PiZZa Ball – The Round Rolling Pin

The PiZZa Ball is a strikingly beautiful stainless steel ball that works like a rolling pin.

PiZZa Ball - The Round Rolling Pin

PiZZa Ball Base Roller

You simply place it on your dough and roll it around in a circular motion with the palm of your hand, adjusting pressure accordingly. It will leave you with a perfect circular base, at the thickness you require.

Serafina using the PiZZa Ball

It’s so easy that even my 7½ year-old daughter could roll out the dough without any trouble at all

You can use the PiZZa Ball with the dough already on the pan or oven stone. And it’s also suitable for pastry and other doughs.

The PiZZa Ball dough roller was invented by Dan Bailey-Taylor, a young UK entrepreneur, and we are proud to introduce it you in the USA.

 

NadiaI found rolling the dough with the PiZZa Ball to be efficient and remarkably easy to use. It’s much lighter than a traditional rolling pin, and takes up so little storage space in my kitchen.

To go along with the PiZZa Ball experience, here is an easy way I like to make delicious pizza, using my Old Stone Oven baking stone.


First things first. Start by placing your pizza stone in a cold oven, then set the temperature to 450-475°F to preheat.

Check your pizza stone instructions for the manufacturer’s recommended oven settings. Specially formulated clay stone, such as Old Stone Oven and Emile Henry brands, can withstand higher temperatures than traditional stoneware pizza stones. They can even be used on the barbecue, but that’s a story for another time.

You may sprinkle cornmeal or flour top help prevent sticking, however I found that properly preheating the stone eliminates most issues with sticking.


Now on to making the pizza, with some of my basic recommendations.

Proof the yeast:

1. In a measuring cup add warm water between 90-110°F; any higher will kill the yeast. The water should be warm to the touch without scalding.

If it’s your first attempt, I recommend an instant read thermometer. Once you’ve successfully done it a couple times, you’ll easily be able to tell by touch. Trust me, I’ve been doing this for many years.

2. Dissolve the sugar and packet of yeast in the water. The sugar helps to active the yeast. Wait a few minutes until they start to form bubbles.

3. Next, add the olive oil, and stir.

4. In approximately 5 minutes,the yeast will be ready.

Proofing the yeast Proofing the yeast


Mix the dough:

1. On a wooden pastry board, make a small hill of flour, then with your fingers make a well in the center. Pour the proofed yeast into the well and begin working the mixture to form a dough.

  • Tip: Don’t add all the flour at once. Variations of kitchen and ingredient humidity may require adjusting the quantity of flour. Rely more on what the dough should look and feel like when it’s had enough flour: it should look smooth and feel elastic, and should come cleanly away from the sides of the bowl or off your pastry board.

Or using a mixer with a dough hook, add the flour and proofed yeast, starting on a low setting and gradually working up to medium, until the dough is well kneaded.


Rise the dough:

1. The ideal indoor temperature for rising the dough should be about 80°F.

2. For a perfect rise every time, put the dough ball in a warmed, oven-proof ceramic mixing bowl. (Fill the ovenproof bowl half way with water and warm in the microwave or oven, then empty and dry bowl thoroughly before adding your dough).

Proofing the dough

3. Cover the bowl with plastic wrap and dishtowel. In about one hour your pizza dough will be ready to roll.

  • Tip: Don’t forget to firmly punch down the dough after its rising and before the next step, to allow the escape of gases formed by the yeast.

Roll the dough:

  • Tip: If you’re using pre-made dough that has been refrigerated, wait until it is at room temperature before working it. To be sure, use a thermometer with a probe.

1. Turn dough onto a floured pastry board, punch down and knead. If the dough is a bit too soft or tends to stick, add more flour as you knead. Divide the dough ball into sections using a bench scraper, sizing them to accommodate the size pizza you want to make. Then begin rolling the dough into a rounded shape for your pizza.

