Making a dough ball with 72 hour dough

How to Make Simple Pizza Dough Balls

May 27, 2025
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Balling dough is the underrated step that builds structure and surface tension so your crust stretches evenly and bakes beautifully. Whether you’re using store-bought dough or our legendary 72-hour dough, this technique levels you up especially on a Baking Steel Original.

Pro tip: Watch once, then follow the step photos below.

Step-by-Step: Tight, Smooth Dough Balls

Lightly flouring both sides of the dough
Step 1 — Dust generously. Lightly flour both sides with bread flour so nothing sticks.
Folding dough edges into the center of the ball
Step 2 — Start folding. Fold edges into the center. That center becomes the seam; the opposite side stays smooth.
Rotating the dough ball and repeating folds
Step 3 — Rotate & repeat. With the seam facing out, rotate 90° and fold again.
Building surface tension with multiple folds
Step 4 — 25–35 folds. Each fold builds surface tension. Be firm but gentle—don’t tear gluten strands.
Pinching the seam on the underside of the dough ball
Step 5 — Pinch the seam. Smooth side in your palm; pinch the seam tightly to trap gas and strengthen the ball.
Resting dough balls seam-side down under cover
Step 6 — Rest. Place seam-side down on a tray. Cover and rest at room temp for 3–4 hours.
Finished dough balls ready to bake on a steel
Step 7 — Bake on steel. Launch on a preheated Baking Steel for crisp bottoms and big oven spring.

Thinking about freezing? Ball first, then freeze so they’re ready to go later. 👉 How to freeze pizza dough the right way.

Frequently Asked Questions

How do you store dough balls?

Place seam-side down in a lightly floured, lidded container so they don’t dry out. Our Baking Steel dough container is perfect. Refrigerate up to 3 days; bring to room temp before stretching.

Can I freeze dough balls after shaping?

Yes—best practice. Ball first, then freeze. Full guide: Freezing pizza dough.

What does overproofing mean?

When dough rises too long, gluten weakens and the dough gets overly airy and sticky. It can collapse or resist shaping—but it’s fixable.

What if my dough balls overproof?

Re-ball using the same technique and rest another 3–4 hours at room temperature. They’ll bounce back.

Why does my dough resist stretching after balling?

It needs more rest. Let the gluten relax at room temp, and handle more gently next time.