Beddia Pizza Dough has earned a legendary status among pizza lovers for its perfect balance of crispiness and chewiness. Originating from Philadelphia’s iconic pizza scene, this dough recipe captures the essence of artisanal craftsmanship with simple ingredients and a slow fermentation process. It’s the secret behind that irresistible crust that holds up beautifully to any topping.
We’ve perfected this recipe so you can recreate Beddia’s signature dough right in your own kitchen. Whether you’re a seasoned pizza maker or just starting out, this dough is forgiving and yields consistently delicious results. Get ready to impress your friends and family with a crust that’s light, airy, and packed with flavor every time.
Ingredients
To master the Beddia Pizza Dough, we need to start with carefully chosen ingredients that work together to create that signature balance of crispiness and chewiness. Below, we break down these essential components into dry and wet ingredients to guide us clearly.
Dry Ingredients
These dry ingredients build the foundation of our dough’s texture and flavor. Precise measurements ensure consistent results every time.
- Bread flour: 500 grams (for optimal gluten development and structure)
- Fine sea salt: 10 grams (enhances flavor and strengthens gluten)
- Instant dry yeast: 2 grams (for controlled fermentation without delay)
| Dry Ingredient | Quantity | Purpose |
|---|---|---|
| Bread flour | 500 grams | Provides strength and chewiness |
| Fine sea salt | 10 grams | Flavors dough and tightens gluten network |
| Instant dry yeast | 2 grams | Activates fermentation for dough rise |
Wet Ingredients
Our wet ingredients activate the yeast and hydrate the dough, influencing its elasticity and rise.
- Cold water: 325 milliliters (controls dough temperature for slow fermentation)
- Extra virgin olive oil: 15 milliliters (adds richness and improves dough texture)
| Wet Ingredient | Quantity | Purpose |
|---|---|---|
| Cold water | 325 milliliters | Hydrates flour and helps slow fermentation |
| Extra virgin olive oil | 15 milliliters | Enhances dough softness and flavor |
Pro tip: Using cold water is essential for the slow fermentation method typical of Beddia Pizza Dough, allowing the flavors to develop deeply while maintaining a perfectly chewy crust.
Tools and Equipment
To achieve the perfect Beddia Pizza Dough we must equip ourselves with the right tools. Using appropriate equipment ensures precise mixing, fermentation, and baking, resulting in an authentic crispy yet chewy crust every time.
Mixing Bowls
We recommend using a large mixing bowl with ample room for dough expansion during initial mixing and fermentation. A stainless steel or glass bowl works best as it does not react with ingredients and is easy to clean. Avoid plastic bowls which can retain odors and stains. For this recipe, a bowl holding at least 3 liters (12 cups) is ideal for ease of stirring and dough rising.
| Attribute | Recommendation |
|---|---|
| Material | Stainless steel or glass |
| Capacity | Minimum 3 liters (12 cups) |
| Type | Large and deep |
Stand Mixer or Mixing Spoon
To mix our Beddia Pizza Dough effectively, we can choose between:
- A stand mixer fitted with a dough hook. This is perfect for hands-free mixing and kneading. Set to low speed to develop gluten without overheating the dough.
- A large mixing spoon if mixing by hand. Opt for a sturdy wooden or silicone spoon to comfortably combine ingredients without straining your wrists.
Both options work well, but a stand mixer provides consistent kneading which can enhance dough texture with less effort.
Dough Scraper
A bench scraper or dough scraper is essential for handling sticky dough. It helps us:
- Scrape dough from bowls cleanly
- Portion dough with precision into equal balls
- Manipulate dough with ease on the countertop without sticking
Choose one with a stainless steel blade and a comfortable handle. This tool improves workflow efficiency and minimizes mess.
Proofing Container
For slow fermentation, a tall, sealable Proofing Container keeps the dough hydrated and protected. Look for containers that are:
- Food-grade plastic or glass
- Transparent to monitor dough rise
- Airtight to maintain humidity and prevent a skin from forming on the dough surface
This controlled environment enhances our cold fermentation process delivering the pure flavor and texture that defines the Beddia Pizza Dough.
Pizza Stone or Baking Sheet
To bake the crust to perfection with authentic crispness we rely on:
| Option | Description |
|---|---|
| Pizza Stone | Preheats to create an intense radiating heat mimicking a wood-fired oven; produces crispy bottoms |
| Baking Sheet | More accessible, heats less intensely but still works well; for softer crust results |
We heat the stone or baking sheet in the oven at 500°F (260°C) for at least 45 minutes before baking. This ensures a perfectly browned crust with that signature chewiness and crunch.
Instructions
Follow these detailed steps to create the authentic Beddia Pizza Dough with its signature balance of crispiness and chewiness. Precision and patience are key to mastering this dough.
