Pizzerias work with large quantities of dough, so measuring using cups and teaspoons is out of the question. Rather, dough ingredients are weighed to achieve the proper portions. Once the dough is mixed, individual dough balls are cut, using a knife or scraper, and weighed. The dough balls are placed in either a pan or box and in the cooler to proof overnight. Large volume pizzerias will want to use a box to proof the dough, because boxes can hold more than pans.

Once the dough is proofed, individual balls are taken out of the cooler whenever an order comes back. The dough is formed either by hand-tossing, with a rolling pin or by machine. Using a pin on a tabletop is perhaps the most common method. A special tool, called a docker, is used to place dimples in the dough, which keep air bubbles from forming. After the rolling and docking are done, the dough is ready to be sauced, cheesed, topped and baked.