Provided with the support of
Lesson details
The way you portion and shape your dough impacts more than just size - it affects fermentation, texture, and your final pizza result.
In this online lesson, Luigi Di Domenico shows you how to divide bulk-fermented dough into consistent portions and shape them into dough balls. From classic to modern Neapolitan and even Roman-style pizza, you'll see how dough weight and shaping pressure influence fermentation and end results.
What you'll learn in this lesson, Portioning and shaping dough balls
- How to divide fermented dough into even portions
- The shaping technique that creates well-structured dough balls
- How shaping pressure affects fermentation speed and final dough behavior
Instructor
