★ 4.9 from 160+ home pizza makers · Free US shipping · Made to order in 3 business days · 30-day returns
The big brother of our Traditional Madia, sized for a full pizza party or a weekend bread batch. Mix, knead and bulk-ferment directly in the trough. The heartwood pine buffers temperature and absorbs excess condensation, and when it is covered with a lid, your dough never dries out.
Size: 17.75 × 12 × 6 in
Capacity: 6–10 Neapolitan pizzas per batch (1,600–3,000 g of flour and water)
Wood: sustainably harvested heartwood pine, food-safe finish
Options: No lid ($200) · Regular wooden lid ($260) · Hevea pizza prep lid ($280)
Before refrigerators and plastic tubs, Italian families mixed and rested their dough in a wooden madia passed down for generations. Wood breathes: it keeps the dough at an even temperature and soaks up condensation instead of letting it pool, for supple, well-developed pizza and bread dough.
Making 2–4 pizzas? Choose the Traditional Madia (12 × 12 × 6 in, 1,100–1,600 g). Feeding a crowd or baking bread? This Large Madia is your trough.
Scrape out dough and brush away flour, then wipe with a barely damp cloth. Never soak it or put it in the dishwasher. Refresh with food-grade mineral oil monthly.
Pairs with: the Wooden Dough Proofing Box for your dough balls, or get both in the Ultimate Pizza Making Bundle.
★ 4.9 from 160+ home pizza makers · Free US shipping · Made to order in 3 business days · 30-day returns
The big brother of our Traditional Madia, sized for a full pizza party or a weekend bread batch. Mix, knead and bulk-ferment directly in the trough. The heartwood pine buffers temperature and absorbs excess condensation, and when it is covered with a lid, your dough never dries out.
Size: 17.75 × 12 × 6 in
Capacity: 6–10 Neapolitan pizzas per batch (1,600–3,000 g of flour and water)
Wood: sustainably harvested heartwood pine, food-safe finish
Options: No lid ($200) · Regular wooden lid ($260) · Hevea pizza prep lid ($280)
Before refrigerators and plastic tubs, Italian families mixed and rested their dough in a wooden madia passed down for generations. Wood breathes: it keeps the dough at an even temperature and soaks up condensation instead of letting it pool, for supple, well-developed pizza and bread dough.
Making 2–4 pizzas? Choose the Traditional Madia (12 × 12 × 6 in, 1,100–1,600 g). Feeding a crowd or baking bread? This Large Madia is your trough.
Scrape out dough and brush away flour, then wipe with a barely damp cloth. Never soak it or put it in the dishwasher. Refresh with food-grade mineral oil monthly.
Pairs with: the Wooden Dough Proofing Box for your dough balls, or get both in the Ultimate Pizza Making Bundle.
