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Public Service Announcement: Pizza Dough Balls
Posted on 5/3/25 at 11:24 am
Posted on 5/3/25 at 11:24 am
Aldi has a very servicable dough ball for only $1.19 per 16 oz ball.
I've tried it several times and it has a great flavor. There's a jalapeno version that I have not tried yet.
The 1 pound ball stretches quite a bit and it's more dough than you need for a thin crust.
You'll find it in the refrigerated section, but I pop them in the freezer for ready access.
I've tried it several times and it has a great flavor. There's a jalapeno version that I have not tried yet.
The 1 pound ball stretches quite a bit and it's more dough than you need for a thin crust.
You'll find it in the refrigerated section, but I pop them in the freezer for ready access.
This post was edited on 5/3/25 at 11:33 am
2
Posted on 5/3/25 at 12:00 pm to Stadium Rat
As long as we're doing PSAs about dough balls, they are very easy to make from scratch and not time consuming to make at home. It's fun for the whole family and can be very impressive.
Posted on 5/3/25 at 12:13 pm to KosmoCramer
Yeah, I usually buy a 50 lb sack of hi-gluten flour and do it myself, but this is for convenience.
Posted on 5/3/25 at 1:02 pm to KosmoCramer
Care to drop a dough recipe? I just ordered a pizza oven attachment for my pellet grill. Was planning on using this or Trader Joe’s dough. I’m decent on the smoker but relative novice making pizza from scratch. Any advice is appreciated
Posted on 5/3/25 at 1:12 pm to LSUstudent2006
48-Hour Pizza Dough RecipeYield:
~4 dough balls (250g each, for 10-12" pizzas)
Ingredients
500g bread flour or "00" flour
325g lukewarm water (65% hydration)
1g instant yeast
10g fine sea salt
10g extra virgin olive oil (optional)
Instructions
Mix the Dough:
In a large bowl, combine flour and yeast. Stir to distribute.Dissolve salt in lukewarm water, then gradually add to flour while mixing by hand or with a wooden spoon.If using olive oil, add it now. Mix until a shaggy dough forms (2-3 minutes).
Knead:
Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on low speed for 5 minutes.
Bulk Fermentation:
Place dough in a lightly oiled bowl, cover tightly with plastic wrap or a lid, and let rest at room temperature (68-75°F / 20-24°C) for 30 minutes.After 30 minutes, perform a series of stretch-and-folds (pull one side of the dough up and fold it over the center, rotate 90°, repeat 3-4 times). This strengthens gluten.Cover and refrigerate for 48 hours. The dough will slowly ferment, developing flavor.
Divide and Shape:After 48 hours, remove dough from the fridge. It should be slightly puffy and aromatic.Divide into 4 equal portions (~250g each) using a bench scraper or knife.Shape each portion into a tight ball by folding edges toward the center and rolling on a clean surface.
Rest Before Baking:Place dough balls on a lightly floured tray, cover with a damp cloth or plastic wrap, and let rest at room temperature for 1-2 hours before stretching and baking.Alternatively, use immediately if already at room temp.
Bake:Preheat oven to 500°F (260°C) or higher (up to 550°F / 288°C) with a pizza stone or steel for at least 45 minutes.Stretch dough into 10-12" rounds, top as desired, and bake for 10-15 minutes until crust is golden and crisp.
~4 dough balls (250g each, for 10-12" pizzas)
Ingredients
500g bread flour or "00" flour
325g lukewarm water (65% hydration)
1g instant yeast
10g fine sea salt
10g extra virgin olive oil (optional)
Instructions
Mix the Dough:
In a large bowl, combine flour and yeast. Stir to distribute.Dissolve salt in lukewarm water, then gradually add to flour while mixing by hand or with a wooden spoon.If using olive oil, add it now. Mix until a shaggy dough forms (2-3 minutes).
Knead:
Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on low speed for 5 minutes.
Bulk Fermentation:
Place dough in a lightly oiled bowl, cover tightly with plastic wrap or a lid, and let rest at room temperature (68-75°F / 20-24°C) for 30 minutes.After 30 minutes, perform a series of stretch-and-folds (pull one side of the dough up and fold it over the center, rotate 90°, repeat 3-4 times). This strengthens gluten.Cover and refrigerate for 48 hours. The dough will slowly ferment, developing flavor.
Divide and Shape:After 48 hours, remove dough from the fridge. It should be slightly puffy and aromatic.Divide into 4 equal portions (~250g each) using a bench scraper or knife.Shape each portion into a tight ball by folding edges toward the center and rolling on a clean surface.
Rest Before Baking:Place dough balls on a lightly floured tray, cover with a damp cloth or plastic wrap, and let rest at room temperature for 1-2 hours before stretching and baking.Alternatively, use immediately if already at room temp.
Bake:Preheat oven to 500°F (260°C) or higher (up to 550°F / 288°C) with a pizza stone or steel for at least 45 minutes.Stretch dough into 10-12" rounds, top as desired, and bake for 10-15 minutes until crust is golden and crisp.
