Let the 3 dough balls being used rest covered at room temperature for 30 minutes, then stretch the dough. Freeze the 2 extra dough balls for future use. Cover tightly with plastic wrap and refrigerate at least 4 hours or up to 2 days. Gently roll-on surface in a circular motion to create a smooth, tight ball. Squeeze each ball near bottom to eliminate any big air pockets. Mold the portions into tight formed balls.
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