The best way to shape pizza dough balls

Shaping pizza dough into tight balls sets you up for the perfect pizza crust later. It is the step right before proofing, and forming the dough into a tight ball keeps the dough organized while it's relaxing during proofing.
➡️ FULL SOURDOUGH PIZZA RECIPE
www.theperfectloaf.com/sourdo...
🫙 EQUIPMENT
Pizza dough proofing container (affiliate):
amzn.to/3xWF0Rr
Pizza peel (affiliate):
amzn.to/3Rixyar
All my favorite baking tools:
www.theperfectloaf.com/my-bak...
🎥 CHAPTERS
00:00 Intro
00:18 Folding dough
00:27 Pinching dough
00:40 Tightening outside skin
01:05 Finished ball
#sourdough #pizza #theperfectloafcookbook

[@martat11]

Never seen this shaping; always great learning from you! 🙏💕✨

[@jowind777]

Love the way you did it! Thanks!😎

[@theperfectloaf]

🙌🏼

[@Sarah-zg5qs]

Great video!

[@theperfectloaf]

Thank you, Sarah! I hope you're making sourdough pizza today ;)

[@juliandewar9502]

Cool technique. Thank you.

[@theperfectloaf]

You're welcome 🙂

[@sarahtakhsha9692]

Thank you for Great videos! Do you have a video for sourdough pizza? What’s the name of your book?

[@theperfectloaf]

Thanks so much! No full pizza video yet, but working on it. In the meantime, here's my full recipe: www.theperfectloaf.com/sourdough-pizza-dough-and-recipes/ Cookbook is The Perfect Loaf, here: www.theperfectloaf.com/cookbooks/

[@mtxed]

Is there a huge difference if we divide the dough and shape into tight dough balls immediately before cold proofing for 2-4 days, as opposed to cold proofing first and then shaping into dough balls 2-3 hours @ room temperature? Due to timing, storage and logistics, I need to go with the former option...

[@theperfectloaf]

I've done it both ways over the years, and in the end, I think it's mostly the same. If you doing production, one way might make more sense for you than the other-either is okay in my experience!

[@travelswithdebbierandy]

Can I double this recipe at the same time

[@theperfectloaf]

Yes, you can. Just double all the ingredients 🙂