Prep: Measuring and Preparing Ingredients
Before we begin, accurately measure all ingredients for consistency. Use a digital scale for the best results.
| Ingredient | Amount | Preparation |
|---|---|---|
| Bread flour | 500 grams | No pre-sifting required |
| Fine sea salt | 10 grams | Measured precisely |
| Instant dry yeast | 2 grams | Use fresh for best results |
| Cold water | 325 milliliters | Keep refrigerated |
| Extra virgin olive oil | 15 milliliters | Room temperature |
We emphasize using cold water to slow fermentation, which deepens flavor and develops the ideal chewy texture.
Mixing the Dough
- In a large mixing bowl, combine the bread flour and fine sea salt evenly.
- Sprinkle the instant dry yeast on top, avoiding direct contact with the salt.
- Slowly add the cold water while stirring with a wooden spoon or a stand mixer fitted with a dough hook.
- Add the extra virgin olive oil last and mix until the dough just begins to come together.
Our goal is a shaggy but cohesive dough at this stage.
Kneading the Dough
- Transfer the dough onto a lightly floured surface.
- Knead by hand or use the stand mixer on medium speed for 10 minutes until smooth and elastic.
- To test readiness, gently press the dough; it should spring back slowly.
- Use a dough scraper to handle the sticky dough and prevent flour overload.
Proper kneading develops gluten to give the Beddia Pizza Dough the perfect chew.
First Rise: Bulk Fermentation
- Place the dough in a lightly oiled, airtight container or bowl.
- Cover tightly to prevent drying.
- Refrigerate for at least 18–24 hours to allow slow fermentation.
- The dough should double in size and develop bubbles indicating fermentation.
This slow bulk fermentation is critical for flavor depth and texture.
Shaping the Dough
- Remove the dough from the refrigerator and let it come to room temperature for 1 hour.
- Place the dough on a lightly floured surface.
- Gently press the dough into a rough circle without deflating too much of the gas.
- Fold and stretch it lightly to form a smooth ball.
- Let it rest covered with a towel for 10 minutes before final shaping.
This gradual shaping ensures a structure that bakes evenly with a delightful crumb.
Second Rise: Proofing
- Place the shaped dough ball in a proofing basket or bowl lined with a floured towel.
- Cover to maintain humidity.
- Let it proof at room temperature for 1–2 hours until it slightly puffs and is springy to the touch.
- Avoid over-proofing to maintain strength.
The second rise improves oven spring and crust development.
Baking the Pizza Dough
- Preheat your oven to 500°F (260°C) with a pizza stone or baking steel inside for at least 45 minutes.
- Transfer the proofed dough to a peel dusted with flour or semolina for easy sliding.
- Score the dough with a sharp blade if desired for controlled expansion.
- Bake directly on the hot stone for 7–10 minutes or until crust is golden brown and crisp.
- Remove and let rest briefly before topping or slicing.
High heat and preheated surfaces are essential to achieve the signature Beddia crispness and chew.
Tips for Perfect Beddia Pizza Dough
Mastering the Beddia Pizza Dough requires attention to detail and technique. Here are essential tips to ensure our dough turns out perfectly every time, balancing crispiness with the signature chewy texture.
Achieving the Right Dough Texture
The texture of our Beddia Pizza Dough is key to its distinctive character. We aim for a dough that is soft yet elastic and slightly tacky without being sticky.
- Use bread flour exclusively to develop a strong gluten network. This builds the ideal chewiness.
- Add cold water gradually during mixing to control hydration, aiming for a dough hydration level around 65%.
- Knead the dough until it is smooth and springs back when pressed lightly with a finger.
- Avoid over-flouring the surface when shaping; instead, lightly oil hands to preserve dough moisture.
| Attribute | Description | Effect on Dough |
|---|---|---|
| Flour Type | Bread flour | Strong gluten, chewy texture |
| Hydration Level | ~65% (water to flour ratio) | Tender yet workable dough |
| Kneading Duration | 8–10 minutes | Smooth elastic dough |
“The right texture allows the dough to stretch thin without tearing, crucial for that perfect Beddia crust.”
Controlling Fermentation Time and Temperature
The slow fermentation process is central to developing the dough’s flavor and structure. We must carefully control time and temperature for optimal results.
- First rise: Refrigerate the dough at about 38°F (3°C) for 18–24 hours. This slow fermentation deepens flavor complexity.
- Second rise: Let the dough rest at room temperature for 1–2 hours before shaping to reactivate yeast activity.
- Avoid rushing fermentation by using warm water; instead stick to cold water in the initial mix to slow fermentation naturally.
| Fermentation Stage | Temperature | Time | Purpose |
|---|---|---|---|
| First Rise | 38°F (3°C) | 18–24 hours | Develop flavor, gluten strengthening |
| Second Rise | 70°F (21°C) room temp | 1–2 hours | Reactivate fermentation, dough relaxation |
“Patience in fermentation turns simple ingredients into a dough bursting with depth and structure.”
Handling and Stretching the Dough
Proper handling preserves the dough’s airy structure and elasticity, essential for the Beddia Pizza Dough’s signature bite.
- Always handle dough gently to keep air pockets intact.
