Chef Joe shows how to divide, weigh and ball your Neapolitan pizza dough.
Gozney Kitchen In-House Chef Joe shows how to divide, weigh and ball your Neapolitan pizza dough.
Balling dough is something that will get easier the more you do it!
If you find the dough is too sticky to work with you can dampen your hands with some warm water during balling.
Make sure your balled dough is covered with an air tight seal to avoid a crust forming on top.