out the air bubbles. form the dough into a large ball, then cut it into 4-5 equal pieces.
gently roll your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. pinch the two ends together to make a smooth ball with a tight outer “skin.” set your ball seam-side down where it can rest. dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap for ~ 1 hour. be sure to cover them, or they will form a dry crust.
once dough 