Soft, golden and utterly moreish, dough balls are a beloved staple of pizza restaurants and home kitchens alike. Whether dipped in garlic butter, served alongside a hearty pasta bake or used to mop up a rich tomato sauce, these little bites of pillowy bread are a treat for all ages. Making them from scratch is surprisingly simple and gives you full control over the flavour, texture and freshness.

Dough balls are more than just a side. They are a comforting snack, an easy crowd-pleaser and a brilliant way to bring the joy of baking into your kitchen. Once you have mastered the basic dough, the possibilities for flavour and toppings are endless.

What Are Dough Balls?

Dough balls are small, round portions of yeasted bread dough that are shaped and baked until golden on the outside and soft within. They are traditionally served with garlic butter but can also be paired with cheese dips, pesto or flavoured oils. The dough is similar to that used for pizza or bread rolls, making this a versatile recipe to have on hand.

They are often associated with Italian-style menus, particularly in pizzerias, and have become a familiar comfort food in the UK. Their appeal lies in their simplicity with basic ingredients, easy technique and irresistible results.

Ingredients and Dough Basics

To make around 20 dough balls, you will need strong white bread flour, dried yeast, warm water, salt, sugar and olive oil. The flour provides the strength and elasticity needed for a chewy bite, while the yeast gives the dough its rise. A small amount of sugar helps activate the yeast and olive oil enriches the dough and keeps it tender.

For best results, use fast-action dried yeast and make sure your water is warm but not hot. You can also add garlic powder, herbs or grated cheese to the dough for extra flavour.

How to Make the Dough

In a large bowl, combine 250g of strong white bread flour with a teaspoon of salt and a teaspoon of sugar. Add a sachet of dried yeast and stir to mix. Make a well in the centre and pour in about 150ml of warm water along with a tablespoon of olive oil.

Mix with a wooden spoon or your hands until a rough dough forms. Turn it out onto a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth and elastic. If the dough feels too sticky, add a little more flour. If it is too dry, add a splash more water.

Place the kneaded dough in a lightly oiled bowl, cover it with a damp tea towel or cling film and leave it in a warm place for around an hour until doubled in size.

Shaping and Baking the Dough Balls

Once the dough has risen, punch it down gently and knead it briefly to remove air bubbles. Divide the dough into small pieces roughly the size of a walnut and roll each one into a smooth ball. Place them onto a lined baking tray, leaving a little space between each one as they will puff up in the oven.

Cover the tray loosely and leave the dough balls to prove for another 30 minutes while you preheat your oven to 220°C or gas mark 7.

Bake the dough balls for around 10 to 12 minutes or until golden brown on top and cooked through. They should sound hollow when tapped on the base. While still warm, brush them with melted garlic butter or olive oil and sprinkle with sea salt or chopped herbs if you like.

Flavour Variations and Serving Ideas

You can infuse the dough with rosemary, oregano or chilli flakes for a twist, or stuff each ball with a small cube of mozzarella before baking for a gooey centre. Serve them with warm marinara sauce, garlic dip, whipped feta or a drizzle of truffle oil for extra indulgence.

For a sweet version, brush the freshly baked dough balls with melted butter and dust with cinnamon sugar, then serve with chocolate sauce for dipping.

Common Mistakes to Avoid

Do not rush the rising time. Yeast needs time to develop flavour and create a light texture. Make sure your water is not too hot, as this can kill the yeast and stop the dough from rising. Avoid overbaking the dough balls. They should be golden but still soft inside.

Using plain flour instead of bread flour can lead to a softer dough with less chew, so always opt for strong flour if you want a traditional texture.

Can You Make Them Ahead?

Yes, you can shape the dough balls ahead of time and refrigerate them on a tray covered with cling film. When ready to bake, bring them to room temperature for 30 minutes before putting them in the oven. They also freeze well either before or after baking.

Final Thoughts

Dough balls are a deliciously simple bake that delivers big on flavour and comfort. Whether served alongside a main meal or as a snack with friends, they always go down a treat. Once you have the basic dough mastered, you can customise them to suit any occasion from savoury starters to sweet party nibbles. Few things beat the satisfaction of tearing into a warm, freshly baked dough ball straight from the oven.

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