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Everything You Should Know About the Madia (aka Pizza Dough Box)

The Madia pizza dough box is a total game-changer for homemade pizza enthusiasts.


ICYMI, Chefs Table is back, with a twist...a PIZZA twist (*swoon*). Needless to say, we're pretty avid fans of a good pizza dough. So when we watched Chef Franco Pepe open his episode (Chef's Table: Pizza, EP 4) with his very own dough proofing box, we almost fainted. 🍕


"Chef's Table: Pizza" on Netflix

If you've ever made your own pizza from scratch, you'll know that there are many factors that contribute to it's success: a good recipe, high-quality flour, plenty of time + patience, and the perfect conditions (temperature, humidity, etc…).


You’re probably also already aware that the best way to ensure your pizza dough rises consistently and efficiently is by using a madia dough box (just like the pros)


Keep reading for everything you need to know about madia pizza dough boxes and how to proof the *perfect* pizza dough!


Dough Proofing? What’s That??


When it comes to bread making, “proofing” refers to the final rise that a ball of dough undergoes, which happens after being shaped into a loaf but before it’s baked.


Fermentation and proofing are sometimes used interchangeably. The purpose of a dough proofer (aka proofing box, dough box, proofing oven or proofing cabinet) is to promote yeast fermentation by providing warm temperatures and controlled humidity.


When the temperature is nice and warm, the yeast becomes more active, producing more carbon dioxide and resulting in a higher, faster rise. For most breads and other baked goods, the dough rises until almost doubled in size in the final proof and becomes light, fluffy, and jiggly.


If you are a baker or if you make pizza dough, a madia dough box is an absolute necessity. It makes for the perfect proofing method for dough, ensuring a deliciously chewy dough.


What is a Madia Dough Box?


The madia ("maidda" in the Calabrian dialect) is a container made from a single block of wood, rectangular in shape, with raised edges, in which bread was kneaded in the Calabrian country houses.


In the past making bread was a ritual that was repeated every 15 days; the head of the family went to the mill to buy the sack of flour that had to be freshly ground, while the youngest daughter had the task of taking the "crescente" (mother yeast) from the neighbor who had last made the bread.


The mother yeast container was shared by all the families in the neighborhood, and over the years it went from house to house to keep its precious and delicate contents alive.

Bread has always been one of the main foods on the tables of the Calabrian people and was used in many ways, as a symbol of a society with few, simple and genuine things.


During the preparation of the loaves the kitchen became a battlefield. Once the process was finished, if everything had been well done, the madia dough box remained completely free of residue. The last step of the procedure involved baking the bread in the wood-fired oven.



When it was not used to make dough, the madia dough box served as a container for bread and other foods.


“Madia” means sideboard, and no one is really sure if it got its name because of its look, or because some Italians literally used their dough boxes as sideboards. The world may never know.


A Madia dough box is also way better for the environment (as opposed to using plastic wrap or plastic bags) since you can use them over and over. (Cheers to #sustainability!)


How to Take Care of Your Madia


To keep your madia dough box clean and in working order for years to come, you’ll want to maintain it properly.


When you're finished using it, simply brush it down with some warm water, or wipe it out with a clean cloth– but do not use detergent or cleaners. You don’t want to remove all of the delicious oils that will begin to collect over time.


Madia dough boxes will age like a fine wine if properly taken care of. However, if you don’t clean it out well, mold will begin to grow. After it’s cleaned, make sure to leave your dough box out in open air to dry.



IMPASTIAMO Madia Dough Box


Our traditional wooden madia dough boxes are carefully crafted by expert artisans, and are perfect for traditionally kneading the flour in order to prepare small batches of dough (around four to five pounds). This is a sturdy, air-tight, and easy-to-use dough box that keeps the dough fresh and prevents crusting!


The madia wood has not undergone any harmful treatment, and it is designed specifically to be used for food–which means that it’s also free of odors and chemicals that can alter the taste of your dough.


A traditional madia will make the perfect addition to any kitchen, whether you're a seasoned chef or a newly-interested baker.

 

In conclusion, the Madia pizza dough box is a must-have for anyone who loves homemade pizza. It's easy to use, versatile, and produces delicious results every time. It's a great addition to any home kitchen, and it's perfect for pizza lovers of all levels. Whether you're a beginner or a seasoned pro, the Madia pizza dough box will make your pizza-making experience more enjoyable and delicious!


If you have any questions or would like to learn more about our handmade Madia boxes by VPN, feel free to contact us!







5 comments

5 comentários


PERFECTION

For me, your authentic Madia completes my Pizza journey. I built my pizza oven, honed my recipes but i was using a variety of bowels to mix the poolish and dough. Easy to clean, as per your instructions, and it also gets a lot of comments from friends and family. Highly recommended!

Curtir

I was born in Calabria and immigrated to the United States with my parents and sister in 1958. Knowing that the madia has Calabrian roots makes me extra proud. I have been making Neapolitan style pizza in my oven with good success, but I have been looking for the perfect dough recipe and technique. I may never find it, but the madia will get me closer. It also looks great on display in the kitchen. Ciao a tutti!

Curtir

My husband and I love pizza - but don't always love the way that pizzarias make them - thrown together with crusts too thick or too much cheese. We love to vary our pizza recipes, too, with all kinds of special topping combinations. So ... I bought a real pizza oven and began making my own pizza dough - flour EVERYWHERE! There is nothing like pizza made from fresh homemade crust using the finest flours and made in the MADIA - with no mess! I was so thrilled when I found your IMPASTIAMO shop and saw that you sold authenic Italian-style madias - I had to have one! My VPN Americas madia is so well made and the perfect…

Curtir

I wouldn't make pizza dough without my AVPN madia! I love making Neopolitan pizza in the traditional way, and using the madia to make dough by hand is a big (and fun) part of the process. It's very well made. Definitely recommend purchasing if you're interested in making dough by hand.

Curtir

I LOVE MY MADIA! I’ve wanted one for so long and finally purchased and it’s the best decision I’ve ever made. It’s so cool to make pizza the traditional way. It came so fast and it was exactly what I was looking for. I even connected with someone from the Impastiamo team in advance and they walked me through ++ answered all my questions.

So grateful!


The holidays are around the corner and I know exactly what to get everyone ;). You wouldn’t event believe how delicious my pizza is. 🤌🍕❤️


Curtir
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