The term wood-fired isn’t as clear as you might think. Wood-fired can be used to describe an oven that burns small pieces of kiln-dried wood in a hopper in the back of the oven, behind the oven cooking chamber, and it can be used to describe mid-size to full-size ovens that burn firewood inside the oven chamber. Portable ovens always use kiln-dried wood in a hopper and small countertop ovens typically use gas, because the oven chamber is too small for both a wood fire and pizzas.

The term typically describes an oven that can only burn wood, not one where the burner can be swapper, nor that can be used with gas or wood, either one or the other, or both at the same time.