Wood Stone Ovens

A collection of recipes for your Wood Stone equipment.

Margherita Pizza

Makes 1 ea. 10-12-in.pizza Named for Italy’s beloved Queen Margherita di Savoia, this tomato, basil, and mozzarella pizza was created in 1889 by pizzaioli Raffaele Esposito of Naples. With colors that commemorated the Italian flag, Margherita Pizza set the standard for pizza across the globe and successfully established Naples as the pizza capitol of the world.


  • 1 ea.10-oz. Wood Stone Naples Style Dough Ball
  • 2 oz. Wood Stone Pizza Sauce
  • 2 oz. fresh mozzarella (we suggest Grande brand), cut into 1/4-in. cubes
  • 4-5 ea. basil leaves, cut into chiffonade


  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. Place the mozzarella pieces evenly over the pizza, up to within 1 ⁄4-in. of the shell’s edge.
  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 and garnish with basil, then move it to a pizza board and slice into pieces. Total bake time will be about 4 minutes.

Naples Style Pizza Dough

Yield 16 lbs. Pizzaiolos like the ones Wood Stone chef Frank Milward studied with in Naples, Italy, are intimately connected to the composition of their Napoletana pizza dough, determining proportions by touch, rather than recipe. Wood Stone has gathered the best of our experiences—from travels abroad and years of practice and patience within our Bellingham test kitchen—to bring you our foundation Naples-style pizza dough recipe. Read more about Chef Frank’s visit to Naples and “Cooking Naples Style."
Direction Ingredient Brand and/or Description Quantity Metric Baker's %
A Water cool 6.35 lbs. 2.8 kg. 63.5
A Salt Fine Sea salt 2.5 oz. 75 g. 2.75
B Yeast Fresh compressed cake 0.7 oz. 22 g. 0.8
C Flour Caputo 00 Pizza flour 10 lbs. 4.53 kg. 100
A Pour the water into the bowl of a large electric mixer fitted with a dough hook attachment.  Add the salt and mix on low speed for 2 minutes, or until the salt dissolves completely.
B Add the yeast and mix for 5 minutes, or until the yeast is completely dissolved and hydrated.
C Add the flour and mix for 2 minutes. At 2 minutes, check the bowl characteristics*.
Mix for 8 more minutes on low speed. After 8 minutes, mix for 1 minute at medium speed.
Remove the dough from the bowl turn the entire dough ball out onto a work surface. Shape the dough into a large dough ball, and cover with a damp cloth for 10-15 minutes.
After the dough has rested, scale and shape the dough into 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. Turn the finished dough balls in a light coating of flour and place in an air tight dough box for a minimum of 4 hours at room temperature, or overnight in a refrigerator.
For best flavor, age overnight.temperature for a minimum of 1 hour.
*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.