Quick Answer: Wood Stone Corporation builds commercial stone-hearth and specialty pizza ovens for restaurants and high-volume pizzerias — not a backyard or portable brand. Its smallest stationary line, the Bistro, runs roughly $23,900-$32,200 for the oven alone depending on deck size, the mid-tier Mountain Series runs $24,500-$40,100, and the largest Fire Deck hearths run $36,400-$66,500. The electric AMP Series (up to 850°F, modular and stackable) and the gas-fired rotating OneRev (one rotation per bake, zero recovery time) are both quote-only with no published dealer pricing. Wood Stone has more than 15,000 installations in over 80 countries per the company’s own history, including over 300 California Pizza Kitchen locations.
Every oven reviewed elsewhere on this site — Ooni, Gozney, Solo Stove, even a finished backyard build like the Chicago Brick Oven or a commercial-grade brand like Marra Forni — tops out somewhere between a few hundred dollars and the low tens of thousands. Wood Stone starts roughly where that range ends and climbs from there. We pulled the company’s own product history and current dealer listings to see exactly where each line fits.
Wood Stone by the numbers
- 1990: the year Keith Carpenter and ceramic-incinerator builder Harry Hegarty founded Wood Stone in Bellingham, Washington, per the company’s own history — making it one of the longest-running stone-hearth oven manufacturers in the US.
- 15,000+ installations in 80+ countries: Wood Stone’s own stated install base, including more than 300 California Pizza Kitchen locations and multiple Wolfgang Puck restaurants.
- $23,900-$66,500: the full span of currently listed dealer pricing across Wood Stone’s stone-hearth lines, from the smallest Bistro floor model to the largest dual-burner Fire Deck 9660.
- Zero recovery time: Wood Stone’s own claim for the OneRev rotating oven — pizzas can be loaded continuously without the cooking cycle resetting between pies, per the company’s product page.
Wood Stone product lines at a glance
| Line | Type | Fuel | Best for | Typical price |
|---|---|---|---|---|
| Bistro | Stone hearth, stationary | Gas, wood, gas & wood | Lowest cost of entry | ~$23,900-$32,200 |
| Mountain Series | Stone hearth, stationary | Gas, wood, gas & wood | Casual-dining pizzerias | ~$24,500-$40,100 |
| Fire Deck | Stone hearth, stationary | Gas, wood, gas & wood | High-volume / multi-unit | ~$36,400-$66,500 |
| AMP Series | Electric deck, modular | Electric | Install-logistics-constrained sites | Quote-based |
| OneRev | Rotating deck | Gas | Max throughput, minimal labor skill | Quote-based |
1. Bistro — the entry point into Wood Stone’s stone hearth
Wood Stone Bistro
- Wood Stone's smallest stationary stone-hearth oven, sized as a floor model for cafés, bars, and smaller pizza programs rather than a high-volume dedicated pizzeria.
- Current dealer listings show the compact Bistro 4343 configuration around $23,908-$28,488 and the larger Bistro 4355 around $27,654-$32,170, both before installation and venting.
- Available in gas, wood, or combined gas-and-wood configurations, per Wood Stone's own product catalog.
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The Bistro is Wood Stone’s floor-model baseline — real stone-hearth mass and the same gas/wood/dual burner options the larger lines offer, just sized down. It’s the realistic Wood Stone entry point for a café or bar program that wants genuine stone-hearth bake quality without committing to a full pizzeria-scale hearth, but “entry point” here still means a five-figure oven-only price before a contractor touches venting or gas lines.
2. Mountain Series — scaled up for a real pizzeria program
Wood Stone Mountain Series (Mt. Chuckanut / Mt. Baker / Mt. Adams)
- A larger stone-hearth deck than the Bistro, built for a casual-dining pizzeria running a real daily pizza program rather than a café side item.
- Dealer listings show the Mt. Chuckanut 4' configuration around $24,516-$34,894 and the Mt. Baker 6' configuration around $25,564-$40,116, with the spread driven by gas-only vs. gas-and-wood and optional infrared broiler add-ons.
- Marketed by Wood Stone as part of a "Start-Up Package" positioning for casual dining and bar programs, per the company's product materials.
The wide price spread within one Mountain Series model isn’t a typo or stale listing — it’s the same oven in different fuel and broiler configurations. A gas-only Mt. Baker lists meaningfully cheaper than a gas-and-wood version with the optional IR broiler added, so get an exact configuration quote rather than anchoring on whichever single number shows up first in a search.
3. Fire Deck — Wood Stone’s largest stone hearths
Wood Stone Fire Deck 6045 / 9660
- The largest stationary hearth sizes in the Wood Stone lineup, built for independent pizzerias and multi-unit chains running genuine volume.
- The Fire Deck 6045 lists around $36,399-$44,320; the larger Fire Deck 9660 runs $52,166-$63,518 in a single-burner gas/wood configuration and $54,583-$66,461 with a dual-burner setup, per current dealer listings.
- This is the hearth size category Wood Stone's own history credits with powering 300+ California Pizza Kitchen locations and multiple Wolfgang Puck restaurant installs.
