Pizza Dough Balls

Divide the pizza dough in half into two equal portions of about 225 g each.

Shape each portion into a tight, smooth ball by pulling the sides under and tucking them together into the bottom.

Creating a tight outer skin helps the dough hold its shape and stretch evenly later.

Place the dough ball on a work surface and roll it gently under cupped hands to finish shaping.

Repeat with the second portion of dough.

Cover the dough balls and leave to rest at room temperature until relaxed and no longer springing back when pressed.

Then 120 min of waiting

Freshly shaped dough is very elastic; resting allows the gluten to relax so it stretches easily without snapping back.