Dough Ball
An individual portion of pizza dough, shaped into a smooth sphere after bulk fermentation. Each dough ball becomes one pizza, with typical weights ranging from 200-500g depending on the style.
A dough ball (Italian: panetto) is the individual portion of pizza dough that will become a single pizza. After bulk fermentation, the dough is divided and shaped into smooth, taut spheres that undergo a final proof before stretching and baking.
Typical weights by style
| Style | Weight | Pizza size |
|---|---|---|
| Neapolitan | 200-280g | 25-35cm |
| New York | 280-350g | 35-45cm |
| Detroit | 400-600g | Fits pan |
| Roman al Taglio | 300-500g | Sheet pan |
How to ball dough
- Divide accurately: Use a scale for consistent pizzas
- Pre-shape: Gently fold edges to center, creating surface tension
- Final shape: Cup hands around the dough on an unfloured surface, using friction to create a smooth, taut ball
- Seal the bottom: Pinch the seam closed
- Place seam-down: In an oiled container or on a floured tray
Ball proof (final proof)
After shaping, dough balls need a final proof:
- Room temperature: 30 minutes to 4 hours depending on style and temperature
- Cold: Can be refrigerated for 24-72 hours for cold fermentation
- Ready signs: Puffy, springs back slowly when gently poked
Spacing and storage
- Leave at least 5cm between balls to prevent sticking
- Cover with a damp cloth, plastic wrap, or use individual containers
- Lightly oil containers to prevent sticking
- For cold fermentation, use airtight containers
Common mistakes
- Tearing the surface: Be gentle — torn dough won't stretch evenly
- Too much flour: Creates dry spots that don't expand properly
- Uneven sizes: Use a scale, not eyeballing
- Skipping the proof: Under-proofed balls are hard to stretch and spring back
In Fond
In Fond's Pizza Workshop, just set how many pizzas you want and the ball weight — all the ingredient amounts update instantly. No calculator needed.
Related Fond featurePizza Workshop
