How to Shape Dough Balls

In this tutorial, I will show you how to shape dough balls for pizzas. When you start making pizzas, having pre-portioned balls of ready-to-use dough can be very handy.
Before you start, create your custom recipe on www.pizzadoughcalculator.com/?...
This video is part of a series in which I attempt to make the most perfect pizza in your Outdoor Oven.
Amazing Music by Cas van Son & Martijn Straatman
Video Artist: Joshua Pinheiro Ferreira
Pizzadoughcalculator:
Here you can make your custom dough recipes for Neapolitan, Sicilian and American pizza. You will also find many tips & tricks.
Website :
www.stadlermade.com/?... Order your own Outdoor Oven or just have a look at the blog or pizza calculator
Blog:
www.stadlermade.com/makers-sc... Here you will find mouth-watering recipes. Don’t worry, they are all easy to make and I will tell you how.
Facebook :
/ stadlermade for pizza news, outdoor cooking tutorials, and food discussions ;)
Instagram :
/ stadlermade see what I am making, cooking and discovering.
Sources I trust:
Associazone Verace Pizza Napoletana website :
www.pizzanapoletana.org/index_...
And their PDF pizza guidelines & rules document :
www.pizzanapoletana.org/public...
More sources I trust :
www.frenchguycooking.com
modernistcuisine.com/
www.seriouseats.com/
www.thepizzabible.com/
www.chow.com/
www.americastestkitchen.com/
Warning this footage is performed by professionals in a fire-safe environment, and for entertainment purposes only. Accordingly, Pieter städler and the producers insist that any attempt to recreate or re-enact any action performed in this show is entirely upon the viewer's responsibility.

[@zephyr6424]

Work at a pizza restaurant and was embarrassed I couldn’t make dough balls😂told my coworker I was gonna watch YT vids and get better. This should help 👍🏽

[@user-sj2ky7wd3z]

Did it though

[@parislady1925]

I have been researching how to make pizza dough for over a month. No one else explains how to make the dough, shaping the balls, etc. Thank you, I am learning so much.

[@pieterstadler3485]

i am happy i could help you :D

[@Ex0rz]

These are the easiest to follow videos i have ever seen! Nothing extra, nothing fancy and straight to the point.

[@paribiotic]

I have watched all your pizza videos. Your videos have been exceptionally helpful in helping me make a pizza that I'm proud of. Tonight's pizza was the closest I have ever gotten to making it look like a napoletana style pizza. Still needs work but without your videos, it would have been impossible!! Thank you for sharing your love of making pizza with us!

[@AudreysKitchen]

What a great video! It's super easy to follow, and I love how straight-to-the-point it is. Love the aesthetic too, with your kitchen and the music and everything. Thank you!

[@pieterstadler3485]

wooohaaa i love your comment thank you so much for noticing al details we put a lot of efford into the videos and more are coming :D cheers pieter

[@haji727]

I just love your videos. I have watched all of them. You are so professional in how you describe the task. I wish you had more videos to watch. You and you alone have taught me so much about pizza. I will be a better “maker” as a result. Thanks very much.

[@ayane605]

Thanks! I came here from a bread bowl recipe that recommended your video on how to prevent the bread from spreading out while baking. Very helpful!

[@sebon11]

Content and concept of all this series is amazing, very nice to have them, thanks!

[@pieterstadler3485]

thanks Sebastian i am happy you like them cheers, pieter

[@zainabarain]

Love how u work with dough!!

[@rtyrty6784]

Best explaining videos i have seen. Thanks you. Need to check the Städler oven.

[@hmoadhajali]

Just wow bro. Just wow. Mad respect.

[@ahmedtoumi2414]

love that one to... your video are short and sweet!!!! not boring at all !! thanks a lot ahmed from Dubai.. looking forward to use my ooni karu oven

[@Jazagivid]

Brilliant video! Thank you so much foe explaining why and how to do this

[@pieterstadler3485]

yesssss no problem man more will come enjoy :)

[@firedog2396]

I like your videos. All nicely explained and easy to follow when cooking

[@transgenderdeathgripsfan549]

Just got a job at a bakery and I've never made bread before. This helps a lot

[@jimmyleon3934]

Great Explanation. Good Job man..

[@violetlol6659]

excellent video as always :) Im your fan !!

