Archive for the ‘Tips’ Category

Jul. 92015

Wood Stone Tuna


Knowing how well the Wood Stone home oven cooks steak, with a beautiful char on the outside while still medium rare on the inside, I decided to apply that to sushi-grade tuna. I just got a cast iron skillet smoking hot, seasoned the tuna and cooked it for about one minute on each side. Then I sliced it thin and put atop flatbread with some guacamole. I also made an hors d’oeuvre with tortilla chips and the guac. Next time I may try a wasabi mayonnaise… It was a definite crowd-pleaser!

-Chef Linda

Jul. 12015

Tapas Party Videos

It’s the beginning of summer and a great time for casual entertaining and catching up with friends. Choose three or four easy tapas-style appetizers, ask a few friends to drop by, open some wine and gather around the Wood Stone Home oven for a relaxing and delicious evening. With salmon season in full swing, BBQ Spiced Salmon Bites with Chipotle Rémoulade might take center stage. Add in Prosciutto Wrapped Dates filled with Feta and Mint, Roasted Olives with Citrus and Herbs and Oven Roasted Padrón Peppers and you’ve got a party!

Check out our YouTube Playlist of Tapas Videos below:

Be sure to visit the Starters section of our Recipe Collection for other ideas such as crispy Oven-Fried Baby Artichokes, Pimentòn Garlic Shrimp with Orange Oil and Spiced Meatballs in Saffron Garlic Sauce.



Jun. 302015

Great Pizza Wines

winePizzaClassic wine pairings for pizza are usually fruity wines with high acidity to balance the natural acidity in tomato sauce and to help cut the fat in the melted cheese. Barbera, the varietal traditionally grown in the Piedmont region of Italy is a nearly perfect traditional pizza wine. Its low tannin structure is also key, as a highly tannic wine can combine with tomato to create an off-putting metallic taste. There are some fantastic Barberas being produced in the Shenandoah Valley in the Sierra foothills of California. The Shenandoah Vineyards ReZerve 2013 Barbera and the Helwig 2013 Barbera are great choices, AND they both just won Double Gold medals at the San Francisco International Wine Competition where I recently worked as a volunteer!

Sangiovese and Chianti are great for spicier meat pies as are fruity Syrahs made in the Rhone style with nice peppery flavors. It’s also fun to break from the red wine with pizza mold by trying a full-bodied white such as Grüner Veltliner.  I love the Grüner made by Zocker from the Edna Valley in California. It has nice acidity as well as a steely minerality; a great call on pizza night.

And don’t forget bubbles! Prosecco and other sparkling wines would be delicious paired with our new White Clam and Garlic Pizza as well as other white pies. My go-to Prosecco is from La Marca, and for good value domestic sparklers I always love Gloria Ferrer Blanc de Noirs from Sonoma and Roederer Estate Brut from the Anderson Valley in California.

-Chef Ann

As the weather changes and colors begin to fade from bright greens and pinks to crimson, orange and gold and the aroma of pumpkin spice lattes fills the air, it’s time to prepare for the upcoming fall season. What better way to celebrate the change of season than by hosting a sendoff backyard dinner? Perhaps a Spiced Duck Breast with Roasted Figs or Cedar Plank Salmon accompanied with Oven Roasted Ratatouille and a glass of chilled Viognier or a bold Cabernet Sauvignon? 

The Wood Stone Home website offers a rich library of mouthwatering, crowd-approved recipes designed to help prepare the perfect menu for you and your guests. With the simplicity of operating a Wood Stone Home oven combined with the uniqueness of our stone hearth single-piece floor, catering for friends and family is a breeze. Bring the restaurant dining experience to your home and cook like the pros!

Not currently a Wood Stone Home oven owner? Visit our website for more information about available products, video tutorials, chef testimonials and more! Since 1990 when Wood Stone first entered the marketplace we have installed thousands of ovens worldwide. You can find Wood Stone ovens at California Pizza Kitchen, Romano’s, Macaroni Grill, Carrabba’s Italian Grill and other commercial foodservice operations near you. Call Wood Stone Home direct at 1-(800) 578-6836.

If you happen to travel through Seattle on your way to visit us at the Wood Stone factory in Bellingham, be sure to stop by World Spice Merchants’ fantastic storefront near the famed Pike Place Market. From the moment you walk in the door you’ll be intoxicated by the aromas and sights waiting to be explored. If you aren’t visiting Seattle anytime soon, fear not, as their website is almost as enticing, albeit missing the fragrance.

I went online recently to order some Aleppo pepper, which I use in recipes such as Pizza with Brussels Sprout Leaves, Pancetta, Lemon and Aleppo Pepper, and began browsing the spice blends just for fun. The next thing I know, my virtual shopping cart is overflowing, and in a few days I had to clear actual cupboard space in order to store my treasure trove of delicious, exotic and exceedingly fresh new spices. World Spice offers their blends either ground or whole.

The Ras El Hanout in its whole form is so beautiful combining exotics such as grains of paradise, nigella seeds, long peppers and dried rose petals.

