Balling pizza dough
Balling pizza dough is a crucial step in the pizza making process but it is really easy. Like with knead, there are so many different ways to make dough balls .A balled Neapolitan dough ball – a thing of beauty! once we have made our pizza dough balls, we can allow them to prove for a final examination time. once our dough balls have proved, we are quick to shape and cook some amazing pizza ! If you missed the rest of the series, be certain to check out part 1 on mixing the dough, separate 2 on knead, and separate 3 on testing the boodle .
Pizza dough balls video
In the fourth share of this series, I show you a copulate of different easy techniques for shaping pizza boodle balls. I besides discuss the best types of containers for proving your boodle balls. Check out the video below:
Balling Neapolitan Pizza Dough
Why ball pizza dough?
There are a few reasons why we ball pizza dough :
- To produce a round shape for when we stretch the pizza
- To build strength in the dough for the final prove
- To ensure we have the correct amount of dough for each pizza
Balling pizza dough is key to making great pizza! basically, we are trying to achieve a round dough ball which is quite tight. By weighing the dough out first, we can besides ensure that each boodle ball is the decline weight for each pizza. The tension that we build in the boodle ball will provide potency as it proves. This will help the dough to hold it ’ sulfur round determine which will make the formative a lot easier subsequently. There is no indigence to over tighten the boodle, however, as do not want to rip the boodle .
Neapolitan pizza dough ball weight
For Neapolitan pizza, the weight of each ball should be between 180g – 250g. Personally, I tend to go for around 250g or merely under. With this you should be able to achieve a 10 edge pizza with quite puffy crusts .A 250g dough ball weighed out The weight that you choose will depend on how you shape the pizza. even within Neapolitan pizza there are unlike styles of shaping. Some people like a pizza with big, soft crusts and some people like a pizza with smaller, less rise crusts. I tend to prefer a pizza with slightly larger crusts, somewhere in the center. For a 10 inch pizza with quite a large crust, I find about 240g -250g to be perfect. This will allow you to stretch the pizza in truth slender in the in-between whilst allowing the crusts to be quite adult .A 250g dough ball shaped into a 10 inch pizza with large crusts If you prefer a smaller crustm try a ball weight of 200g – 210g. This will allow you to stretch the pizza to around 10 inches with quite a modest crust .
When to ball pizza dough
Pizza dough should be balled once it has proved. In general, pizza dough is proved in one big boodle before being balled. This is known as the bulge sour, or bulge prove. once the dough has proved, it is then shaped into boodle balls. It is important that the dough balls are allowed to prove again after balling, before being shaped into pizza. This is because a lot of the tune in the dough ( built up through the bulk prove ) is lost during ball. Proving the dough balls again allows them to expand and become airy again. It is this air built up during proving which gives the crust a fantastic texture .A light crust like this can be achieved when the dough ball is properly proved besides, as the dough balls relax as they prove. It is important that the pizza dough has time to relax after we have been handling them. so tied if you are doing a curtly prove, it is important that you do not skip this footstep. This will ensure that the boodle is actually indulgent and easy to stretch when we come to making the pizza .
Do you knead pizza dough after it rises?
In general, pizza dough should not be kneaded after it rises. Kneading at this stage will remove all the atmosphere that has built up in the boodle during proving.
If you think your pizza dough is decrepit then it can be kneaded again but this should truly be done before proving .Generally kneading should be done before proving If you need to, you can check out character 2 of this series on kneading by clicking here. It is true that the pizza would prove again but we should limit the amount of times this happens. The more times we have to prove our dough, the more dense it becomes.
Proofing pizza dough balls
If you are doing a long prove, as I recommend, it is crucial to shape your dough balls after a bulk testify. If we shape our dough balls as soon as we have finished kneading they will lose all their strength at the end of the hanker raise ( 24 hours ) .Neapolitan pizza dough which has been bulk proofed before balling This is why I recommend proving your boodle for around 18 hours ( for a 24 hour prove ) before shaping. We can then shape our dough balls and proof them for the remaining 6 hours. This will ensure proper proofing of the dough balls without any loss of strength due to the long prove. If you are merely doing a light testify of up to 6 hours then you can go ahead and shape your boodle balls immediately after kneading .
Proofing dough balls at room temperature
It is important to proof your dough balls at room temperature. This is because we need the boodle to be american samoa soft as possible when we come to stretch the pizza .Proofing pizza dough at room temperature ensures that the dough is as soft as possible Even if you do a cold prove, be sure to remove your dough balls for their final proof. I actually recommend removing them a match of hours before balling. This will make the determine of the boodle balls deoxyadenosine monophosphate easily as possible .
Container for proofing pizza dough
There are therefore many different types of container you can use for proofing pizza dough. even if you don’t have a lid don’t worry, you can simply cover it with cling film (plastic wrap). here ’ s a list of containers that you can use :
- Bowl with cling film
- Large dish/roasting tray with cling film
- Chopping board with cling film
- Tupperware containers
- Pizza proving box
Proving pizza in a bowl
many people opt for a bowl. Everyone has one and it keeps the boodle balls seperate. The downside is that the boodle is difficult to remove from the bowl without degassing it. We want to retain as much of the air in the dough as we can.
Proving pizza in a large dish
A large dish is an excellent container for proofing pizza boodle in. You can well cover it with cling film. When it comes to removing the balls for shaping, we can easily get our hand in our function a dough scraper/wall scraper .A dish like this is ideal for proofing pizza dough – simply cover it with cling film (plastic wrap) This ensures that we keep as much air in the boodle as possible when it comes to shaping the pizza .
Proofing on a chopping board
A chopping board is also a good option for proving. Removing the boodle from a chopping board is identical easy, The downside is that the cling film can stick to the crown of the dough balls and takes a bit more clock time to set up. It is significant to ensure that the balls are airtight so they don ’ triiodothyronine dry out .
Proofing pizza dough in a tupperware box
Small tupperware containers are an excellent option. You can fit 2 boodle balls in each one and you can use the lid to keep them air taut. initially, they should be easy to remove with a dough scraper/wall scraper.
Read more: Who Invented Pizza?
Using a small tupperware box for proofing pizza
Using a pizza proving box
The final option is to buy a pizza proving box. They are quite cheap and they are great. I ’ ve had mine for a while and I ’ ve proved 12 dough balls at once in it ! Removing the dough balls is really easy and the lid keeps them from drying out. They are besides a great quad rescuer and make for easy transportation system of boodle when making large batches .Using a pizza proofing box Whatever you decide to use just be sure you dough doesn’t dry out. I ’ ve made great pizza dough using all of the containers above thus don ’ triiodothyronine worry besides a lot about it !