February 2010 Kathryn Kjarsgaard “Hearkening back to the centuries-old custom of baking a thin-crust pizza over a blistering fire in Italy, many restaurants today are using wood-fired ovens to
Read More” I love the Wood Stone Pizza Oven (www.woodstone-corp.com) because it never, ever breaks down. Our restaurant has been here for 10 years, and everything breaks down – except
Read MoreDavid Burke chef/owner David Burke Townhouse (and others) New York City “With the Wood Stone Pizza Oven (www.woodstone-corp.com), you can do everything from pizza to whole fish to soufflés.
Read MoreWood Stone is very excited about a new installation at Tom Colicchio’s new restaurant, Colicchio & Sons in New York. Tom’s new restaurant and a few other outstanding restaurants
Read MoreWood Stone was excited to be featured in the Bellingham Business Journal this week. Bellingham Business Journal By Isaac Bonnell “When you walk into Wood Stone headquarters out near
Read MoreA new trend is on the brink of rapid expansion in the pizza industry. Part of its allure builds on the themes of authenticity and locality that have propelled
Read MoreWe found this article very interesting as Brixx Wood Fired Pizza is a Wood Stone Customer. We have been discussing it internally and thought we would give others the
Read MoreWe were very excited to see Wood Stone mentioned in a recent On Campus Hospitality article about Bates College: …The centerpiece of the facility is a brick oven from
Read MoreWhat should a pizzeria operator consider when selecting a stone hearth oven? Learn about the various types of stone hearth ovens, the fuel configurations available and some of the
Read MoreInterest in coal-fired ovens heats up Richard Slawsky Editor, Pizzamarketplace.com For serious pizza aficionados, pies cooked in a coal-fired oven rank above all others. There are dozens of Internet
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