Kneading the Dough Cutting the Dough in Portions

2. We rolled the dough with the PiZZa Ball.

Start with a floured ball of dough, press the PiZZa Ball down in the center. Move the Ball in a circular motion wile pressing, progressively rolling outward from the center to stretch the dough.

Using the PiZZa BallUsing the PiZZa BallUsing the PiZZa Ball


Here’s how I used the PiZZa Ball to roll dough in a pan.
pizzaball012 pizzaball013 pizzaball014 pizzaball015 pizzaball016 pizzaball017 pizzaball018
Before adding the dough, I brushed some oil inside the pan.


Finish up:

1. Add sauce, cheese, and toppings.

Use a pizza peel to slide the pizza onto the stone, and for removing it from the oven when baked.

2. Bake for 10 to 15 minutes until baked to your liking.

Yum! Pepperoni Pizza Yum!

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Basic recipes:

All-Purpose Flour Recipe for 2 large 14″ pizzas

2 cups all-purpose flour
1 cup warm water
1 packet active dry yeast
1 teaspoon sugar
1 tablespoon olive oil

Whole Wheat Flour Recipe for 3 large pizzas

2-½ cups high-gluten pizza flour (our item #1204)
1 cup 100% whole wheat flour (I use King Arthur Flour brand)
1-1/3 cups warm water
1 packet active dry yeast
1 teaspoon sugar
1 tablespoon olive oil


Some key equipment for pizza making I couldn’t do without

pizzaball-4412pizza_small Pizza Stone – Provides high, even heat that quickly cooks the outside of the dough to form a crispy crust, while sealing the moisture inside for more even baking and greater tenderness under the crunch.
pizzaball-21955-pastry-board_small Wooden Pastry Board – Lip on both sides; one side anchors the board on your counter while you press and knead the dough, the other side prevents flour and ingredients from rolling off the board. The natural wood surface helps to grip the dough as you knead.
pizzaball-23103-bench-scraper_small Stainless Steel Bench Scraper – For dividing dough, and scraping the surface to lift off any stuck on dough and lifting the dough for flouring. My favorite #23103, larger than most and soft rubberized handle keeps it from slipping in my hand.
pizzaball-2899-plastic-bowl-scraper_small Plastic Bowl Scraper– My favorite #2899 is flexible and curved to make it so easy to scrape any excess dough remaining in the bowl.
pizzaball-2946-pizza-peel_small Pizza Peel – A must-have for transferring the pizza onto and off the stone.
pizzaball-19776-2mix-bowls_small Oven Proof Ceramic Mixing Bowls – Perfect for pre-warming to maintain the prefect temperature to rise my dough.
pizzaball-17639-pizza-pans_small Flat Rimmed Aluminum Pizza Pans – Can also be used for baking, but I rather prefer these for serving.
pizza-ball Wood 12″ Barrel Rolling Pin with bearings or my new favorite, the PiZZa Ball.

Enjoy! – Nadia

Technique photos by Nadia


PiZZa Ball on Dragons Den

PiZZa Ball Base RollerPiZZa Ball
The Round Rolling Pin

The PiZZa Ball is a strikingly beautiful stainless steel sphere that works just like a rolling pin.

You simply place it on your dough and roll it around in a circular motion with the palm of your hand, adjusting pressure accordingly. It will leave you with a perfect circular base, at the thickness you require.

You can use the PiZZa Ball with the dough already on the pan or oven stone. And it’s also suitable for pastry and other doughs. It comes with a stylish storage base.

pizza-ball_business-matters-mag-cover01

The PiZZa Ball dough roller was invented by Dan Bailey-Taylor, a young UK entrepreneur, and we are proud to introduce it you in the USA.

PiZZa Ball Base Roller
#77457
How to Order
80 mm (3.2″) diameter orb
Made of sturdy and lightweight 201 grade stainless steel
Weighs 95 g (0.2 lbs)
Includes silicone rubber base ring for storage
Made in China
Direct import from the UK inventor

· The “round rolling pin”, PiZZa Ball works using the simple and gentle circular movement of the hand.
PiZZa Ball Instructions & Recipe