Fire Deck is where Wood Stone stops competing with entry-level commercial brands entirely. At $36,000-$66,000+ for the oven alone, this tier only pencils out for an operator (or a multi-location restaurant group) already doing the volume to justify it — a single neighborhood pizzeria opening its first location has no business starting here.
4. AMP Series — electric, modular, and built around install logistics
The AMP Series 64 is Wood Stone’s electric deck oven, rated up to 850°F per the company’s product page, and built modular and stackable so units can be added as volume grows. Its standout feature isn’t heat or throughput — it’s that the whole unit is sized to fit through a standard doorway, avoiding the crane or wall-opening a one-piece masonry hearth installation often needs. No dealer pricing was found for the AMP Series; Wood Stone directs buyers to request a quote directly, unlike the Bistro/Mountain/Fire Deck stone-hearth lines which show up with real resale and dealer list pricing.
5. OneRev — the rotating oven built to remove the turning skill gap
Wood Stone OneRev
- The stone deck itself rotates during the bake, so every pizza turns evenly without an operator manually working a peel — Wood Stone's own tagline is that it bakes "perfectly cooked artisanal pizzas in ONE ROTATION."
- Per Wood Stone's product page it holds up to 16 eight-inch, 11 twelve-inch, or 7 sixteen-inch pizzas per rotation, with zero recovery time between loads.
- Wood Stone states the OneRev's dynamic thermal management uses less gas than a traditional stationary brick oven of comparable output — an operating-cost claim, not an independently tested figure.
The OneRev solves the exact labor problem Marra Forni’s Rotator line targets — removing the need for a skilled operator to turn every pie by hand — but does it with a rotating deck instead of a rotating floor, and Wood Stone keeps all OneRev pricing quote-only rather than publishing it through resale dealers the way its stone-hearth lines are sold.
How Wood Stone compares to the field
| Oven | Category | Deck temp | Price |
|---|---|---|---|
| Wood Stone Bistro | Commercial stone hearth, entry | Gas/wood rated | ~$23,900-$32,200 |
| Wood Stone Fire Deck 9660 | Commercial stone hearth, high-volume | Gas/wood rated | ~$52,200-$66,500 |
| Marra Forni Neapolitan/Classic | Commercial brick, entry | ~905°F+ (wood/gas) | ~$4,500-$6,000 (oven only) |
| Chicago Brick Oven CBO-750 Mobile | Finished backyard/light-commercial brick | ~750-800°F | $7,999-$8,299 |
| Waring WPO750 | Countertop double-deck commercial | ~680°F | ~$1,100 |
The price gap between Wood Stone and every other brand this site reviews isn’t a rounding error — even Wood Stone’s cheapest Bistro floor model costs roughly 4-5x Marra Forni’s entry Neapolitan/Classic oven, and the Fire Deck line costs more than most independent pizzerias’ entire build-out budget. That scale is intentional: Wood Stone’s own history points to multi-location chains and high-volume restaurant groups as its core customer base, not a single first-time pizzeria owner.
Who should actually buy a Wood Stone
- Buy the Bistro if you’re adding a real stone-hearth pizza program to a café or bar and want the lowest-cost entry into genuine Wood Stone construction.
- Buy the Mountain Series or Fire Deck if you’re running — or opening — a dedicated pizzeria or multi-unit concept with the volume to justify a five- or six-figure hearth.
- Buy the AMP Series if install logistics (no crane access, a tight loading door, room to add capacity later) matter as much as raw output.
- Buy the OneRev if labor — specifically, the skill and consistency of whoever is turning pizzas by hand — is your actual bottleneck, not heat or footprint.
- Skip Wood Stone entirely if you’re cooking for a household, a backyard gathering, or a single small pizzeria just getting started — Marra Forni, the Waring WPO750, or a finished Chicago Brick Oven covers that range for a fraction of Wood Stone’s starting price.
Whatever line you’re speccing, budget separately for commercial peels, an infrared thermometer to verify the actual hearth temperature, and heat-resistant gloves — Wood Stone’s quotes cover the oven and installation, not the daily-use tools a working kitchen still needs.
Infrared Thermometer
- Instant surface reads confirm the actual stone deck temperature rather than trusting a control panel display alone.
- Useful for any high-heat oven, commercial or backyard — see our infrared thermometer guide for picks.
The bottom line
Wood Stone doesn’t compete with Ooni, Gozney, or even most of the commercial brands this site covers — it’s a 1990-founded, 15,000-installation stone-hearth manufacturer building for restaurant chains and high-volume pizzerias, priced accordingly from roughly $23,900 at the low end to $66,500 and up for the largest Fire Deck. The AMP Series and OneRev add electric and rotating options at the same commercial tier, both sold strictly on request-a-quote terms. For anyone outside that volume range, Marra Forni, a commercial countertop oven, or a finished backyard brick oven delivers real pizzeria-style results for a small fraction of Wood Stone’s starting price.
Specs and pricing cited from Wood Stone’s own product pages and company history (woodstone-corp.com), current third-party dealer listings for the Bistro, Mountain Series, and Fire Deck lines, and the OneRev and AMP Series product pages, current as of October 2026.