The best pizza toppings for your wood-fired oven – and what to avoid

A great pizza starts with the dough, but it’s the toppings that really make it irresistible. In a wood-fired oven, toppings work a little differently than in a regular oven. Because of the high temperature and short baking time, some ingredients do better than others. Here’s what to watch out for and which combinations work best for your pizza oven – and which ones you should save until after baking.

Why toppings react differently in a wood-fired oven

The short, intense heat of 350–400 °C (662–752 °F) makes for a crispy crust and bubbly edge, but can also cause some ingredients to burn, dry out, or lose their texture. That’s why you want toppings that:

• Have little moisture (or are well drained), like drained mozzarella or pitted tomato. Too much moisture makes your crust soggy and prevents proper baking.
• Cook quickly or are already cooked – salami, pre-cooked veggies, or sautéed mushrooms will be perfect in 90 seconds. Raw meat or thick veggie slices often stay undercooked.
• Can handle high temperatures – cheeses that don’t burn and toppings that won’t wilt or dry out.

These days, more people are experimenting with not just classic pizzas but also pinsas – a lighter, oval pizza variant made with a flour blend and high hydration. You can bake pinsas in a wood-fired oven too, as long as you stick to the same topping principles: low moisture, quick cooking, and good balance.

Which cheeses work best on a wood-fired pizza?

Avoid high-fat cheeses that burn too fast, like grated cheddar. Instead:
• Cow’s milk mozzarella (block or shredded) – melts well and keeps its shape.
• Buffalo mozzarella – deliciously creamy but releases lots of moisture, so drain well.
• Pecorino or Parmesan – perfect for adding flavor on top of mozzarella.
• Taleggio or gorgonzola – for those who love bold flavors.

Veggies and meats: what works, what doesn’t?

Keep it simple. Two to three toppings is usually best – they cook evenly and stay balanced. Think of something soft (like zucchini), something salty (like bacon), and maybe a spicy or fresh topping added afterward. This “less is more” approach is how many pro pizza makers do it.

• Salami or prosciutto – tasty options if sliced thin.
• Mushrooms, artichoke hearts, peppers – pre-grill or sauté to reduce moisture.
• Fresh tomato – only if seeded and drained to avoid soggy dough.
• Pineapple – let it drain or use less to prevent soggy crusts (and yes, we know – some people think this is a sin, but hey, go for it if you love it 😉).
• Raw chicken or ground meat – better to cook these fully first; they won’t cook fast enough in the short baking time.

Toppings to add after baking

Some ingredients are best added after baking. They stay fresh, peppery, or creamy, without burning:

• Fresh arugula
• Basil leaves
• Truffle or chili oil
• Parmesan shavings
• Burrata
• Dry-cured ham or mortadella

Jens – Category Manager Consumer Goods at BOSKA:

“Fresh herbs like basil burn super fast. Pro tip: if you want to bake basil on your pizza, put it under the cheese, not on top. That way it burns much less quickly.”

Our favorite combos from the test kitchen

We tested tons of combinations while working on the Pizza Oven Pro (tough job, we know 😉), and these combos were real standouts:

• Pumpkin, goat cheese, pecans, and arugula
• Salami, mushrooms, and shredded mozzarella
• Prosciutto and burrata with basil
• Asparagus, peas, and goat cheese (check out recipe)

With the right toppings, you’ll get the most out of your wood-fired pizza. Try, taste, and experiment – and don’t forget to add some finishing touches after baking for that perfect texture and flavor. Because the best pizzas aren’t just about temperature, but also about feeling.

For perfect results, good dough is just as important as the toppings. Read everything about the best pizza dough for your wood-fired oven.