I am trying the recipe for Napoletana pizza crust in the Reinhart book American Pie. Makes six dough balls. I just made the batch and it's resting on my counter now. I'll divide it soon. The whole batch weighs precisely 1800 grams. At six dough balls, that would be 300 grams each, or roughly 10.5 ounces. Sounds heavy to me. How much do your Naples style dough balls weigh? I'm using Caputo 00 flour. What diameter pie would I target with a dough ball of this weight?