A few of us from the Wood Stone team enjoyed a great dinner at Osteria La Madia in Chicago last month which included many mouthwatering dishes out of the Wood Stone Mt Baker 6′ stone hearth oven such as Fire Roasted Suckling Pig and Fire Roasted Crispy Artichokes. It was the pizzas however, which really grabbed our attention.
We’ve all eaten our share of pizza, but agreed that the pies at La Madia all had just the right ingredient combinations and proportions as well as a great bake. I came home and replicated two of them to add to our Wood Stone Home Recipe Section. The classic White Clam and Garlic Pizza gets a twist with the addition of Pecorino, fresh thyme and Fresno chiles. I also made Carbonara Pizza with Home-Cured Pancetta and Cracked Egg inspired by their version with guanciale. Delicious!