Staglio
Italian · pronounced STAH-lyoh
Dividing a bulk-fermented dough mass into individual portions and rounding each into a ball — what English-language pizza writing calls balling or dividing. The AVPN standard specifies the resulting panetto weight range, which is why the step has a named place in the process rather than being incidental.
Literal meaning
Cutting or dividing
Region
Naples
Also known as
staglio a mano, balling, dividing
Related
Evidence
Well established- International Regulation for True Neapolitan Pizza (Disciplinare Internazionale) — Associazione Verace Pizza Napoletana (AVPN)