Wood Stone Scrap Crafters – Welding Rodeo
BTC’s 9th annual team welded sculpture competition & auction took place this past weekend, Friday & Saturday May 21 & 22, 2010. The theme for 2010 was “Human Form”.
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Napolese Restaurant Review – Indianapolis MONTHLY
We LOVE to celebrate alongside of Wood Stone customers! Below is a review from the Indianapolis MONTHLY that features, Pizzeria Napolese. The Dish: Hot & Fresh, Indianapolis MONTHLY Beth
Read MoreRenovated Wood Stone Test Kitchen in Charlotte North Carolina
Piedmont Natural Gas in Charlotte North Carolina recently renovated their test kitchen and installed a Wood Stone Mt. Adams 5′ Dual Gas-Fired Oven (WS-MS-5-RFG-IR). The newly renovated facility has
Read MoreWood Stone Celebrates Twenty Years – TODAY!
Jackie Van Zwol, Sales and Consultant Coordinator Once upon a time, in a land way up north and west, there lived some guys enjoying their lives. One sold restaurant
Read MoreThe Great Seattle Pizza Smackdown – Seattle Metropolitan Magazine
Article By Seattle Metropolitan Magazine JUST A HALF-DOZEN years ago, Seattle was a middlin’ pizza town, dominated by an omnipresent delivery giant and a few nostalgic independents. Fast-forward to
Read MoreWood Stone Cooks Up Local Spot Prawns and Yokeko Oysters
Wood Stone had the chance to cook some local spot prawns and Yokeko oysters during a test kitchen visit in a Bistro 3030. For the Spot Prawns we heated
Read MoreQ: 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
Read MoreFlame 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
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