The Bonci pizza dough with the Bimby is perfect for making a high, soft and well-aerated pizza at home, just like the famous Roman tray pizza. Thanks to the Bimby, preparing the dough becomes simple and quick, even though it is a high-hydration dough that normally requires more hands-on work. The result is a pizza crisp outside and soft inside, ideal to bake in a tray and dress with the ingredients you prefer.
If you love making homemade pizza, I also suggest trying my air fryer pizza or the tray pizza, two easy and well-loved recipes that let you obtain a soft and tasty pizza with different methods.
This recipe requires a long cold fermentation in the refrigerator for about 24 hours, a fundamental step to obtain a light and easily digestible dough. The prolonged rest allows the flour to better develop the gluten network and gives the pizza a soft, bubble-filled texture typical of Bonci pizza.
With few ingredients and a simple process using the Bimby you can achieve a truly special pizza, perfect to share with friends and family. Once out of the oven it will be hard to resist making another!
I thank Flavia from the site ricette-bimby.com for this beautiful recipe.
Tips for a perfect Bonci pizza
The Bonci pizza dough with the Bimby is ideal for preparing a high, soft tray pizza, exactly like the one made famous by Bonci. Thanks to the long fermentation and the high hydration of the dough you obtain a light, well-aerated and very digestible pizza.
This dough is perfect for those who want to make Bonci-style pizza at home using the Bimby to simplify the process and get a soft and fragrant result.
- Difficulty: Medium
- Cost: Very economical
- Rest time: 1 Day
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 2 PANS (10×14 in)
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Bonci pizza dough with the Bimby:
- 5 cups Type 1 or Type 0 flour
- 1 3/4 tsp Active dry yeast
- 1 3/4 cups Water
- 1 2/3 tsp Fine salt
- 1 tbsp Extra virgin olive oil
Tools for making pizza dough with the Bimby:
- 1 Bimby
- 2 Baking pans rectangular
- 1 Bowl large
Preparation of the pizza dough with the Bimby:
In the mixing bowl put 1 2/3 cups of flour, the dry yeast and about 3/4 cup of water (approximately 200 ml), then knead for 1 min, dough speed.
Now add about 7/8 cup of water (approximately 220 ml), 3 1/3 cups of flour, 1 tbsp extra virgin olive oil and knead for 2 min, dough speed.
Add the salt and knead again for 1 min, dough speed.
Let the dough rest in the bowl for 15 minutes, then work it again for 10 sec, dough speed.
Take the dough out of the bowl (it will be very soft but this is correct) and place it on a floured work surface. Perform strengthening folds (if you click HERE you can watch the video we made showing how to make the strengthening folds).
Make the folds 3 times at 20-minute intervals.
After completing the folding steps, place the dough in a very large container (it will double in volume), lightly oiled and covered, and put it in the lower part of the refrigerator for 18/24 hours.
After 18/24 hours, take the dough out of the fridge, let it rest for 10 minutes, divide the dough into two portions, oil two rectangular pans (about 10×14 in), place the dough on each pan and, with slightly oiled hands, stretch the dough from the center towards the edges. Let rise again for 30 minutes.
Top with crushed tomatoes and mozzarella, season with a little salt and bake in a preheated oven at the highest temperature. Start baking in the lower part of the oven for the first 10 minutes, then move the pan to the center of the oven for another 10/15 minutes or so — baking times vary a lot depending on the oven!
If you don’t have a Bimby.. CLASSIC BONCI PIZZA DOUGH
PIZZA WITH DURUM WHEAT (BIMBY) with only 3 hours of fermentation.
Notes
Don’t miss:
All our Bonci recipes that we made can be found by clicking HERE!
Why is Bonci pizza dough so highly hydrated?
Bonci pizza dough is characterized by a high percentage of water relative to flour. This high hydration allows you to obtain a very soft, light tray pizza with the typical open, aerated structure of Roman-style pizza.How long should Bonci pizza dough proof?
Bonci pizza dough should ferment slowly to better develop structure and flavor. Generally it is left to rise in the refrigerator for 12 to 24 hours, then allowed to rest at room temperature before shaping.
Why is Bonci pizza dough sticky?
It is normal for this dough to be very soft and sticky because it contains a lot of water. To handle it better you can help yourself with a little flour on the work surface or lightly oil your hands.
Which flour to use for Bonci pizza dough?
For Bonci pizza dough you can use either type 1 or strong type 0 flour. Type 1 flour gives more flavor and rusticity to the pizza, while type 0 makes the dough more elastic and easier to work.
How to get a well-aerated Bonci pizza?
To obtain a pizza with large holes it is important to respect fermentation times, use strong flour and work the dough with gentle folds without deflating it too much.
