Every morning at Mad Pizza, before we open our doors, our kitchen team is already at work preparing fresh dough. It is the foundation of everything we serve, and we never cut corners.
It Starts with the Ingredients
We use a high-protein bread flour that gives our crust structure and crunch. Combined with filtered water, active yeast, fine sea salt, and a touch of olive oil, these simple ingredients come together to create something special. We do not add sugar, preservatives, or dough conditioners.
Mixing and Kneading
Our dough is mixed until it reaches the right consistency, smooth, elastic, and slightly tacky. Over-mixing makes dough tough, while under-mixing leaves it weak. Our team knows exactly when the dough is ready by feel, a skill that takes years to develop.
The Rest Period
After mixing, the dough rests at a controlled temperature. This rest period allows the gluten to relax and the yeast to begin its work. For our Chicago thin-crust style, we want a dough that rolls out easily without springing back, which means getting the rest time right is critical.
Rolling, Not Tossing
Unlike New York style pizza where dough is hand-tossed, Chicago thin-crust dough is rolled with a pin. This creates that signature thin, even base that crisps up perfectly in our ovens. The result is a crust that snaps when you bite into it rather than folding.
Why Fresh Matters
Frozen dough loses moisture and elasticity. Pre-made crusts contain preservatives that affect taste. When you eat a slice from Mad Pizza, you are tasting dough that was made hours ago, not days or weeks. That freshness comes through in every bite, complementing our hand-shredded mozzarella and 4-generation sauce recipe.
Come taste the difference at 211 N 21st Ave in Hollywood, FL, or call (754) 275-8466 to order. As a veteran-owned pizzeria partnered with LEGION, we put the same dedication into our dough that we put into our community.
Frequently Asked Questions
Does Mad Pizza make their dough fresh?
Yes, we make all of our pizza dough from scratch every morning using high-quality flour, water, yeast, salt, and olive oil. No frozen dough or pre-made crusts are ever used in our kitchen.
What makes Chicago thin-crust dough different?
Chicago thin-crust dough is rolled with a pin instead of hand-tossed. This creates a very thin, even base that bakes up crispy with a cracker-like texture, unlike the chewy, foldable crust of New York style pizza.
Does the type of flour affect pizza crust?
Absolutely. We use high-protein bread flour which provides the structure needed for a crispy thin crust. Lower protein flours would result in a softer, less crunchy crust.
Ready to Taste the Difference?
Order authentic Chicago thin-crust pizza from Mad Pizza. Every slice supports veterans through our LEGION partnership.