How to shape out the perfect dough ball | Home Pizza Making Series Pt. 2

Make stretching out pizza LOADS easier by learning the best techniques to shaping into dough balls! This step-by-step video will get you moving along your home pizza making journey right.

[@camillelefrancois7107]

I was already in love with the dough with your first video how to mix the dough with the kitchen aid but this video is make the dough way better ! The shaping and to but it in the 16oz container make so much of a difference! I love your video and i can’t wait to learn more how to roll the dough in your next video ! I love your video , your sauce to is so delicious!!!

[@thebkydpalate]

Thank you for sharing!! It’s good to hear that other people than myself are loving this recipe. My life has changed for the better thanks to this recipe! Pizza is therapeutic haha.

[@EdgarHernandez-bc8sx]

Awesome video really enjoy them, made pizza with your dough recipe for my girlfriend’s bday everyone kept telling me how good the dough was thanks again. Looking forward to your next video as I still need to practice stretching the dough.

[@thebkydpalate]

Thank you for sharing!! Happy the pizzas were a hit. I'll be coming out with a video soon!

[@Bruno1015]

Do you let your dough come to room temperature before shaping and cooking?

[@bjshutter]

Do you let the dough come up to room temperature before you make into balls after the bulk ferment?

[@thebkydpalate]

Nope, I start shaping right away.

[@muhammadalialtaf7842]

Can you explain the time for bulk fermentation and then individual? In the start of the video you said that the dough has been fermenting for 3 days, are you referring to 2 days bulk and then 3 days individual? for a total of 5 days?

[@thebkydpalate]

Thanks for asking- I do 24hr bulk fermentation at most, so I don’t count that time. I count the time once I’ve balled out. So 3 days since balling.

[@thebkydpalate]

I don’t count the initial fermentation since I don’t go any longer than 24hrs. I begin keeping track once they’re balled out!

[@billm5235]

How do prevent the dough from sticking to your hands? Normally i see people use flour but you don't. Is it the little bit of oil you used in the containers?

[@thebkydpalate]

This particular batch wasn’t as sticky as usual. I think it had something to do with the climate. 95% of the time I reserve a small pile of flour to pat my hands into before shaping to prevent sticking.

[@binaryman96]

Do you need the second fermentation? Or can you go straight to making the pizza

[@liza-gu6zp]

I think in part one he said that you don't need the second fermentation - so if you are ready to make pizza you can go right ahead - the second fermentation really is for those extra dough balls you are storing for another day

[@thebkydpalate]

You don't need to do the second fermentation, but if you have the extra 2 days to allow those doughs to continue to ferment, the better!

[@thebkydpalate]

@@liza-gu6zp Well said, thank you!

[@camillelefrancois7107]

I love your video ! It did you pizza dough many time but i can’t no wait more than 24 hours in total because ones the dough is in the 16 oz container it continues to get bigger and it pop the lids in the frige ! Do you have a recommendation for that i wish i could wait 48 hours

[@thebkydpalate]

@@camillelefrancois7107 is your water warm when you start? I find that warm water to start activates the yeast quicker. If you want a slower ferment, do cold water. And if they still pop out of the lid, just push them down to expel the gas! They will continue to ferment over a number of days