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- Fire Deck 11290
- سطح النار 11275
- Fire Deck 11275
- سطح النار 9690
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- سطح النار 11260
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- سطح النار 9660
- Fire Deck 9660
- سطح النار 8645
- Fire Deck 8645
- سطح النار 6045
- Fire Deck 6045
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Posts by category
- Category: Blog
- Built for Chefs, Designed for Performance.
- Wood Stone Appoints Chris Hartford to Director of Sales
- Join us at the National Restaurant Association Show in Chicago
- Join Us at Pizza Expo 2026
- Table 87: Coal Fired Tradition, Powered by Wood Stone
- Black Seed Bagels: Crafting the Best Bagels in New York
- East Ramp Wood-Fired Pizza in Fairbanks
- Choosing the Right Commercial Pizza Oven for Your Kitchen
- OneRev is a Money Maker.
- Chef Joe Flamm on Flavor, Culinary Excellence & Wood Stone Ovens
- Celebrating 35 Years of Connection, Collaboration, and Culinary Passion
- The Value of Choosing American-Made Kitchen Equipment
- OAK & STONE
- District Brewing: Recipe for Success
- Types of Pizza Ovens: To Brick or Not to Brick
- Category: Customer Profiles
- Customer Spotlight: Industry Kitchen, NYC
- Why Wood Stone was the “obvious choice” for Canlis
- Powerful Product – Stoneburner
- Powerful Partner – Your Pie
- Powerful Performance – California Pizza Kitchen
- California Chutney
- Wood Stone – Worth its weight in gold!
- La Place Marche du Monde
- The Rock Wood Fired Pizza and Spirits
- Amici’s
- California Pizza Kitchen
- Wolfgang Puck
- Category: Employee Events
- Upcoming Event
- Wood Stone Family Pizza Night 2018
- 1st Annual Owner’s Day!
- Wood Stone Takes Us Out to the Ball Game
- Ski to Sea 2014 – Wood Stone Ash Kickers
- Wood Stone Family Pizza Night
- Last Day of Work in 2011
- Wood Stone's Thanksgiving Feast 2011
- Wood Stone Staff Picnic 2011
- Wood Stone’s Presidents turn 60!
- Thanksgiving at Wood Stone
- Wood Stone’s Annual Bass Tournament 2010
- Harry’s Adventure, Bellingham to Utah
- Bike to Work Day 2010
- Wood Stone Scrap Crafters – Welding Rodeo
- Wood Stone Celebrates Twenty Years – TODAY!
- Thanksgiving Tradition at Wood Stone
- Wood Stone Hits the Bowling Alley
- Category: Events
- Webinar Series, Part 2: Oven Versatility
- Webinar Series: Part 1, The Gas Plancha
- Join us at NRA 2019!
- Upcoming Events
- Green Plate Special and Garden Recipes
- It’s Our Birthday!
- NAFEM 2015
- Grain Gathering
- Wood Stone Education
- Wood Stone Loves Smart Trips!
- Wood Stone has Gone Solar!
- Wood Stone Tandoor to be used at Kneading Conference 2013!
- Rep Gig 2013!
- Stone Hearth Course offered at Bellingham Technical College
- Wood Stone – NAFEM Show 2013 #664
- Wood Stone’s Visit to Jonathan Fox’s La Madia
- Caputo and Neapolitan Pizza – International Pizza Expo 2012
- Mario Batali uses a Wood Stone oven at The Venetian
- Wood Stone Corp & Ski to Sea 2011
- First Favas of Spring & a Mobile Hearth, Chef Rachell Boucher
- 2011 International Pizza Expo award winners use Wood Stone ovens
- Wood Stone to attend the 2011 International Pizza Expo!
- Wood Stone Company Picnic 2009 – ADMIT FUN
- Chef Summit 2009
- Category: Featured
- Wood Stone Home & My Daily Delish
- Introducing our new “Start-Up Package”
- Our Commitment to You During COVID-19
- A Complete Rotisserie Chicken Program
- **NEW** Best Practices Videos available!
