Quick answer

Use the Gozney Dough Cutter's tapered blade to divide dough into equal portions for consistent pizza crusts. The key is a clean, straight cut followed by gentle shaping.

Why consistent dough portions matter

Uneven dough balls lead to pizzas with different thicknesses and bake times, especially in a high-heat oven like the Dome XL Gen 2. A proper cutter helps you reproduce the same crust every time without tearing or deflating the dough.

Step-by-step: Portioning pizza dough with the Gozney Dough Cutter

  1. Weigh your total dough batch: Place the entire batch on a scale and record the weight. Divide by the number of pizzas you want to get the target portion size.
  2. Flour the work surface and cutter blade: Lightly dust the counter and the blade of the Gozney Dough Cutter to prevent sticking. A dry blade can pull and tear the dough surface. If the dough sticks, dust more flour on the blade, not on the dough.
  3. Cut straight down with one firm motion: Press the blade straight through the dough without sawing. Sawing deflates the dough and creates ragged edges that are harder to shape. A single clean cut preserves the dough structure for a better rise.
  4. Weigh each portion and adjust: Place each cut piece on the scale. If a piece is over or under, trim or add small scraps until all portions match your target weight. Even a 10-gram difference can change crust thickness noticeably.
  5. Shape into tight balls immediately: Cup each portion with your palm and roll on the unfloured counter to create surface tension. A loose ball will spread too fast during proofing. Shape within 30 seconds of cutting to prevent a skin from forming.

Product facts

  • Dough Cutter: The wooden handle and tapered blade (6 1/2 inches) give it a satisfying weightiness for cutting dough. The blade's taper reduces drag and prevents sticking, so you get a clean division without compressing the dough's gas bubbles.

    Dough Cutter

    Dough Cutter