- Use your fingertips to stretch the dough slowly from the center outward, allowing gravity to assist.
- Avoid using a rolling pin which can compress dough and remove its delicate air bubbles.
- If the dough resists stretching, let it rest for 5-10 minutes to relax gluten before continuing.
Make-Ahead and Storage Instructions
Proper make-ahead and storage techniques are crucial to preserving the exceptional texture and flavor of our Beddia Pizza Dough. Following these methods ensures the dough maintains its signature crispiness and chewiness when you’re ready to bake.
Refrigerating the Dough
Refrigeration is the preferred method for slow fermenting our dough, enhancing flavor through gradual yeast activity.
- After mixing and kneading, place the dough in a lightly oiled airtight container or bowl, covered tightly with plastic wrap.
- Refrigerate at 40°F (4°C) for 18 to 24 hours.
- This slow fermentation deepens the flavor and improves gluten structure.
- Before shaping, allow the dough to come to room temperature for 1 to 2 hours to relax the gluten for easier stretching.
| Step | Temperature | Time | Purpose |
|---|---|---|---|
| Refrigeration | 40°F (4°C) | 18–24 hours | Slow fermentation for flavor |
| Room temperature rest | 70°F (21°C) approx. | 1–2 hours | Gluten relaxation before shaping |
Freezing the Dough
Freezing is an excellent option to extend the dough’s life while preserving its quality for up to two weeks.
- After the first rise, divide the dough into portions.
- Wrap each portion tightly in plastic wrap and then put them inside a freezer-safe ziplock bag.
- Label with the date for proper tracking.
- Freeze at 0°F (-18°C) for up to 14 days without loss of texture or taste.
| Step | Temperature | Time Limit | Notes |
|---|---|---|---|
| Freeze wrapped dough | 0°F (-18°C) | Up to 14 days | Maintain airtight seal for best results |
Thawing Before Use
Proper thawing ensures the dough returns to its ideal texture and fermentation activity.
- Transfer the frozen dough from the freezer to the refrigerator.
- Thaw overnight (8 to 12 hours) at 40°F (4°C).
- After thawing, let the dough rest at room temperature for 1 to 2 hours before shaping and baking.
- This gradual thaw preserves gluten structure and yeast activation.
Tip: Avoid quick thawing at room temperature for extended periods as it may over-activate the yeast and weaken dough structure.
| Step | Temperature | Duration | Purpose |
|---|---|---|---|
| Thaw in refrigerator | 40°F (4°C) | 8–12 hours | Slow and even thaw |
| Rest at room temperature | 70°F (21°C) | 1–2 hours | Activate yeast and relax gluten |
Conclusion
Mastering the Beddia Pizza Dough recipe opens the door to crafting pizzas with that perfect balance of crispiness and chewiness right at home. With attention to ingredient quality, fermentation timing, and baking techniques, we can consistently achieve a crust that stands out. Whether we’re making a quick weeknight pizza or prepping dough in advance, this recipe adapts to our needs without sacrificing flavor or texture. Embracing the process lets us enjoy authentic Philadelphia-style pizza any time we want.
Frequently Asked Questions
What makes Beddia Pizza Dough unique?
Beddia Pizza Dough is known for its perfect balance of crispiness and chewiness, achieved through a slow fermentation process using cold water and simple, high-quality ingredients. This artisanal method enhances flavor and texture.
What are the essential ingredients for Beddia Pizza Dough?
The key dry ingredients are bread flour (500g), fine sea salt (10g), and instant dry yeast (2g). The wet ingredients include cold water (325ml) and extra virgin olive oil (15ml) for texture and richness.
Why is cold water used in the dough?
Cold water slows fermentation, allowing deeper flavor development and helps create that signature chewy crust typical of Beddia Pizza Dough.
What tools are recommended for making the dough?
Use a large stainless steel or glass mixing bowl, a stand mixer or spoon for mixing, a dough scraper, a proofing container for fermentation, and a pizza stone or baking sheet for baking.
How long should the dough ferment?
The dough undergoes two rises: a slow first rise in the refrigerator for 18–24 hours, and a second rise at room temperature for 1–2 hours to develop flavor and proper texture.
What is the ideal baking temperature?
Bake the pizza at 500°F (260°C), preheating the oven and pizza stone to achieve the distinctive crispy yet chewy crust.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for 18–24 hours post-mixing. For longer storage, freeze after the first rise for up to two weeks, then thaw in the refrigerator before use.
How should I handle the dough when shaping?
Handle the dough gently and stretch it carefully to preserve its airy structure, which is key to maintaining the dough’s signature bite and texture.
Why use bread flour instead of all-purpose flour?
Bread flour has higher gluten content, which strengthens the dough’s structure, giving the Beddia Pizza Dough its chewy texture and ability to hold toppings well.
What hydration level is best for this dough?
Aim for a hydration level around 65% (water weight to flour weight) to balance dough extensibility and firmness, essential for the classic Beddia crust.