Based on our Commercial 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. We use this versatile pizza dough recipe for everything from pizzas to crackers to Focaccia.
Our classic pizza sauce has a rustic texture and is easily made from simple, high-quality ingredients.
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 capital of the world.
Warm fruit and crunchy topping make for a delicious summer dessert from the oven. You can cook this just inside the doorway while your dinner is cooking at a higher temperature in front of the flame and it will be still be warm when you’re ready for dessert. Serve with vanilla ice cream.
End your meal with this twist on a family favorite. Children in particular will enjoy making these.
Here is our take on this time-tested recipe; clean, simple and delicious!