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Dough Recipes
Coal-Fired East Coast Dough
Designed
specifically for our Coal-Fired Pizza Oven,
this dough allows you to replicate the original North American
pizza experience using Wood Stone’s modern oven technology.
Napoletana Pizza Dough
Pizzaiolos like the ones Wood Stone chef Frank Milward studied
with in Naples, Italy, are intimately connected to the
composition of their Napoletana pizza dough, determining
proportions by touch, rather than recipe.
North American Napoletana Pizza Dough
When Wood Stone chef Frank Milward traveled to Naples, Italy to
study the art of the Napolatana pizza with Maestro Enzo Coccia,
he was impressed with the region’s use of local ingredients.
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. |
Wood Stone East Coast Dough
Great for large pizzas, this dough strikes a balance between
elasticity and extensibility, producing a crisp pizza crust that
cracks a bit when folded. With the proper bake, this dough
embodies a texture that travels well, ideal for to-go pizzas.
Wood Stone West Coast Dough
Our original Wood
Stone dough, this recipe has carried us through the years
without fail. For thin to medium 10 to 12-inch gourmet pizzas,
this west coast dough recipe can’t be beat. Wood Stone West
Coast Dough is at its best when aged for 2 to 3 days. If you’re
short on time, we suggest Wood Stone Dough. |
