Dough Ball Pizza Company Reveals Secret Ingredient for Award-Winning Pizzas

The Dough Ball Pizza Company, located in Burnley, has unveiled the key ingredient that contributes to its award-winning pizza dough. Founded in 2012 by Giovanni “Gigi” Pillitteri, the company recently garnered significant recognition by winning eight stars at the prestigious Great Taste Awards. This achievement positions them as the most-awarded pizza dough manufacturer in the UK.

Giovanni Pillitteri has deep roots in pizza making. The tradition began in the early 1900s in Palermo, Sicily, before his family moved to East Lancashire due to the turmoil of war. Giovanni, who holds a Master’s in marketing, has successfully blended traditional Italian methods with contemporary techniques in his production process. “We originally started in the early 1900s in Palermo,” he explained. “It was my great-grandmother and her husband. The knowledge and know-how was passed on, and as the oldest son, I decided to take the challenge and open my factory.”

The Perfect Combination of Tradition and Modernity

The company specializes in a variety of pizza doughs, including Neapolitan, Detroit-style, vegan options, and poolish dough. Giovanni’s approach highlights a commitment to both tradition and innovation, ensuring that they cater to evolving consumer tastes. “We’ve grown organically over the years,” he said. “This year we decided to enter our products in the Great Taste Awards and won an unprecedented eight stars.”

What sets Dough Ball Pizza Company apart is not just their dedication to quality but also the unique properties of the local water used in their dough. The soft, plentiful water characteristic of Lancashire has proven to be an essential ingredient. Giovanni noted that this water mimics the qualities of Neapolitan water, enhancing the fermentation process of the dough. “Lancashire water, historically used in the cotton industry, improves the texture and flavor of our pizza,” he added.

Local Influence on Global Success

The influence of Burnley’s celebrated textile industry extends beyond fabric production. The region’s climate and natural resources play a crucial role in the success of the Dough Ball Pizza Company’s products. “Water from the cities and down south tastes foul in comparison,” Giovanni remarked, emphasizing the quality of local resources.

With their recent accolades and a firm commitment to quality, Dough Ball Pizza Company is poised for further growth. Giovanni expressed plans to pursue additional accreditations, aiming to solidify their position in the competitive market of pizza production.

As the company continues to innovate while honoring its family heritage, it stands as a testament to the rich culinary traditions that can thrive even in new environments. The Dough Ball Pizza Company not only serves delicious pizzas but also tells a story of resilience, quality, and community pride in Burnley.