Since many different styles of pizza are featured in this book, it required creating various dough options—a menu, so to speak, of choices that can be applied as needed. Some doughs are wetter than others, some are leavened by natural wild yeast starters (sourdough) and some with commercial yeast, while others incorporate whole-grain or even nontra

Makes enough for four 10-inch pizzas 1 envelope (2¼ teaspoons; 9 grams) active dry yeast 1 cups warm water (105° to 110°F) 5 to 5½ cups bread or other high-protein flour, preferably organic and freshly milled, plus more for dusting 2 teaspoons (12 grams) fine sea salt Extra virgin olive oil, for greasing the bowl