Recipe: 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
Read MoreMakes 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
Read MoreWood Stone’s website has a great new (and helpful) feature! When you visit our site you will find a drop down menu in the upper right section of every page titled
Read MoreBy Ann Rudorf, Wood Stone Residential Chef If you build wood fires in your oven, (either wood-only or wood/gas combination) you’ve no doubt heard our adage “Burn only seasoned
Read MoreCourtesy of Ann Rudorf, Wood Stone Residential Chef: The decorated eggs of the season remind us to whip up some of those delicious baked egg recipes in the Wood
Read MoreRepresentative Rick Larsen was on a Congressional Trade Delegation to New Zealand and Australia last weekend. During their stop in Wellington they had a chance to visit our customer
Read MoreContributor: Jackie Van Zwol – VP, Consultant Champion and Team Building, Wood Stone We received this photo (Wood Stone Pizza Dough Recipe) from a Wood Stone Friend, Ric, who
Read MoreWe are always excited to hear about Wood Stone customers in the news. Mike Isabella’s reastaurant Graffiato is getting a lot of attention for all the right reasons in
Read MoreWood Stone is looking forward to attending to International Pizza Expo in Las Vegas, March 1-3. With over 4 football fields filled with nothing but pizza-related things, it’s the show
Read MoreIf you have visited the Willows Inn and are as big of a fan of Chef Blaine’s mastery in the kitchen as we are, make sure you go to the
Read MoreWood Stone The little company that could be changing the culture of foodservice Wood Stone announces a new chapter in its leadership. From our roots comes our future.
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