Lunchbreak: Pizza from La Madia

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La Madia
59 W. Grand
(312) 329-0400

Pizza Dough

1/2 L water, room temperature
1/2-1 tsp Yeast, fresh
1 tsp extra virgin olive oil
1.8-2 lbs high gluten flour
.75 oz sea salt, fine

Add water, yeast, and olive oil to mixer. Mix with dough hook with 1 cup flour for 2 minutes. Add the rest of the flour and sea salt, mix for 15-18 minutes on low speed. Adjust with flour and or water to proper dough consistency. Remove from mixing bowl and cover with wet towel, let rest for 5 minutes. Roll into 6 oz balls, cover and let sit at room temp for 10 minutes. Refrigerate for 4 hours. Remove from cooler and let set at room temperature for 15 minutes before stretching.

Pizza Sauce

Tomato Sauce

8 oz San Marzano tomatoes, whole
3 leaves Basil, chopped
1 oz extra virgin olive oil
1 tsp dry oregano leaves
1 pinch sea salt

Combine all ingredients into a food processor and blend fine.

White Sauce

1/2 ea Onion, small dice
1 tsp Butter
2 cups heavy cream
1 pinch sea salt and fresh ground pepper
1 Pinch nutmeg
1/2 cup mascarpone cheese

Stretch pizza dough to desired thickness. Spread a thin layer of sauce on dough. Add cheese evenly over dough. Add any other ingredients. Bake in in a 500 degree pre-heated oven, on a pizza stone, for approximately 10 minutes or until golden brown.


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