I use a slightly unconventional technique for shaping dough balls (at least within my family), but I find it far easier than the more traditional method I was taught growing up. 1. **Prepare your workspace**: - Lightly flour your work surface if the dough is sticky, but avoid over-flouring as it can prevent the dough from gripping the surface properly. 2. **Portion the dough**: - Divide your dough into equal portions, or as your recipe calls for. 3. **Start shaping**: - Place one portion of dough on the counter. - Cup your hands around the dough, with your fingers slightly spread and your pinky fingers resting lightly on the counter. 4. **Create a circular motion**: - Begin moving your hands in small, circular motions while maintaining light pressure on the dough. - As you move, gently tuck your pinky fingers underneath the dough. This action helps pull the top of the dough tight, creating a smooth surface. 5. **Adjust pressure as needed**: - If the dough isn’t forming a smooth ball, apply slightly more pressure with your hands or adjust the speed of your circular motion. - Avoid pressing too hard, as this can flatten the dough instead of shaping it. 6. **Check the result**: - Once the dough has a smooth, taut surface and resembles a ball, stop shaping. - The bottom of the dough ball isn't as important to look pretty as most imperfections will come out during the baking process. 7. **Repeat for all portions**: - Continue shaping the remaining portions of dough using the same technique. ### Tips: - If the dough is sticking to your hands or the counter too much, lightly dust your hands or the surface with flour, but use sparingly, as we actually want the dough to be a little sticky. - Practice makes perfect! It may take a few tries to get the motion and pressure just right.