★ 4.9 from 160+ collectors and home pizza makers Free US shipping · Made to order in 3 business days · 30-day returns, buyer ships back
Before refrigerators and plastic tubs, Neapolitan families proofed their dough the same way for generations: in a wooden madia, where the wood breathes with the dough and holds a steady, gentle climate that plastic can't. This madia is built the traditional way — traditional Italian spinatura wood doweling to secure corners — for bakers who want their Friday pizza night connected to something older.
Use it to mix, first proof, and store dough for pizza or bread. Then leave it on the counter, because it's furniture-grade beautiful.
What customers say:
"The madia, proofing box and prep board are beautiful works of art, and added a whole new level to my pizza making. Truly functional art." — Dan
"I don't think I will ever need another madia for the rest of my life. Packaging is outstanding with some fine touches!" — Bruno
"Nick truly went the extra mile — beautifully crafted and solid, exactly as described and pictured." — Monica
Details:
Dimensions: 12 × 12 × 6, interior dimensions: 10.5” at the top 7.5” at the base
Holds approximately 4-6 Dough Balls or around 1100 - 1600 g of flour and water
Wood: Heartwood pine
Lid: Pinewood lid with top knob
Weight: 2.5 lb — substantial, stays put while you work
Made to order in Vista, CA; ships in 3 days, carefully packed
Which size do I need? Standard proofs 4-6 dough balls — right for most home pizza nights. Large proofs 6-10 — for big batches, bread bakers, or anyone feeding a crowd. Not sure? Ask me — I'll help you pick.
The story: Every piece starts in my Vista workshop. Scacco is my last name; in Italian it lives in the phrase — scacco matto, checkmate. I liked that. Every joint and finish on this piece is meant to feel the same way a good endgame does: beautiful and precise. I build each madia myself, the way they were made in Naples, because the tradition deserves better than a plastic tub. — Nick Scacco. As featured in SD Voyager and Bold Journey.
Materials & care: Heartwood pine sustainably grown in New Zealand. Care: hand wash only - you can treat it with food grade mineral oil every 3 months. International buyers: customs or import fees, where applicable, are the buyer's responsibility.
Custom sizes & trade orders: I regularly build custom dimensions and take bulk orders for restaurants, cooking schools, and designers. Start a custom inquiry →
FAQ:
What is a madia? A madia is a traditional Italian wooden chest used for centuries to mix, knead, and proof bread and pizza dough. The wood regulates temperature and humidity naturally, which is why Neapolitan pizzaioli still prefer it to plastic.
Madia vs. dough proofing box — which do I need? The madia is the larger, traditional mixing-and-proofing chest; the proofing box is a slimmer box sized for proofing portioned dough balls. Many customers use both: mix and bulk-ferment in the madia, then proof balls in the box.
How should I clean it? Scrape off excess flour and dough with a spatula, wash with warm water (do not submerge or soak), and let air dry
Do you make custom sizes? Yes — it's one of my favorite parts of the work. start a custom inquiry
Pairs well with:Dough Proofing Box with Prep Lid · Ultimate Pizza Making Bundle · Hevea Butcher Block Prep Surface
Learn more:The Timeless Tradition of the Madia
★ 4.9 from 160+ collectors and home pizza makers Free US shipping · Made to order in 3 business days · 30-day returns, buyer ships back
Before refrigerators and plastic tubs, Neapolitan families proofed their dough the same way for generations: in a wooden madia, where the wood breathes with the dough and holds a steady, gentle climate that plastic can't. This madia is built the traditional way — traditional Italian spinatura wood doweling to secure corners — for bakers who want their Friday pizza night connected to something older.
Use it to mix, first proof, and store dough for pizza or bread. Then leave it on the counter, because it's furniture-grade beautiful.
What customers say:
"The madia, proofing box and prep board are beautiful works of art, and added a whole new level to my pizza making. Truly functional art." — Dan
"I don't think I will ever need another madia for the rest of my life. Packaging is outstanding with some fine touches!" — Bruno
"Nick truly went the extra mile — beautifully crafted and solid, exactly as described and pictured." — Monica
Details:
Dimensions: 12 × 12 × 6, interior dimensions: 10.5” at the top 7.5” at the base
Holds approximately 4-6 Dough Balls or around 1100 - 1600 g of flour and water
Wood: Heartwood pine
Lid: Pinewood lid with top knob
Weight: 2.5 lb — substantial, stays put while you work
Made to order in Vista, CA; ships in 3 days, carefully packed
Which size do I need? Standard proofs 4-6 dough balls — right for most home pizza nights. Large proofs 6-10 — for big batches, bread bakers, or anyone feeding a crowd. Not sure? Ask me — I'll help you pick.
The story: Every piece starts in my Vista workshop. Scacco is my last name; in Italian it lives in the phrase — scacco matto, checkmate. I liked that. Every joint and finish on this piece is meant to feel the same way a good endgame does: beautiful and precise. I build each madia myself, the way they were made in Naples, because the tradition deserves better than a plastic tub. — Nick Scacco. As featured in SD Voyager and Bold Journey.
Materials & care: Heartwood pine sustainably grown in New Zealand. Care: hand wash only - you can treat it with food grade mineral oil every 3 months. International buyers: customs or import fees, where applicable, are the buyer's responsibility.
Custom sizes & trade orders: I regularly build custom dimensions and take bulk orders for restaurants, cooking schools, and designers. Start a custom inquiry →
FAQ:
What is a madia? A madia is a traditional Italian wooden chest used for centuries to mix, knead, and proof bread and pizza dough. The wood regulates temperature and humidity naturally, which is why Neapolitan pizzaioli still prefer it to plastic.
Madia vs. dough proofing box — which do I need? The madia is the larger, traditional mixing-and-proofing chest; the proofing box is a slimmer box sized for proofing portioned dough balls. Many customers use both: mix and bulk-ferment in the madia, then proof balls in the box.
How should I clean it? Scrape off excess flour and dough with a spatula, wash with warm water (do not submerge or soak), and let air dry
Do you make custom sizes? Yes — it's one of my favorite parts of the work. start a custom inquiry
Pairs well with:Dough Proofing Box with Prep Lid · Ultimate Pizza Making Bundle · Hevea Butcher Block Prep Surface
Learn more:The Timeless Tradition of the Madia
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