Wood Stone is very excited to be connected to this year’s “Pizzeria of the Year” from Pizzatoday.com. We love it when customers work magic with our equipment! Joe Fugere,
Read MoreTom Douglas, that’s who! Seattle’s own celebrity chef was the first to ask Wood Stone for a wood-fired oven specifically for baking pretzels at his Brave Horse Tavern. A
Read MoreOlive Tapenade Makes 4 cups Our twist on traditional tapenade uses mayonnaise to soften its flavor. When we serve breads, crackers, and vegetables in our test kitchen, we always
Read MoreWood Stone had a great time at the 2011 International Pizza Expo. The International Pizza Competition is an exciting part of the show and we are always happy to
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 More
