For the past few weeks we've been baking pizza intensively and testing dough methods, timings and temperatures. One question kept coming up: why does the pizza turn out oval rather than round — and what role does the dough rest play?
Our findings are still evolving. We continue to test, compare batches and get input from the Pizza course. Practice makes perfect — also with pizza dough. Here we share our current practical takeaways and a topping idea we liked especially.
Dough rest: fridge or room temperature?
After kneading we make sure the dough doesn't warm above about 23 °C. At the moment we find that the dough benefits if it is allowed some time at room temperature before going into the fridge. Batches with a very short refrigeration phase developed a nice edge in the oven; longer cold fermentation did not behave consistently for us. This is a working hypothesis from our practice and depends, as experience shows, on flour, yeast, room temperature and handling. We continue to test.
Round instead of oval: how we open the dough
The shape is created while stretching the dough ball. The aim: an even thickness in the centre and an intact rim.
Prepare the dough balls
- Portion the dough cleanly, shape into rounds and let them relax so they are easier to stretch later.
- Use flour sparingly — too much flour makes turning harder and can distort the shape.
Stretching on the work surface
- Press from the centre outwards while rotating the dough regularly. Don't pull at the rim so the edge stays intact.
- Avoid using a rolling pin so the air stays in the rim.
- If the dough resists, let it relax briefly and then continue stretching.
Topping and launching
- Top evenly and not too heavily — that helps the pizza keep its shape.
- Prepare the pizza peel, work swiftly and launch the pizza straight into the oven.
Topping idea from the home session
This combination was a particular favourite: briefly roast peppers and cherry tomatoes on a rack with olive oil and garlic. The vegetables develop a subtle aroma. Spread them over the pizza, add a little Roquefort, a touch of mozzarella and back into the oven — in our case in the Valoriani Baby. Simple, flavoursome and recommended for copying.
Practice, compare, learn
Round pizzas are the result of dough rest, handling and routine. Anyone who wants to practise in a structured way can find practical support in the Pizza course. Suitable accessories such as pizza peels and a rack make the process easier — but in the end regular practice counts most.
