Dough

The following three dough recipes each make one large quantity of dough, which can then be split into separate portions. Weights vary for the different pizzas you'll find in this book. Most recipes call for 6-oz balls of dough, but others call for other quantities, so consult the pizza recipe before you split the main dough into the separate dough portions. You can substitute whole-wheat or gluten-free dough for the classic dough in most recipes. (Please see note at the end of the gluten-free dough recipe for any restrictions.)