Wood Stone Ovens

A collection of recipes for your Wood Stone equipment.

Hot Italian Pizza

Makes 1 ea. 10-12-in. pizza Loaded with spicy meats and classic Italian ingredients, this pizza is always a hit. We tend to add basil leaves to our pizzas before they go in the oven so all the ingredients have an opportunity to mingle, but some folks prefer a more colorful pizza and opt to add the leaves after the pizza has baked. Either way produces delicious results!


  • 1 ea.10-oz. Wood Stone West Coast Dough ball
  • 2 1/2 oz. Wood Stone Pizza Sauce
  • 1 1/2 oz. mozzerella/provolone blend cheese (we suggest Grande brand)
  • 1 oz. fresh mozzarella, chopped into 1/2-in. pieces
  • 1 1/2 oz. hot cappicolli
  • 1 1/2 oz. spicy pepperoni
  • 1 oz. Genoa salami
  • 1 oz. kalamata olives, quartered
  • 1/2 oz. Pecorino cheese
  • 4 ea. whole basil leaves


  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 10-oz. dough ball will make a 10-12-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 a 1⁄2-in. of the edge of the shell.
  4. Sprinkle cheese evenly over the pizza, until it just covers the outside edge of the sauce. Top the pizza with the fresh mozzarella, cappicolli, pepperoni, salami, olives, Pecorino cheese, and basil leaves. Each slice of pizza should have the same amount of toppings on it.
  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 minutes.

Wood Stone West Coast Dough

Our original Wood Stone dough, this recipe has carried us through the years without fail. For thin to medium 10-12-in. gourmet pizzas, this west coast dough recipe can’t be beat. Wood Stone West Coast Dough is at its best when aged for 2-3 days. If you’re short on time, we suggest Wood Stone Dough. Yield 25 lbs.
Direction Ingredient Brand and/or Description Quantity Metric Baker's %
A Water 9 lbs. 4.08 kg. 60
B Flour General Mills Superlative 12 lbs. 5.44 kg. 80
B Semolina #1 3 lbs. 1.3 kg. 20
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
A Pour the water into the bowl of a large electric mixer fitted with a dough hook attachment
B Add the flour, then the remaining dry ingredients. Mix for 2 minutes.   Check Bowl Characteristics*.
C Continue to mix on low speed (1) until gluten window is developed, about a 8 minute mix time for this dough.
D After the dough has rested, scale it into the appropriate sized dough balls: round off the dough by pulling at the outer edges of each dough ball and folding the edges into each other. Rotate the dough ball 90 degrees and repeat the process with the opposite edges. Roll the dough in a circular motion with your hands,  forming a smooth ball, and place the dough balls in a lightly oiled dough box.
E Cover the surface of each doughball with a light coating of oil to prevent the dough from skinning. Cover the dough box and refrigerate for a minimum of 12-16 hours in the refrigerator. For best flavor, age 2-3 days.
*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.