PIZZA, DOUGH AND SAUCE

WOOD STONE DOUGH
This is the recipe we use in our Bellingham testing and teaching kitchen.  We enjoy it because it is easy to handle and brings a wonderful flavor and texture to the pizzas.  It is a very versatile dough and can be used for crackers and focaccia bread as well. Our dough uses a very small amount of yeast and is called a "24-hour dough".  It actually rises slowly in the refrigerator for 24 hours and is already portioned into dough balls. This is a slow rise dough that freezes well.

PIZZA DOUGH TIPS
One of the most frequently asked questions from both
our residential and commercial customers is: “How
do we get a thinner/thicker/better dough for our
pizza?"

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.

PIZZA  SAUCE
Here is a straightforward, easy to make, and very tasty tomato sauce for pizza. It will last up to a week in the refrigerator, or up to a month in the freezer.

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.

SMOKED SALMON AND GOAT CHEESE PIZZA
Here is our take on this time-tested recipe; clean, simple and delicious!

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.

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!

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!

CARMELIZED ONIONS WITH GORGONZOLA AND WALNUTS
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.

ASPARAGUS, PANCETTA, & 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.

LEEK & GREEN GARLIC PIZZA WITH FRESH HERBS
Farmer's 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.

WILD MUSHROOMS, 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.

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.

ROASTED FENNEL AND SALAMI PIZZA
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.

PIZZA MARGHERITA
Imagine a pizza without cheese. Until the 1880's pizzas were all baked without cheese. Cheese was added by pizzaiolo Raffaele Esposito to commemorate the colors of the Italian flag in honor of their beloved Queen Margherita. Still a favorite the world around, the Margherita pizza is the epitome of fresh, simple and delicious food.

PIZZA MARINARA
Neapolitan pizza holds the status of a "guaranteed traditional specialty" in Italy, a status that allows for only three official variants. The simple Pizza Marinara is one of them.

PIZZA NAPOLETANA WITH ANCHOVIES, CAPERS, & OLIVES
The bold flavors of anchovy, caper, and olive create a delicious specialty version of the classic Napoletana pizza. Italian parsley adds a complimentary bright, clean taste.

SPICY SHRIMP PIZZA
Shrimp, jalapeno, garlic and lemon...this pizza is guaranteed to wake up your taste buds.

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.

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.

MORELLO CHERRY CHEESECAKE PIZZA
This dessert pizza couldn’t be simpler to prepare and the result is comforting and delicious!