Q: Can Wood Stone Ovens Reach 800 Degrees?
A: Wood Stone ovens can easily maintain 800 degrees. Wood Stone measures temperature from the deck of the oven – not the dome. We measure the deck temperature in
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Flame Color in a Wood Stone Oven
We often receive calls from technicians or operators who, upon seeing the beautiful yellow dancing flame of Wood Stone oven for the first time, are concerned that the flames
Read More“Into the Fire, Wood-burning ovens give pizza special taste, texture and aroma” – National Culinary Review
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“Stephan Bahr executive chef Metrazur New York City” – Food Arts Magazine January/February 2010
” 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 More“My Favorite Gear” – Food Arts Magazine January/February 2010
David 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 More“Huntington Prime to open Wednesday” – The Hearld-Dispatch
January 30, 2010 @ 10:35 PM JEAN TARBETT HARDIMAN The Herald-Dispatch HUNTINGTON — Michael Bowe has been waiting months to get back to what he loves. He’s been designing,
Read MoreWood Stone Travels – “We are not afraid of Wood”
Regional Sales Manager, Phil Eaton “We are not afraid of Wood” Those were the words that Robert and Corey Nyman countered when I asked them if they realized that
Read MoreColicchio & Sons covered in “Restaurants Reboot at Reality-Show Speed” – New York Times
Wood 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 MoreMade in Whatcom County: Wood Stone still burning hot – Bellingham Business Journal
Wood 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 MoreWe use the oven to bake bread every morning…
We use the oven to bake bread every morning, make sauce, caramelize onions, roast peppers, broil leeks, make chutney, candy nuts, braise meats, and we’ve made about 100,000 pizzas
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