Roll out the larger dough ball on a lightly floured work surface to a 17-inch round.

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Form dough into a ball, and then cut the ball in half, handling the dough as little as possible.

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Gluten is the hunk of proteins that turns a ball of crumbling dough into an elastic, yummy ball of bread-to-be.

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You'll have a soft, stick-to-your-fingers dough that will ball up around the paddle or beaters.

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Shape the dough into a ball.

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To prepare each pizza, place a ball of dough on a lightly floured surface.

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If using a stand mixer, attach the dough hook and beat on high speed just until the dough gathers into a ball, about 1 minute.

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Besides, you avoid biting into a chunky piece of dough, as can happen when the dumpling is ball-shape.

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Then, on a smooth. flour-free surface, roll the ball under the palm of your hand until the dough is smooth and firm -- about 1 minute.

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When it's time to roll out the dough, Kimball suggests using a one-piece, tapered rolling pin, without ball-bearings.

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