This lesson includes
- Closed captions & dubbing
- Downloadable resources
- Mobile app (iOS & Android)
Portioning and shaping dough balls
Luigi Di Domenico demonstrates how to divide and shape dough balls and explains how shaping affects fermentation speed.
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This lesson includes
- Closed captions & dubbing
- Downloadable resources
- Mobile app (iOS & Android)
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
An Italian master pizza maker and gastronomic consultant; Luigi began his training near Naples. Continued in Greece, then moved to Spain and it is in Barcelona where he began to gain experience. Throughout his career, he worked alongside renowned...
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