If required, our pizza dough balls can be shaped with floured hands, by gently tucking the sides under itself, using both your hands, to create a neat ball. Another method is to gently draw them across a non-floured worktop with a cupped hand and the friction of the worktop will tighten the dough into a ball. Do not overwork the dough, this will lead to tightening the gluten and making it very hard to stretch. Allow the dough at least 30 minutes to relax again before stretching.
Category: Questions on Our Sourdough Pizza Dough Answered!