Answer:
Wood, Propane/Gas, Charcoal, Wood Pellets
Explanation:
Wood imparts a smokey taste to pizza. It warms up rapidly, but maintaining the proper temperature takes constant monitoring. By burning several types of woods, such as cherry and maple, wood-fired versions provide the greatest taste selections. Temperature control isn't as accurate as it is with a gas, charcoal, or pellet oven, though. Propane is used in most gas ovens. Propane allows for more precise temperature control, allowing for minute modifications. These versions usually include an ignition knob and a flame control dial. They're also more likely to include a built-in thermometer, but this isn't a requirement for all outdoor ovens. Charcoal, like wood and pellets, imparts a smokey taste to the pizza. Charcoal takes longer to achieve cooking temperature than other fuels, but it is easier to control than wood. The charcoal does not need to be divided and comes in a handy storage bag. Wood pellets provide many of the same advantages as real wood. Pellets, for example, are created from various woods that provide smokey characteristics to the pizza, such as hickory and maple. Pellets are easier to store and handle for some individuals; instead of splitting wood, they just pour the pellets into the oven.
