who want convenient gas baking during the week and the experience of wood fire at weekends without owning two ovens.

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Manufacturer information: Theiss Brissago.