Let's take it back to basics. Nailing your pizza technique is going to allow you to create beautiful results every single time. Today's tip? Pizza pop-up legend @peddlingpizzas (aka Adam Atkins) is here to show you how to ball your pizza dough.
How to ball pizza dough
Still looking for a good pizza dough recipe - look no further! Checkout our Simple Pizza Dough blog - with a few simple ingredients and easy to follow steps, you'll be balling like the best of them.
Step 1 - Divide & Weigh
Use your Gozney Dough Cutter to divide your pizza dough into 240-250g 8.5/8.8oz portions.
Ensure these portions are the correct size by weighing them on scales.
Step 2 - Ball
Form a nice and tight dough ball by pinching the bottom of the dough using your thumb and index finger and rolling the dough into a ball shape.
step 4 - Ball (simpler way)
You can also ball your dough by using a flat surface and roll the dough over on itself a few times, rotating each time to keep it round. Finish it by shaping your dough carefully into a ball and sealing the bottom tightly.
Step 5 - Proof
Now that your dough is balled, it is time to proof them. Want to learn more about pizza dough proofing? Visit our How To Proof Pizza Dough blog.
Proofing can happen either at room temperature or at a lower temperature to slow it down. Pizza dough should proof at room temperature anywhere from 1 to 24 hours or even more. While cold proofing a pizza dough can take anywhere from 24 to 72 hours.