Pizza
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Wood Stone Dough
Is it possible to create artisan-quality dough that can accommodate the rigors of a fast moving kitchen? Absolutely. Based on our Wood Stone West Coast Dough recipe, this dough was crafted in our Bellingham test kitchen as a “24-hour dough,” one that rises slowly in the refrigerator overnight and is ready to bake the next day. The addition of aged dough to this recipe imparts artesian flavors, while the high protein content of All-Trumps flour gives it a crisp, melt-in-your-mouth texture. We use this versatile pizza dough recipe for everything from pizzas to crackers to Focaccia.
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Macaroni and Cheese Pizza
Here’s a super easy kid-friendly pizza that will become a standard in your pizza party repertoire. 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.
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Diavola Pizza
The Zizzi restaurants in London report that the Diavola is their most popular pie. Here is our interpretation with the substitution of sweetly brined Peppadew piquant peppers for the Roquito peppers.
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Pistachio Pizza
Inspired by the pie offered at Extra Virgin Pizza in Singapore, this pizza is sure to wake up your taste buds. The tart, lemony arugula salad topping perfectly complements the rich, nutty pesto and creamy fresh mozzarella.
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Pizza Bianca with Cherry Tomato and Arugula Vinaigrette
The colors of the Italian flag are well represented here with this light and refreshing pizza. Creamy ricotta, pungent Gorgonzola, sweet tomatoes and peppery arugula combine to provide bursts of flavor in every bite.
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Pizza Sauce
Our classic pizza sauce has a rustic texture and is easily made from simple, high-quality ingredients.
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Pizza Margherita
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 colors that commemorated the Italian flag, Margherita Pizza set the standard for pizza across the globe and successfully established Naples as the pizza capitol of the world.
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Pizza with Minted Fava Beans, English Peas and Pecorino Romano
Nothing says springtime like fresh fava beans and peas! We love the flavor combination of the nutty favas and the sweet peas balanced with the salty pecorino and fresh flavor of mint.
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Pizza with New Potatoes, Smoked Trout and Goat Cheese
With the high temperature of the Wood Stone oven, paper thin slices of potato cook quickly directly on the pizza. Horseradish crème fraiche and fresh herbs complement the smoked trout beautifully.
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Pizza with Nectarines, Ricotta and Prosciutto
The classic combination of sweet fruit and salty prosciutto marry perfectly in this light summer pizza. Accents of honey, aged Balsamic and fresh basil create a perfect balance of flavors.
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Spicy Shrimp Pizza
The shrimp for this seafood pizza is already cooked, so we add cheese after the shrimp is arranged on the pizza to help balance the baking process. This protects the shrimp from becoming overcooked and tough, and ensures an evenly cooked pizza.
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Pizza with Broccoli Rabe, Smoked Mozzarella and Sausage
Broccoli Rabe lends a bright freshness to this pizza that will keep you satisfied in late Winter as you pine for Spring and Summer produce. Sweet or Hot Italian Sausage would both be delicious here.
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Pizza with Roasted Figs, Prosciutto, Fresh Ricotta and Mint
The figs for this pizza are roasted in the oven first and then added to the pizza. A sheep’s milk ricotta is delicious here if you can find one.
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Salsiccia Bianca Pizza
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Pesto Potato Pizza
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Heirloom Tomato Pizza Margherita
There are many variations on the classic Margherita pizza all using tomato, mozzarella and basil in some form or another. This recipe uses thinly sliced heirloom tomatoes and a grated mozzarella.
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Morello Cherry Cheesecake Pizza
This dessert pizza couldn’t be simpler to prepare and the result is comforting and delicious!
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Pizza with Caramelized Onions, Gorgonzola and Walnuts
This wonderful combination of ingredients never fails to satisfy. Make this pizza in the fall when walnuts are at their peak.
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Asparagus, Pancetta and Ricotta Pizza with Gremolata
Here’s a delicious springtime pizza to add to your seasonal pizza repertoire. You don’t even need to make pizza to enjoy this flavor combination. Asparagus roasted in the Wood Stone oven, tossed with Gremolata and topped with fresh ricotta cheese would make a beautiful side dish for any spring meal.
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Wild Mushroom, Fontina, & Pancetta Pizza with Smoked Olive Oil
The woodsy flavors of the mushrooms are enhanced by the piney scent of the smoked olive oil. If you can’t find fresh wild mushrooms, reconstituted dried wild mushrooms mixed with sliced brown criminis will be delicious.
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Roasted Fennel and Salami Pizza with Summer Salad
Topping a cooked pizza with baby greens creates wonderful contrasts of temperature and texture. This delicious combination includes both the fennel bulb which has been roasted in the oven as well as the feathery fronds in the salad.
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Red Grape and Ricotta Pizza with Rosemary and Orange Blossom Honey
This pizza would be equally welcome at breakfast or dessert time. A hint of salt, and hint of sweet and herbaceous rosemary all complement each other beautifully.
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Pizza with Artichokes, Pancetta and Thyme
Fried whole artichokes are popular in Rome in the springtime. Here we quickly sauté just the hearts in the Wood Stone oven to mimic that quickly “fried” technique which brings out their natural sweetness as well as a nutty crunch.
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Pizza with Mahón Cheese, Olive Oil, Black Pepper and Tarragon
Mahón is a Spanish cow’s milk cheese made on the island of Minorca. This combination is a traditional way to serve the cheese as part of a tapas menu so we thought we’d try it as a pizza! For this recipe look for an Artesano Mahón which is younger and softer than its aged counterpart.
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Smoked Salmon and Goat Cheese Pizza
Here is our take on this time-tested recipe; clean, simple and delicious!
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Pizza with Sliced Meyer Lemons and Herbed Ricotta
This pizza makes use of one of the gems of Winter citrus and somehow manages to taste like Spring!
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Pizza with Oven Roasted Radicchio and Peppers with Italian Sausage and Fontina
The vegetables for this pizza are roasted in the oven before being sliced to put on the pie. The combination of bitter greens, sweet peppers, savory sausage and creamy Fontina along with the Wood Stone crust makes for a perfectly satisfying pizza experience!
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Leek and Green Garlic Pizza with Fresh Herbs
Farmers’ Markets abound in the spring with slender leeks and fragrant green garlic. Let their flavors shine by making this simple pizza accented with the bright flavors of fresh herbs.
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Pizza Marinara
Neapolitan pizza holds the status of a “guaranteed traditional specialty” in Italy, a status that allows for only three official variants. Marinara Pizza is one of those variants, in the company of Pizza Margherita and Pizza Margherita Extra (made with Buffalo mozzarella). The simple ingredients that compose this pizza are satisfying and bright, a nod to true Neapolitan pizza.
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Pizza Napoletana with Anchovies, Capers and Olives
The bold flavors of anchovy, caper and olive create a delicious specialty version of the classic Napoletana pizza. Italian parsley adds a complementary bright, clean taste.
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Pizza Topping Ideas
Here are a few pizza topping ideas to inspire you! Often your favorite pasta toppings will translate perfectly to pizza. Just remember not to overload the pizza so your crust will stay nice and crisp.
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Dough Tips
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Pizza with Butternut Squash, Sage and Prosciutto
The sweetness of the squash partners well with the salty prosciutto in this delicious pizza. Crispy sage leaves provide a wonderful earthy flavor accent.
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Pizza with Oyster Mushrooms, Parmigiano Reggiano and White Truffle
If you’re feeling flush and it’s truffle season, finish this pizza with fresh truffle shavings. Otherwise drizzle with a nice white truffle oil.
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