Wood Stone Ovens

A collection of recipes for your Wood Stone equipment.

East Coast Pepperoni with East Coast Dough

Makes 1 ea. 16-in. pizza Caramelized onions and fresh mozzarella compliment this East Coast pepperoni pie.


  • 1 ea. 16-oz. Wood Stone East Coast Dough ball
  • 6 oz. Wood Stone Pizza Sauce
  • 1/2 tsp. granulated garlic powder
  • 4 oz. mozzerella/provolone blend cheese (we suggest Grande brand)
  • 2 oz. caramelized onion
  • 4 oz. pepperoni
  • 2 oz. fresh mozzarella, chopped into 1/2-in. pieces
  • Pecorino romano cheese, to taste


  1. Oven Temperature: 570-600 degrees
  2. Flour both sides of the dough ball and gently open the ball by hand to the desired thickness. Generally a 16-oz. dough ball will make a 16-in. pizza.
  3. Ladle the sauce in the center of the pizza shell. Use the bottom of the ladle to spread the sauce outward in a spiral to within 1/2-in. of the edge of the shell.
  4. Sprinkle the garlic powder over the sauce, followed by cheese. Top the pizza with onion, pepperoni, and mozzarella. Each slice of pizza should have the same amount of toppings on it. Sprinkle a bit of pecorino romano over the pizza.
  5. Transfer the pizza onto a large peel and land it in the raw landing zone of the oven. Once the pizza begins to color nicely on the side closest to the flame, rotate it 180-degrees and move it one pizza length closer to the flame, into the finishing zone.
  6. Once the side closest to the flame colors, and the top and bottom color of the pizza is balanced, remove the pizza from the oven using a large peel. Transfer the pizza to a cooling screen for about 1 minute to prevent sweating, then move it to a pizza board and slice into pieces. Total bake time will be about 4-5 minutes.

Wood Stone East Coast Dough

YIELD 27 lbs. Great for large pizzas, this dough strikes a balance between elasticity and extensibility, producing a crisp pizza crust that cracks a bit when folded. With the proper bake, this dough embodies a texture that travels well, ideal for to-go pizzas.
Direction Ingredient Brand and/or Description Quantity Metric Baker's %
A Water 9.5 lbs. 4.2 kg. 63.3
A Old Dough (yesterday's) Tear into pieces 1 lbs. .45 kg. 6.6
B Flour General Mills All-Trumps 15 lbs. 6.8 kg. 100
B Yeast SAF instant 1 Tbsp. 9.3 g. 0.14
B Salt Table Salt 3 oz. 89 g. 1.3
B Sugar White 2 Tbsp. 28 g. 0.4
C Oil Canola 5 oz. 148 g. 2.18
A Pour the water into the bowl of a large electric mixer fitted with a dough hook attachment. Tear the aged dough into pieces and add it to the bowl.
B Add the flour, then the remaining dry ingredients. Mix for 30 seconds.
C Add oil and  and mix for 2 minutes. Check Bowl Characteristics*.
Continue to mix on low speed (1) for 8 minutes.
D Cover and rest the dough for 15-20 minutes. Weigh, shape, and refrigerate.
Refrigerate the dough for at least 12-16 hours at 36-39 degrees F.
Dough is best with at least 24 hours on it and up to 72 hours.
Remove from refrigerator, allow minimum 1 hour before baking.
Do not let dough double in size, rotate back to refrigerator. 
*Bowl Characteristics:  At about 2 minutes the dough should be releasing from the sides of the bowl but still be sticking to the bottom. If it is too wet and sticking to the bottom add a little more flour.If the dough is too dry and clinging only to the hook add more  water.