Has anyone played around with how much dough you need to correspond with various diameters of the final pizza? Just thought I'd ask before going through a bunch of trial and error.
Oh, this little pizza was from the leftover dough after splitting out the two 13oz. balls. My toddler thought it was awesome. (In case anyone is curious, half cheese, half sausage. And the dough was the master recipe with the exception of the tiga, which was 1/4 rye, 1/4 whole wheat, and the remaining All Trumps bromated for the flour. Gave a much stronger wheat/rye flavor than I expected).