Introducing Wood Stone ’00’ Pizza Dough
Wood Stone’s ’00’ Pizza Dough is ideal for those seeking a lighter texture with excellent rise. This versatile dough performs beautifully whether baked directly on the hearth or in
Read MoreCategory: Recipes
Shortbread Apple Crisp with Apple Cider Caramel
Layered with fresh zucchini, tomatoes, and bell peppers, this colorful dish is baked to perfection with aromatic herbs and a hint of garlic. Perfect for a healthy, delicious side
Read More
Winter Squash Pizza with Prosciutto, Onion and Peppers
Layered with fresh zucchini, tomatoes, and bell peppers, this colorful dish is baked to perfection with aromatic herbs and a hint of garlic. Perfect for a healthy, delicious side
Read More
Summer Vegetable Tian
Layered with fresh zucchini, tomatoes, and bell peppers, this colorful dish is baked to perfection with aromatic herbs and a hint of garlic. Perfect for a healthy, delicious side
Read More
Harissa Braised Pork Shoulder
Experience the rich flavors of the Middle East with this succulent pork roast recipe, marinated overnight in a spicy harissa, garlic, and pomegranate molasses mixture. Slow-cooked to perfection in
Read More
Dark Chocolate Bread Pudding with Cherry-Red Wine Syrup
Add the red wine, sugar and cinnamon stick to a sauce pan. Cut two, 2” strips of the rind and add to the pan, along with the juice
Read More
Hasselback Butternut Squash with Roasted Cabbage
Heat your Wood Stone oven to a moderate temperature (between 400°F and 500°f) and turn your side flame to 3.
Read More
Roasted Butternut Squash and Pear Soup with Pistachio-Millet Crunch
While your Wood Stone oven is heating in the morning and the temperature is under 400°F, turn your side flames to 2.
Read More
Oven Seared Duck Breast with Roasted Grapes
Heat your Wood Stone oven to between 450°F and 550°F.
Trim the Brussels sprouts and cut each into ¼” slices. Set aside.
Read More
Brussels Sprouts with Pancetta and Apple Cider
Brussels Sprouts with Pancetta and Apple Cider
Read More