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PiZZa Ball
PiZZa BallThe Round Rolling Pin

PiZZa Ball Press CoverageThe 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.

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 RollerPiZZa Ball Base Roller
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,
Direct import from the UK inventor,
Made in China
· The "round rolling pin", PiZZa Ball works using the simple and gentle circular movement of the hand.

PiZZa Ball Instructions & Recipe PiZZa Ball Instructions & Recipe

From Nadia's blog entry on Toque Tips:

Nadia's ReviewPiZZa Ball Base RollerI 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.

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

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.

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 easily 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 your yeast will be ready.

Proofing the yeast 1Proofing the yeast 2

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.

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

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.

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).

Dough Rising in Covered Ceramic Bowl

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 doughCut with a bench scraper

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.

Serafina using the PiZZa Ball
As I said, it's so easy that even my 7½ year-old daughter could
roll out the dough without any trouble at all.

Rolling with the PiZZa Ball
Rolling with the PiZZa Ball
Rolled out dough
Don't you think my little one did a pretty good job all on her own?

Here's how to use the PiZZa Ball to roll dough in a pan.
Starting out a ball of dough with the PiZZa Ball in a panRolling dough in a pan with the PiZZa Ball
Place the PiZZa Ball on the dough. In a circular movement starting and repeating
from the center, gently yet firmly compel the dough to the pan's edges.
Pushing dough around edges in a pan with the PiZZa BallUse your fingers to smooth the corners
Even it all around with this continued circular motion.
Finally, use your fingers to smooth the corners.
Using the PiZZa Ball in a square panUsing the PiZZa Ball in a square panUsing the PiZZa Ball in a square pan
It's even easier in a pan with low sides.
Oh, before adding the dough, I brushed some oil inside the pan.

Finish up:

1. Add sauce, cheese, and toppings.

Tip: 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!   Nadia's Pepperoni Pizza   Yum!

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
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:

Pizza stones 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.

Large maple pastry board 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.

Grip-Ez Chopper & Scraper 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.

flexible rounded bowl scraper Plastic Bowl Scraper
– My favorite #2899 is flexible and curved to make it so easy to scrape any excess dough remaining in the bowl.

14x16" wooden pizza peel Pizza Peel
– A must-have for transferring the pizza onto and off the stone.

PiZZa Ball Base Roller Wood 12" Barrel Rolling Pin with bearings or my new favorite, the PiZZa Ball.

Mason Cash cane mixing bowls Oven Proof Ceramic Mixing Bowls
– Perfect for pre-warming to maintain the prefect temperature to rise my dough.

1" deep aluminum pizza pans Flat Rimmed Aluminum Pizza Pans
– Can also be used for baking, but I rather prefer these for serving.


Lisa's Review:

I decided to knock up a quick pizza, tonight, so I could play again with the PiZZa Ball. I didn't even have any mozzarella on hand so I had to use halumi but the crust was a success.

I find the ball very superior to my rolling pin and I have a 50 year old solid maple ball bearing pin which is one of my absolute favourite bits of kitchen equipment. The ball, for yeast dough, seems much easier to manipulate and control the thickness.

This particular pizza I made using the dough mode on my Panasonic bread machine but usually, I just make dough by hand or with the dough hook in my KitchenAid. I just tipped the dough out of the machine onto the oiled cookie sheet (my Fante's fabulous aluminium one!) where I can move it into shape with the ball and not need to transfer it from another surface.

If I'm using a round or rimmed pan, my rolling pin doesn't fit, but it's an easy task for the PiZZa Ball. You can either move the ball around using your palm or hold it with thumb and fingers like a paper towel roll and you hand is the fulcrum around which the ball revolves.

I have also used it to create a well in spinach into which I put an egg to be poached. And it works well for puff pastry.

Design wise, the ball is simply stunning.


Facebook The old "PiZZa Ball - The Round Rolling Pin" Facebook page.


PiZZa Ball Base Roller
PiZZa Ball Base Roller
PiZZa Ball Base Roller

PiZZa Ball inventor Dan Bailey-Taylor on the English TV program Dragon's Den