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  • Writer's pictureHand of Dough

Stage 2 - Shaping the dough into balls or panetti (Staglio)

Updated: Nov 22, 2022

In this stage we will shape the dough into the individual balls (or panetti). What you will need:

  • Kitchen scale

  • Proofing box with lid (or a plate or tray covered with a damp cloth)

We will aim for each ball/panetti to be 250g to 260g which will make a nice individual sized pizza. The quantities we have used will yield six panetti.

If you struggle to shape and cut the dough right away, remember that practice makes perfect!

Once we have made the balls of dough and covered them, we will let fermentation do its magic (at room temperature of around 22c) for anywhere between 14 and 24 hours. Ideal in Vancouver seems to be around 18 to 20 hours.



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