- Exciting new leadership changes at Wood Stone!
- Guest Post: Meet Chef Anthony Mukerjee
- Guest Post: Meet Liza Elman
- Guest Post Meet Chef Travis Walker
- Guest Post: Meet Chef Linda Bedell
- Save Money with Less Hood!
- A Press Release re: our relationship with Josper
- Pierside Kitchen at Semihamoo Resort
- Traditional Series 5′ Oven
- Category: In the Kitchen
- Shortbread Apple Crisp with Apple Cider Caramel
- Winter Squash Pizza with Prosciutto, Onion and Peppers
- Summer Vegetable Tian
- Harissa Braised Pork Shoulder
- Dark Chocolate Bread Pudding with Cherry-Red Wine Syrup
- Hasselback Butternut Squash with Roasted Cabbage
- Roasted Butternut Squash and Pear Soup with Pistachio-Millet Crunch
- Oven Seared Duck Breast with Roasted Grapes
- Brussels Sprouts with Pancetta and Apple Cider
- Sweet Potato Pepperoni
- Veggie Filled Boule
- Cedar Plank Tofu
- OAKMAN INNS BUCKINGHAM RESTAURANT RESTORED
- Savory Stuffed Bao Buns
- Pearl Couscous with Charred Lemon and Parmesan
- Colorful Quinoa Salad
- Cedar Planked Roasted Vegetables
- Roasted Beet, Sweet and Blue Sandwich
- German-Style Potato Salad
- Cherry Chocolate Skillet Cookie
- Yogurt Baby Cakes with Grapes
- PNW Apple Burger
- Pear Pecan Gallette
- Fall Fig Cake
- Are Pinsas the new Pizza?
- Maximize Your Wood Stone Oven with Dessert!
- Salsa Verde
- Mac and Cheese
- Are you ready for some… ribs?!
- Greek Detroit?
- Guest Post: Meet Chef Mike Brockman
- Guest Post: Meet Chef Ann Rudorf
- Category: In the News
- Wood Stone Launches Electric OneRev
- LA Eatery Expands For The Love of Food
- Wood Stone Certified Repair Technicians
- Wood Stone Hires New Representation in Multiple Territories
- Fueling connections; hip is where the Hearth is
- Wood Stone hires new VP of Innovation & Strategic Marketing
- Wood Stone Hires New Representation for upstate NY
- The answer for customers’ post-pandemic growing pains
- Wood Stone Hires New Representation
- Wood Stone Hires New Representation
- Wood Stone Announces New Leadership Roles and Welcomes New VP of Operations & Engineering
- Our New Responsive Website is Live!
- For Immediate Release: Sales Team Announcement
- Making Bistros Bright
- Wood Stone Leadership Announcement
- Wood Stone is an Employee-owned Company
- Wood Stone Unites with Foodservice Equipment Industry Leader
- Live Basil Goes Live
- Project Pie
- St-Viateur Bagels
- A Wood Stone Installation in Action!
- A Facade We Can Get Behind: The Golden Beetle
- Wood Stone Service Training
- Wood Stone Welcomes James Garton
- Malawi’s Pizza
- Tamarind of London
- Street to Table: Robata Grill Sparks Chef Bryant Ng’s the Spice Table
- Let’s Vent
- From the kitchen: Salad bowls
- Jamie’s Italian Dubai Lights Up Festival City
- Wood Stone’s “Great City Tour” Part 2: London
- If you HAVE to go to a hospital…
- e2 emeril’s eatery – open for business in Charlotte!
- Modmarket: Farm to Fork Fast Food
- Let’s talk temperature: Wood Stone Plancha
- Wood Stone & Dorothy Lane Market
- Wood Stone Project Showcase: Wellmark Blue Cross/Blue Shield
- Tamarind of London comes to Wood Stone
- Wood Stone & ShopHouse
- Ellicott City’s Coal Fire Pizza In the News
- Wood Stone’s "Great City Tour" Part 1: Chicago
- Nice Words from Byzantium’s Head Chef, Grant MacNicol
- Black Sheep Coal Fired Pizza Named "The Best" by the Food Network
- Our newly designed woodstone-corp.com/wood-stone-for-the-home is officially live!
- Wood Stone featured in WA Export Initiative Video
- Fun in the Test Kitchen
- Chef Mike Kalanty visits Wood Stone
- We only employ THE BEST!
- Wood Stone & the Thunderbird Medical Center
- Tutta Bella Founder Joe Fugere Appointed VP of International Neapolitan Pizza Certification Organization
- BALLE visits Wood Stone
- NY Times, The Willows Inn and Blaine
- Interested in coal-fired ovens? Check out the raves for this Wood Stone installation…
- Recipe: Currant Scones
- Seattle Business Magazine features Wood Stone
- More great stuff from our “Pizzeria of the Year” friends at Tutta Bella
- Wood-fired pretzels! Who knew?
- Translate Wood Stone’s website into more than 50 languages!
- Cooking with Wood: Wisdom from a Wood Stone Chef
- Wood Stone Home for Spring: Baked Eggs & Cookware
- Representative Larsen visits Osteria del Toro during trip to New Zealand and Australia
- Pizza Dough!
- Praise for Mike Isabella’s Graffiato
- Blaine Wetzel from The Willows up for Best New Chef, NW!
- Wood Stone Announces a New Chapter…
- Wood Stone & Keith Carpenter: Sustainability Champion Award Winner
- NY Times names Willows Inn as must-visit desination in 2011
- Artisan Breads!
- Wood Stone sends oven to the Warrior Transition Unit in MA
- Wood Stone Customer, Branzino highlighted in Seattle Times
- “Filthy Rich” Holiday Gift Guide 2010
- Watch the PBS special “Fixing the Future” here
- Jeff Galvin of La Chappelle in London, and Wood Stone
- Pizza East: A Runaway Success!
- PBS special highlights Bellingham & Wood Stone
- Congrats to Tutta Bella, 2010 Independent Pizzeria of the Year!
- Napolese Restaurant Review – Indianapolis MONTHLY
- The Great Seattle Pizza Smackdown – Seattle Metropolitan Magazine
- “Into the Fire, Wood-burning ovens give pizza special taste, texture and aroma” – National Culinary Review
- “Stephan Bahr executive chef Metrazur New York City” – Food Arts Magazine January/February 2010
- “My Favorite Gear” – Food Arts Magazine January/February 2010
- Colicchio & Sons covered in “Restaurants Reboot at Reality-Show Speed” – New York Times
- Made in Whatcom County: Wood Stone still burning hot – Bellingham Business Journal
- Neapolitan’s New Wave – pizzamarketplace.com
- Wood-fired pizzeria accuses Brixx of ‘false advertising’
- Wood Stone at Bates College
- How to Pick a Stone Hearth Oven
- Interest in Coal-Fired Pizza Heats Up
- “You Had Me at Hello” Award
- Wood Stone Employee Nominated for Above and Beyond Award (NACM)
- Lazy Dog Cafe Receives Hot Concept! Award
- Tutta Bella wins Hot Concept! Award
- Category: International
- Category: Our Customers
- Farrelli’s Wood Fire Pizza
- Elemental Pizza
- Easy as ABC Kitchen!
- Cooking With Coal!
- Wild for Wild Truffle Pizza!
- Holy Smokes!
- Modern Flavors of Arabia and Wood Stone!
- Amici’s and Wood Stone Equals Amore
- Colicchio & Sons
- Flying High with Giant Eagle
- Red Door Grill & Mt. St. Helens
- First Wood Stone Fire Deck 90112 – St-Viateur Bagel Shop
- Because even college students should eat well.