Clearly time to turn on the Wood Stone Home oven. I ground some of the Ras El Hanout and used it in place of the spices listed in Braised Lamb Stew with Autumn Vegetables with delicious results! Next up was Cedar Plank Salmon using the Seattle Salmon Rub followed by Tarragon Roasted Chicken with the Orange Tarragon Blend.

~Chef Ann


bread bowls

The Pizza Bread Bowl is such a fun trick to have in your Wood Stone Home culinary repertoire.  Simply slide a pizza dough skin onto a pre-heated ceramic dome in your oven which is at pizza temperature (550-580 F.) A little garlic oil and parmesan before it bakes and you’ve got the perfect vessel for a yummy Caesar salad!

I recently made them for my daughter’s 8th grade “graduation” dinner/dance.  The kids loved them!  The slightly fancy factor was there; yet not intimidating to the 14-year-old set who happily gobbled them up.

Call Wood Stone at 360.578.6836 to order your own pizza bread bowl today!

Wood Stone Ceramic Bowl in oven Wood Stone Ceramic Bowl
frozen pizza dough balls

Pizza dough freezes really well which can be a great help during the busy Holiday party season. Using our Wood Stone Dough recipe, simply portion dough balls as usual, making sure they are rubbed or sprayed with olive oil. Cover and rest in the refrigerator for 8-24 hours. Then put them individually into airtight plastic bags. Freeze them flat on a sheet pan or in plastic tubs. When you’re ready to thaw, transfer to the refrigerator for 5-6 hours, or up to 12. Bring to room temperature about an hour before you’re ready to cook.

Wood Stone Party Mix

Everyone has their favorite snack mix recipe and here is Wood Stone’s own: Wood Stone Party Mix. Use the same technique for your own recipe. I like the long, shallow rectangular aluminum “disposable” sheet pans for this as well as many other uses in the oven, but I don’t throw them away; they wash up quite easily. They are lightweight and easy to maneuver in the oven and are thin enough to quickly allow the hearth heat to penetrate the food; no pre-heating necessary.

Autumn means squash and pumpkins and with them those often disposed of seeds! Clean them off and throw them in a hot Wood Stone oven to toast up into a quick and tasty snack. Any temperature between 400 and 600 degrees will work…just keep an eye on them and stir often. Toss the seeds with olive oil, salt and pepper and spread out evenly on a thin aluminum pan. Keep the flame height around 3.0 and cook until golden brown and lightly crisped, about 8-12 minutes, depending on oven temperature. I also like to mix it up with seasonings such as curry powder or a mix of ground chiles and cumin.

-Chef Ann

Nov. 92011

Kid-friendly Pizzas

As you’re breaking out the caviar and white truffles for pampering the grown-ups on your guest list, consider offering the kids a special “party pizza” of their own. Individual 3 or 4 ounce dough balls are great for the little ones. Wood Stone Home oven owner Dean Taylor of Indiana sends this fun suggestion for Mac and Cheese Pizza! Scatter a thin layer of shredded mozzarella over the pizza dough and then top with crème fraiche. (Tell the kids it’s just the part that makes it so creamy and good!) Cover with a layer of pre-cooked elbow macaroni and bake as usual. Top with shredded cheddar and return to the oven for another 30 seconds or so to melt. Yummy! I like to jazz it up just a bit for an adult palate by adding Worcestershire sauce to the crème fraiche, thinly sliced tomatoes over the macaroni and using an extra-sharp cheddar cheese.

Another kids’ favorite is the breakfast pizza. Simply scatter some cheese over the crust, whisk a couple of eggs with salt and pepper and pour evenly over the top. Bake as usual. Of course you can add crumbled bacon bits, diced ham, sausage, green onions or whatever suits your fancy. Whole eggs cracked “Sunny-side Up” style works as well. This is a perfect way to feed a hungry crew of houseguests breakfast while cleaning out your frig at the same time!

-Chef Ann


Whether you’re hosting this Thanksgiving or have been asked to bring a side dish to another celebration, you can’t go wrong with these tasty recipes from the Wood Stone oven. Serve Roasted Butternut Squash and Apple Soup with Crispy Sage for a first course that’s long on seasonal flavor, yet short on calories so it won’t fill you up for the feast yet to come. Or offer your guests demi-tasse cups of warming soup for an hors d’oeuvre as they come in from the cold.

My grown niece and nephew who have a reputation for avoiding most vegetables were so wowed by the Roasted Asparagus from the Wood Stone oven last Spring that they agreed to taste the dreaded Brussels Sprout this Fall if it also came from the oven. I prepared Brussels Sprouts Two Ways and had to fight them for my fair share! Intense heat from all sides of the oven caramelizes the hearts of the sprouts bringing out inherent sweet and nutty flavors. The outer leaves are flash fried/sautéed at the last minute before serving, rendering them bright green and slightly crispy.

For traditional Holiday comfort food, nothing beats our Skillet Rolls which are baked to soft, buttery perfection in an oven that is completely turned off. Perfect for baking after the turkey comes out!

-Chef Ann

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