[@toiletpapermatters698]

Great video! Up to making my 5-stagioni napolitan dough balls now :-)

[@twinrixone5295]

make more videos, man! like maybe make a different style of pizza each vid. love your stuff

[@omaymayasar1014]

hey i am gonna make pizza and this pizza dough you made in the other video is extremely awesome no kidding

[@alinegoiania6865]

adorei a receita, grata!

[@Minstrel1]

Excellent videos!

[@KHAFx]

Looks yummy, good work and I think you deserve more subscribers!

[@stadlermade]

Thanks! That's the goal!!

[@RekimNZ]

Lovin it ! thank you, and excellent work as always.

[@stadlermade]

Thanks man! It's much appreciated!!

[@richievaldez842]

Very nice !

[@worminator15]

great tutorial really needed that^^

[@pieterstadler3485]

that's great to hear :D enjoy your pizza s

[@reymartinez4060]

Very nice thank you.

[@Christinecooking451]

This is very good.😊

[@michielvanroon3015]

Just made the big ball using your calculator. It's rising now. My dough didn't look as nice as yours when I put it away though. How it will rise enough! Thanks voor de great vids.

[@FL-gg4dq]

Awesome

[@herrbaron1304]

Today we will try your recipe from your pizza dough calculator. 🍕👍

[@stadlermade]

Awesome!! Enjoy! 🔥

[@simonadventures3727]

Great channel, subbed.

[@dindun6469]

Damn ..your tutorial so really really helping me as a pizza lover.i'm from indonesia but i really really love italian pizza ..i hope someday i can have a pizza shop with italian style

[@marcelogregorio4812]

Hey Pieter! Your videos are awesome!! I’ve been trying to follow your steps but for some reasons after kneading the dough for 15-20min, the surface of the dough is not as smooth as yours and the dough is not as elastic and connected as yours (it breaks a bit when I stretch). Do you think this is because of the amount of protein in my 00 flour? Or maybe I am not stretching it properly? I am also curious to know your thoughts on increasing the amount of yeast! Sorry for so many questions 😅

[@JohnDoe-xo2yf]

Lol, I just realized that ur Dutch :) from the AH flour! Do u do f2f classes too? It would be really really nice!!!!

[@jnam00]

What if the dough stretches and tears when balling? Is it too cold? I did cold ferment. And then pulled it out and starting balling. Do I need to wait a bit for it to come closer to room temp?

[@Donnerfink]

yep. you can portion it right out of the fridge but after that, it has to come to room temperature before proceeding with it.

[@dorondaws]

I made the recipe with 0.5 gr dry yeast. after resting for two hours should it have risen at all? mine has not risen but I have put it in the fridge to ferment overnight.

[@maximilianmann]

Ma quanto è simpatico questo?

[@BAM-ee2jm]

Do you shape the individual balls immediately after you remove from cold ferment?

[@jnam00]

Haha my exact question. It seems to me it needs to be a bit warmer because it tears easily when balling.

[@shayanamp]

thanks alot for your video! i made doghballs with this recipe but they kindda broke and they turned firm and hard. is this because i didn’t put oil on the doughballs? thank you again!

[@edf5936]

next time, make sure you cover them completely but with room for them to grow, preferably put them in a pizza dough tray with a lid, which seals in the moisture and allows them to grow, if you just cover them loosely, they will dry out and crackle, it happened to me many times. Make sure you measure the water and flour precisely with a scale, so dough is not too dry, also make sure you're room temperature is not too hot, the VPN (verace pizza napolitana) association recommends between 24-27 C for dough proofing. I've never used oil for brushing, and it doesn't come out dry, water/flour ratio and making sure the dough is sealed in a container to prevent moisture from escaping is the reason.

[@pieterstadler3485]

@@edf5936 you got some pizza game Dan! thanks :D

[@shayanamp]

Dan Braz Thanks alot Dan 🙏

[@ozcanbasak35]

Merci beaucoup pour tes précieuses recette mon ami Pour la pâte à pizza sicilienne tu parles de mettre du pétrol C est quoi le pétrol s il te plaît Merci beaucoup pour ton retour et à très bientôt pour d autres recettes que l on attend avec impatience

[@vjmadhudath9482]

Does it work for a whole wheat dough?

