Pizza Making – Dough Portioning & Handling

Tools Needed: Dough scraper, gram scale, dough tray or container for fermenting portioned dough.

"Dough portioning and handling" refers to dividing a large batch of mixed dough into evenly weighed smaller dough pieces, then rolling each piece into a smooth ball. These dough balls will be fermented and later shaped into pizza bases.

You may refer to these standard dough weights for portioning pizza bases:

Thin crust dough: 9-inch base: 130 g each 12-inch base: 230 g each 16-inch base: 410 g each

Medium crust dough: 9-inch base: 150 g each 12-inch base: 260 g each 16-inch base: 470 g each

Thick crust dough: 9-inch base: 170 g each 12-inch base: 300 g each 16-inch base: 540 g each

Procedure

Take the fully mixed dough out from the dough mixer and place it on the work surface. Use a dough scraper to cut the dough into chunks, then weigh each piece accurately on the scale to match your target weight. Cup the dough piece with both palms and roll it into a tight, smooth ball. This shape rolls out easily into a pizza base. Arrange the finished dough balls neatly in dough trays or containers, ready for fermentation.

Important storage notes for shaped dough balls

• Leave adequate space between dough balls inside the container to prevent sticking. Dough continues fermenting and expands in volume during storage.

• Lightly oil or dust the bottom and sides of containers with dry flour in advance. This makes dough easier to remove when ready for use.

• Use airtight containers. If not airtight, cover dough with a damp cloth or plastic wrap. Otherwise, the dough surface will dry and form a hard skin, ruining pizza base shaping.

• Label each container with the date and time the dough was made. Use dough in chronological order.

Dough past its optimal fermentation window will turn soft, sticky and hard to shape. In this case, mix in a small amount of flour, re-knead it, then rest the reworked dough for 2–3 hours before use.