Feel free to double the recipe because the dough balls freeze very well! After being frozen on a baking sheet, keep the balls in sealable bags.
For a thin crust:
10 ": 150 grams (about 5 balls)
16 ": 220 grams (about 4 balls)
For a thick crust:
10 ": 190 grams (about 5 balls)
16 ": 270 grams (about 3 balls)