Thanks, Tee! Since our house is also heated by wood only, storing wood is a way of life here. We live on 3 acres so we have room to store wood, the biggest issue is keeping rodents away from it. My outdoor cats are spoiled so they aren't doing their job as well as they should
For the pizza oven, I spend a few hours a couple times a year to split a bunch of very dry wood and we pack it into plastic and cardboard boxes that are sealed and stacked. We have them in my horse barn, in the water heater room, and in my husband's wood shop. We bring in a box as needed. We have a galvanized oval container that will hold a night's worth, that sits under the oven. When I'm pre-heating the oven, I use bigger logs that are set aside from our general wood supply which is usually bay or oak, occasionally madrone. I've found that once the oven is well-heated, it really doesn't require that much of the super-dry split stuff to maintain the flame I need to cook, so I probably only use half a box or less each night for cooking. The preheat uses more wood, but this oven is pretty efficient so I probably use less than others with bigger ovens.