- A Wednesday Night at 800 Degrees with Anthony Carron
- Extra Virgin Pizza (Singapore) Opens to Rave Reviews
- Wood Stone Visits Washington State Wine Country
- Wood Stone – Partnering for Success
- Big Daddy’s Pizza – Sevierville, TN
- “Huntington Prime to open Wednesday” – The Hearld-Dispatch
- Wood Stone Travels – “We are not afraid of Wood”
- Tutta Bella Serves up Lunch at Wood Stone
- “This kind of cooking has chefs fired up” – SF Gate
- New Seattle Wood Stone Installation – Cicchetti Kitchen and Bar
- Wood Stone Travels – Pizza in Arizona
- Pumpkin Carving Contest at Flatbread Community Oven
- Category: Press Release
- Category: Products
- English Muffins on the Gas Plancha Griddle
- Vashon Discontinued
- Mt. Olympus Day!
- The Sous Vide Finish Line
- Wood Stone Ovens ARE energy efficient!
- Wood Stone Duck Oven
- NEW! Whatcom Gas Vertical Rotisserie Cooking Videos
- Wood Stone Rotisserie Cooking Showcase
- Burning the Flame at Both Ends – When You Need To and When You Don't (Fire Deck Tips)
- Why a Wood Stone Tandoor?
- Wood Stone and Naples Pizza
- Renovated Wood Stone Test Kitchen in Charlotte North Carolina
- Q: Can Wood Stone Ovens Reach 800 Degrees?
- Flame Color in a Wood Stone Oven
- Wood Stone Rotisseries, GREAT for Peruvian Chicken
- The Truth About Under Floor Burners – Wood Stone Infrared Technology
- Wood Stone and Coal-Fired Pizza
- Cleaning Excessive Buildup from a Wood Stone Oven Floor
- Category: Recipes
- Feta Dip with Roasted Tomatoes
- Introducing Wood Stone ’00’ Pizza Dough
- Valencian Paella
- Shepherd’s Pie
- Detroit Style Pizza
- Wood Stone Dough
- Wood Stone Pizza Sauce
- Cheese!
- Pita Bread
- Roasting Vegetables in a Wood Stone Oven
- Naan Bread
- Chocolate Gourmandize with Raspberry Coulis
- Dutch Baby
- Charred Fruit and Fennel Fraiche Recipe
- A little suggestion for your Thanksgiving buffet…
- Macaroni and Cheese Pizza
- Recipe: Molasses & Pepper Tri Tip Roast
- Recipe: Chocolate Gourmandize, the perfect Mother’s Day Dessert!
- Recipe: Olive Tapenade
- Recipe: Margherita Pizza
- Wood Stone Cooks Up Local Spot Prawns and Yokeko Oysters
- Category: Specialty Equipment
- Category: Testimonials
- The oven is the centerpiece.
- The oven in my restaurant can do almost everything…
- I really felt that the brick oven was key to make sure the students were very satisfied.
- In one of our stations we have two Wood Stone tandoor ovens, which we use for lunch and dinner…
- The prominently positioned pizza oven is a focal point of the design and experience.
- The brick oven menu items are always among the star menu items…
- We really wanted to give the facility that ‘wow’ factor…
- I am the proud owner of six Wood Stone pizza ovens…
- With 42 years in the industry I’ve used just about every type of oven out there.
- Fireside Pies has been extremely pleased with both the product and service provided by Wood Stone Ovens.
- We use the oven to bake bread every morning…
- I became a fan of Wood Stone years ago after visiting the factory…
- A most positive experience to help us maximize the potential of our oven…
- …The centerpiece of the facility is a brick oven from Wood Stone.
- Thank you for exceeding my expectations and helping to make my vision a reality. Phenomenal!
- Category: Uncategorized
- Category: Venting
- Category: Webinar