our step by step guide
How to Use Babadoh
Make your dough
The first step is to make your dough.
Follow our recipe for a 24-hour cold fermentation blended dough.
Or a quicker 12-hour room temperature proved dough recipe.
When the first prove is complete, you are ready to go.
Prepare your dough balls
To prep your dough balls accurately, you'll need kitchen scales, a dough scraper or large knife, and a clean work surface.
- Weigh the bulk proved dough and record the total weight.
- Calculate how many dough balls you can prep.
Let's say you have 1.5kg of dough. The classic-sized Babadoh dough proofing container is designed for a dough ball weight of 250g, so you could get 6 x 250g balls from your 1500g of dough. - Using your dough scraper or knife, cut off a piece of dough and weigh it. Add more if you're short of your target weight, or cut off a bit if you are over.
- Roll the dough into a ball by pulling the edges of the dough towards the centre and pinching them together. Repeat until you have a lovely, smooth ball.
Prove in Babadoh dough containers
- Prepare a 50:50 mix of flour and semolina and roll each dough ball in the mix.
- Place each dough ball gently into a Babadoh.
- Put the lids on. Babadoh's snug fitting lid helps retain the dough ball moisture, but is not fixed so all the CO2 gas from fermentation can escape.
- Stack up the Babadohs in a cosy spot or in the fridge, depending on your recipe.
Make your perfect pizza base
When the dough balls are nicely proved, prepare a pile of flour on your worktop or in a bowl. Remove the lid from a Babadoh dough proofing container, and turn it upside down over the flour. The dough ball will plop into the flour bath.
Cover the dough ball in flour, then shake off the excess flour and stretch, shape and top your pizza base.
