The pizza tour
Making pizza at Woodstock's is a process. We make the sauce and crust fresh every morning, well before we open, and prepare the meats, cheese and vegetables that go on it. Here's how the pizza the Willamette Valley loves gets made.
Stand-in photo Every morning
All the ingredients are brought together and we make yet another batch of our crust. We make our crusts fresh every day, never frozen or pre-packaged.
Stand-in photo Rolled, kneaded, separated
After the dough is mixed, it's rolled, kneaded, and separated so it's ready to become the crust that makes our pizzas unique.
Stand-in photo The toss
Only a few hours later, we open. One of our coordinated employees tosses the crust to a uniform thickness and shape. Just anyone cannot do this. One wrong throw and you have a decapitation. It's not a pretty sight, and then the person has to be demoted to customer footstool. This is why only the most talented of our employees throw the crust.
Stand-in photo Sauce
After the crust is thrown, sauce is generously ladled onto the soon-to-be pizza.
Stand-in photo Cheese, heaped
We use only 100% real cheese. Over a pound of cheese went onto this pizza. No farm animals were abused in the making of this pizza or our website.
Stand-in photo The Bin o' Toppings
From our glorious Bin o' Toppings we get the meats, cheese and vegetables you ordered, and they're liberally applied, giving a taste of each in every bite.
Stand-in photo Into the oven
Note the grace used: pizza being put in, flesh not touching the oven, screams not echoing through the room. We watch the pizzas carefully. No pizza is allowed to overcook or burn.
Stand-in photo Cut with precision
When the pizza is done it comes out to be cut, with such precision that you can either figure the radius of the pizza, or remove a perfect slice and calculate pi.
Photo: Google contributor Boxed
Finally, the pizza is boxed and ready to be served or delivered. Look for the Benton County Courthouse on the lid.
Hungry yet?