| | STANDARD DOUGH |
| 1 | tb | Granulated sugar |
| 1 | c | Warm water, 110-115 deg F |
| 1/4 | oz | (1 envelope) active dry yeast |
| 3 1/4 | c | Bread, semolina, or unbleach all-purpose flour, or a combination |
| 1 | ts | Salt |
| 1/4 | c | Olive oil, preferrably extra virgin |
| | WHOLE WHEAT |
| 1 | tb | Sugar or honey |
| 1 1/4 | c | Warm water as above |
| 1 | | Envelope yeast |
| 1 1/4 | c | Unbleached all-purpose flour |
| 2 | c | Whole-wheat flour |
| 1 | ts | Salt |
| 1/4 | c | Olive oil as above, or vegetable oil |
| | CORNMEAL |
| 1 | tb | Sugar |
| 1 | c | Warm water as above |
| 1 | | Envelope yeast |
| 2 1/4 | c | Unbleached all-purpose or semolina flour |
| 1 | c | Yellow cornmeal or polenta |
| 1 | ts | Salt |
| 1/4 | c | Olive oil or vegetable oil |
| | NEW YORK |
| 1 | c | Warm water as above |
| 1 | | Envelope yeast |
| 3 1/4 | c | Unbleached all-purpose flour |
| 1/2 | ts | Salt |