Posted on 5/3/25 at 1:43 pm to KosmoCramer
This is the one I use. It's from American Pie by Peter Reinhart:
New York Style Pizza Dough
Here is the dough for the pizza with a medium-thick crust that you find in New York City, any college town, or anywhere else that pizza is sold by the slice. It can be spun in the air and stretched into big disks, calls for high-protein (high-gluten) flour, and requires some fat or oil to lubricate and tenderize it. New York–style dough is designed to handle heavy toppings, so it must be rolled out about ¼ inch thick. A defining characteristic of the pizza is that when it comes out of the oven and is cut, the nose of each slice droops and must be flipped back into the center of the wedge. You can reheat the slices in a hot oven to bring a true snap and crackle to the crust.
5 cups (22 ½ ounces) unbleached high-gluten or bread flour
1 ½ Tbs sugar or honey
2 tsp table salt or 3 ½ teaspoons kosher salt l ½ teaspoons instant yeast
3 Tbs olive or vegetable oil or solid vegetable shortening
1 ¾ cups room-temperature water (70°F)
1. With a large metal spoon, stir together all the ingredients in a 4-quart bowl or the bowl of an electric stand mixer until combined. If mixing with an electric mixer, fit it with the dough hook and mix on low speed for about 4 minutes, or until all the flour gathers to form a coarse ball. Let the dough rest for 5 minutes, then mix again on medium-low speed for an additional 2 minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful. The dough should pass the windowpane test. If mixing by hand, repeatedly dip one of your hands or the spoon into room-temperature water and use it much like a dough hook, working the dough vigorously into a coarse ball as you rotate the bowl with your other hand. As all the flour is incorporated into the ball, about 4 minutes, the dough will begin to strengthen; when this occurs, let the dough rest for 5 minutes and then resume mixing for an additional 2 to 3 minutes, or until the dough is slightly sticky, soft, and supple. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful. The dough should pass the windowpane test.
2. Immediately divide the dough into 3 equal pieces. Round each piece into a ball and brush or rub each ball with olive or vegetable oil. Place each ball inside its own zippered freezer bag. Let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day. (Or, if you are making the pizzas on the same day, let the dough balls sit at room temperature in the bags for 1 hour, remove them from the bags, punch them down, reshape them into balls, return them to the bags, and refrigerate for at least 2 hours.)
3. The next day (or later the same day if refrigerated for only 2 hours), remove the balls from the refrigerator 2 hours before you plan to roll them out to take off the chill and to relax the gluten. At this point, you can hold any balls you don’t want to use right away in the refrigerator for another day, or you can freeze them for up to 3 months.
Yield: Makes three 12-ounce dough balls
Author: Peter Reinhart
Source: American Pie
New York Style Pizza Dough
Here is the dough for the pizza with a medium-thick crust that you find in New York City, any college town, or anywhere else that pizza is sold by the slice. It can be spun in the air and stretched into big disks, calls for high-protein (high-gluten) flour, and requires some fat or oil to lubricate and tenderize it. New York–style dough is designed to handle heavy toppings, so it must be rolled out about ¼ inch thick. A defining characteristic of the pizza is that when it comes out of the oven and is cut, the nose of each slice droops and must be flipped back into the center of the wedge. You can reheat the slices in a hot oven to bring a true snap and crackle to the crust.
5 cups (22 ½ ounces) unbleached high-gluten or bread flour
1 ½ Tbs sugar or honey
2 tsp table salt or 3 ½ teaspoons kosher salt l ½ teaspoons instant yeast
3 Tbs olive or vegetable oil or solid vegetable shortening
1 ¾ cups room-temperature water (70°F)
1. With a large metal spoon, stir together all the ingredients in a 4-quart bowl or the bowl of an electric stand mixer until combined. If mixing with an electric mixer, fit it with the dough hook and mix on low speed for about 4 minutes, or until all the flour gathers to form a coarse ball. Let the dough rest for 5 minutes, then mix again on medium-low speed for an additional 2 minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful. The dough should pass the windowpane test. If mixing by hand, repeatedly dip one of your hands or the spoon into room-temperature water and use it much like a dough hook, working the dough vigorously into a coarse ball as you rotate the bowl with your other hand. As all the flour is incorporated into the ball, about 4 minutes, the dough will begin to strengthen; when this occurs, let the dough rest for 5 minutes and then resume mixing for an additional 2 to 3 minutes, or until the dough is slightly sticky, soft, and supple. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful. The dough should pass the windowpane test.
2. Immediately divide the dough into 3 equal pieces. Round each piece into a ball and brush or rub each ball with olive or vegetable oil. Place each ball inside its own zippered freezer bag. Let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day. (Or, if you are making the pizzas on the same day, let the dough balls sit at room temperature in the bags for 1 hour, remove them from the bags, punch them down, reshape them into balls, return them to the bags, and refrigerate for at least 2 hours.)
