How to Ball Pizza Dough Like a Pro
Learning how to properly ball pizza dough is one of the most underrated steps in pizza making. It’s the key to creating structure, tension, and a smooth surface that stretches evenly and bakes beautifully. Whether you’re using store-bought dough or making our legendary 72-hour pizza dough, this technique will transform your results — especially when paired with the intense bottom heat of a Baking Steel Original.
Step 1:
Dust the dough generously.
Lightly flour both sides with bread flour to prevent sticking.
Step 2:
Start folding.
Hold the dough in your hands and fold the edges into the center. This becomes the seam side. The opposite side should stay smooth and rounded.
Step 3:
Rotate and repeat.
With the seam side facing out, rotate the dough 90 degrees and fold the edges into the center again.
Step 4:
Repeat 25–35 times.
Each fold builds surface tension. Stay firm but gentle, don’t tear the gluten strands.
Step 5:
Pinch the seam.
Place the smooth side in your palm and pinch the seam tightly closed. This seals in gas and strengthens the ball. Don’t be shy, a firm pinch is key.
Step 6:
Rest and relax.
Place dough balls seam-side down on a tray or smooth surface. Cover loosely with plastic wrap or a damp towel. Let rest at room temp for 3-4 hours at room temperature, covered.
Got your secret weapon?
Now that you’ve mastered dough balling, make sure you're baking them on a Baking Steel, the tool that turns dough into pizza magic.
Ball it up just like this first — then freeze it right away. That way, it’s ready to go when you are.
👉 Here’s how to freeze pizza dough the right way.
💬 Frequently Asked Questions
How do you store dough balls?
Place them seam-side down in a lightly floured container with a lid to prevent drying out. Our Baking Steel dough container is perfect for this — it keeps your dough safe, covered, and easy to transport. Store in the fridge for up to 3 days, then let the dough come to room temp before baking.
Can I freeze dough balls after shaping them?
Yes — and it’s the best way to do it. Ball them up first, then freeze.
👉 Here’s how to freeze pizza dough the right way.
What does overproofing mean?
Overproofing happens when dough rises for too long. The gluten weakens, the dough becomes too airy and sticky, and it can collapse when baked or be hard to shape. It’s still salvageable with the right steps.
What if my dough balls overproof?
No problem. Just ball them up again using the same technique. Then let them rest for another 3–4 hours at room temperature before baking — they’ll bounce back beautifully.
Why does my dough resist stretching after balling?
If it tightens up like a rubber band, it likely needs more rest. Think of gluten like your muscles after a hot yoga class — relaxed, supple, and ready to move. That’s how we want our dough. Let it sit at room temperature a little longer, and next time, go easy on the handling.
