Pizza Dough Preparation – Bowls – Bolesławiec Pottery

Pizza Dough Preparation – Bowls Made of Bolesławiec Pottery

Creating the perfect pizza dough doesn’t just start with high-quality ingredients – it begins with the right tools. Our large ceramic bowls, handmade in the traditional Bolesławiec region by the acclaimed Ceramika Artystyczna, offer the ideal shape and size for kneading, resting, and rising dough. These artisan bowls are not only functional and oven-safe but also visually stunning, adding a touch of Polish tradition and craftsmanship to any kitchen.

The high-quality glaze makes them food-safe, easy to clean, and excellent for cold fermentation of yeast doughs. Whether you’re an aspiring pizzaiolo or a passionate home chef, these bowls support you in every stage of the dough-making process.

Becoming a Professional Pizza Maker – What You Learn

Pizza-making is a craft that blends skill, science, and passion. Specialized training programs for pizzaioli (pizza makers), often based on traditional Italian techniques, offer both theoretical education and hands-on practice.

Theoretical Curriculum Includes:

• Dough structure and gluten development

• Understanding flour types (Tipo 00, Type 550, etc.)

• Fermentation theory and cold-proofing

• Temperature management (dough, water, and oven)

• Food hygiene and HACCP standards

• Recipe formulation and ingredient costing

Food Science Knowledge:

• Properties of high-quality salt (e.g., Fleur de Sel)

• The function of fats like cold-pressed olive oil in dough

• Different yeast types (fresh, dry, sourdough)

• The role of water and hydration percentages

• Regional ingredient variations (Neapolitan vs. Roman pizza)

Recipe: Authentic Pizza Dough (Yields approx. 1 kg of dough – 3–4 pizzas)

Ingredients:

• 600 g high-quality pizza flour (Tipo 00 or Type 550 wheat flour)

• 380 ml cold water

• 15 g Fleur de Sel

• 3 g fresh yeast (or 1 g dry yeast)

• 20 ml cold-pressed extra virgin olive oil

Instructions:

1. Dissolve the yeast in cold water. Do not add salt at this stage.

2. Place the flour into a large ceramic bowl and create a well in the center.

3. Slowly pour in the yeast water, mixing with your hand or a wooden spoon.

4. Once a rough dough forms, add the salt and olive oil.

5. Knead the dough thoroughly for 8–10 minutes until smooth and elastic.

6. Cover the bowl and let the dough rest in the refrigerator for 24 hours.

7. Remove from the fridge and allow to come to room temperature 2 hours before use.

The result is a dough with excellent elasticity, a flavorful crumb, and a crispy crust – exactly what you expect from authentic Italian pizza.