[@Alydas]

Nice! keep trying guys i didn't seem to work for me but then suddenly i had a ball!!

[@wellsyboy]

I used the calculator on the website but try as I might I couldn’t get my dough to come together.

[@ameliabuns4058]

my dough will be full of seperate sections. like when I fold the dough to knead it it won't go back seamlessly

[@shreyaschaturvedi1933]

i can get the ball to form but the bottom is usually kind of ugly and has a lot of folds. I wish it was smoother. Any tips please?

[@kingbladerZed]

does that technique include sugar cookie dough?

[@benoitsauvageau649]

when you say that now we can put it a way is for how long

[@REAL_MPSS]

That is very helpful. One question? Is it bad if you don’t get the dough in tension? Or just unsightly? Asking for my wife. ;)

[@louiswynne5542]

An uneven ball will create an uneven rise

[@piazza1129]

Just like that

[@konstantinosorfanidis3352]

Why the dough needs to rise up insted of sideways? Is there a difference infurther preparation for pizza (guess the taske will remain same)?

[@louiswynne5542]

Rising upwards will create a rounder finished product. Balling dough properly will also help with a more even rise

[@zippobrand]

Put it away like what? In the fridge? On the counter?

[@azwins.a14]

Shape the dough AFTER it has risen, or shape it and then let it rise?

[@Benardo85]

Shape it and let it rise :)

[@robunderwood6606]

Can the dough balls be frozen after the rise?

[@raeannpavlak1900]

Rob Underwood same question! And how long can they be left in the fridge?

[@louiswynne5542]

@@raeannpavlak1900 any longer than 3 days will cause the yeast to form alcohol resulting in a bitter pizza. Dough can be balled and frozen after this but must be reballed an rested for a further 2 hours after fully defrost

[@jasonrobins1923]

Hi just wondering if your sourdough recipe on the pizza dough calculator would also work for making a sour dough loaf or is it a different recipe?

[@jnam00]

Different

[@ohwii]

Great job! One question though: What does it mean 'the dough tightens'?

[@SaudAlThani]

It's a tactile feeling you get when you hold the dough and pinch the corners together. You will feel the dough respond to the pinch by tightening and pulling back. Imagine two people pulling on the same rope. That feeling of the rope when this happens is similar to the response of the dough when you form it into a ball.

[@angelinasartcraftbarbiestu6487]

U can make a stress dough balls things that u need Powder/flour Water Your choice of colour A bowl And a balloon Take the bowl and put very little water.add the paint and mix it then put a lot of flour/powder and the mix it with your hands and u will have a soft clay. Take a balloon and put your clay in it then tie it up and make sure there should be no air in the ball.You got a stress dough ball. Enjoy

[@turbosoggy8404]

My dough is way too sticky for this and I’m using 55% hydration will all purpose flour. I am so confused

[@randomazrandic2641]

How come this dough is not sticky? Mine is always sticky and I have struggle to shape it because of it! Ahhhh... Does anyone have any idea why is that?

[@MrCoolfella]

Toppertje 🍕

[@stadlermade]

Dank je! ☺️

[@user-dk7jk1uz3l]

5+

[@moonycoco3493]

Why is it so easy to watch but hard to do? 😭😭 I can't make my dough smooth and elastic, it's kinda sticky

[@SaudAlThani]

Check the type of flour you're using. For elastic dough you need to use a flour with a high enough gluten content. Look for Italian 00 flour. If you are using the right flour but can't get it to be elastic, then make sure your flour to water ratio is right (you want a nice moist dough) and make sure you kneaded it well. If doing it by hand it takes around 10-20 minutes of good kneading to get good results.

[@moonycoco3493]

@@SaudAlThani thanks for the tips!!

[@hannahduggan3599]

I make dough balls out of flour and water.

[@samandrossbakery]

1st step: buy dough balls

[@JulianCamu]

Thank you Seth rogan!

[@hightechstuff2337]

Seth rogan making pizza

[@donniedeville5102]

You didn't show how to fold the dough! That's literally the purpose of the video. Can you do it again please? No video edits!

[@noface5150]

Did you even watch it?

[@JollyMolly-wp4xr]

​@@noface5150 i did but the Dough stuck on the back of my head during the last step..the Show off stretch 🤔 what to do ⁉️🤣

[@Luigi-yp9sl]

ANOMALY RAID