Boston’s Restaurants Maintain A Dough Tradition Created More Than 50 Years Ago

Today, Boston’s is both a family restaurant/sports bar chain and a pizza chain with hundreds of locations in the U.S. and Canada. But it springs from a single pizza and spaghetti shop founded more than 50 years ago in Alberta, Canada, by a Greek immigrant. To this day, the company takes special pride in a key ingredient of its pizzas, sandwiches, Paninis, and tacos: the made-from-scratch dough. Founder Gus Agioritis insisted that the dough he made each day had to proof for at least eight hours. Today each Boston’s restaurant kneads its dough by hand and lets it proof for 24 hours. The restaurants all carefully monitor the temperature of the air, the wheat flour mix, and the water. The wheat is sifted and each layer is individually streamed for better blending to create “Boston’s signature flavor profile and dough consistency.”