Pizza dough: why make individual dough balls?

I've been making homemade pizza with the same recipe for 10 years this summer, and since only one month ago have I ever bothered to break up the dough into individual balls--after the first rise, for the rest of the cold ferment.

I really like it breaking it up into ready-weighed portions, but besides this convenience aspect (i.e., as opposed to breaking off pieces from a giant dough ball to make individual pies on the day of baking), is there any real reason to do the whole dough balls thing? The convenience is undeniable, since it offloads one task from baking day, but are there any other benefits to the dough itself?

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed