Part 4/13:
After fermentation, the dough is portioned into balls of approximately 300 grams each—ideal for a 12 to 14-inch pizza. The process involves carefully trimming and shaping each piece into a tight, tensioned ball by folding the dough from the outside toward the center. Resting these small dough balls on floured baking sheets prepares them for stretching.
If making multiple pizzas, adjust the size of dough portions accordingly; smaller portions yield more pizzas, larger portions create fewer but bigger pizzas. Throughout, it’s vital to recognize that perfectly round shapes aren’t necessary—practice and experience naturally improve shape and consistency.