3. The next day (or later the same day if refrigerated for only 2 hours), remove the balls from the refrigerator 2 hours before you plan to roll them out to take off the chill and to relax the gluten. At this point, you can hold any balls you don’t want to use right away in the refrigerator for another day, or you can freeze them for up to 3 months.
Yield: Makes three 12-ounce dough balls
Author: Peter Reinhart
Source: American Pie
Posted on 5/3/25 at 1:54 pm to KosmoCramer
Awesome! I appreciate that. Looking forward to try that 
Posted on 5/4/25 at 1:09 pm to LSUstudent2006
My NY pizza dough for home oven is 62% hydration
840g of high gluten flour (bread flour works, but the stuff you get from Gordon Food Service or Restaurant Depot is better, you can also do 90% this and 10% rye flour for more accurate NY style)
520g warm water
25g salt
17g sugar
5g yeast
This makes 4 14” pizzas. Knead for 5 minutes, let rest for an hour at room temp. Divide into 4 tight balls, let rest for 30 mins. Put in fridge in lightly oiled containers for at least 48 hours, 4 days though is about perfect. Let rest for an hour at room temp before forming dough.
Home oven cook, max out your oven which usually is 550F. Use a pizza steel, not stone. Let it come up to temp with the oven when you warm up the oven, 45 minutes it should be good to go. Takes about 7-8 minutes to cook a pizza. Rotate pizza about 4 minutes in. Look for cheese to brown but not split.
NY sauce, use big can Alta Cucinas from restaurant service store. Remove tomatoes from juice add to blender.
10g salt
40g sugar
7 tsp of oregano
Blend and taste, usually add more of the above to get the flavor I want.
I use a light dusting of Parmesan and whole milk low moisture mozzarella from the restaurant service store.
840g of high gluten flour (bread flour works, but the stuff you get from Gordon Food Service or Restaurant Depot is better, you can also do 90% this and 10% rye flour for more accurate NY style)
520g warm water
25g salt
17g sugar
5g yeast
This makes 4 14” pizzas. Knead for 5 minutes, let rest for an hour at room temp. Divide into 4 tight balls, let rest for 30 mins. Put in fridge in lightly oiled containers for at least 48 hours, 4 days though is about perfect. Let rest for an hour at room temp before forming dough.
Home oven cook, max out your oven which usually is 550F. Use a pizza steel, not stone. Let it come up to temp with the oven when you warm up the oven, 45 minutes it should be good to go. Takes about 7-8 minutes to cook a pizza. Rotate pizza about 4 minutes in. Look for cheese to brown but not split.
NY sauce, use big can Alta Cucinas from restaurant service store. Remove tomatoes from juice add to blender.
10g salt
40g sugar
7 tsp of oregano
Blend and taste, usually add more of the above to get the flavor I want.
I use a light dusting of Parmesan and whole milk low moisture mozzarella from the restaurant service store.
This post was edited on 5/4/25 at 1:15 pm
Posted on 5/4/25 at 1:52 pm to LSUstudent2006
How high can you get your smoker? You would want to get at least 550 for pizza. We've used the Sally's Baking Addiction and it nets you two 12" doughs, minimum (you can probably stretch it a tiny bit more.)
quote:
Ingredients
1 and 1/3 cups (320ml) warm water (about 110°F/43°C)
1 Tablespoon (13g) granulated sugar
2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)*
3 and 1/2 to 4 cups (438–500g) unbleached all-purpose flour (spooned & leveled), plus more as needed
2 Tablespoons (30ml) extra-virgin olive oil, plus more for greasing
1 teaspoon salt
sprinkle of cornmeal, for dusting the pan
Instructions
1. Whisk the warm water, granulated sugar, and yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step.
2. Add the flour, olive oil, and salt. Beat on medium speed for 2 minutes, until the dough pulls away from the sides of the bowl.
3. Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
4. Rise: Lightly grease a large bowl with oil or nonstick spray—just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60–90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
5. Preheat oven to 475°F (246°C). Allow it to heat for at least 15–20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
6. Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time. See freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5–10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.
7. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni & green peppers or jalapeño slices, Hawaiian pizza, pesto pizza, spinach artichoke white pizza, or homemade BBQ chicken pizza.
8. Top & bake the pizza: Using your fingers, press dents into the surface of the dough to prevent bubbling. Lightly brush olive oil over the top of the crust. Sprinkle with minced garlic (if using), then spread on 1/2 cup (125g) pizza sauce, and top with 2 cups (227g) shredded mozzarella cheese. Top with any additional toppings of your choice and bake for 13–15 minutes or until the crust is golden brown.
9. Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator.
Posted on 5/5/25 at 7:01 am to Stadium Rat
We buy ours from Lit Pizza. They will sell just the ball, or they will press it for you. I believe they are 2$ a piece either way.
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