Chef Joe shows how to divide, weigh and ball your Neapolitan pizza dough.
How to make Neapolitan pizza: Balling the dough
![](http://www.gozney.com/cdn/shopifycloud/shopify/assets/no-image-2048-5e88c1b20e087fb7bbe9a3771824e743c244f437e4f8ba93bbf7b11b53f7824c_1000x560.gif)
Gozney Kitchen In-House Chef Joe shows how to divide, weigh and ball your Neapolitan pizza dough.
Tip 1;
Balling dough is something that will get easier the more you do it!
Tip 2;
If you find the dough is too sticky to work with you can dampen your hands with some warm water during balling.
Tip 3;
Make sure your balled dough is covered with an air tight seal to avoid a crust forming on top.