Pizza tip

If you really want to get good at making and remaking the pizza type or style you like ..get a scale!!!

I have taught bread making classes and one thing I always do is make all of the students measure a cup of flour...and each weigh their cup. Then I have them all see how much difference there is in measuring a cup of flour.

And once you have learned that you can go on to understand baking %'s

If I want to make one 14" pizza or 10 14" pizzas I can and I can tell you how much each dough ball should weigh.

An example is I know someone who opened up a cupcake store. They couldn't figure out why they could make great cupcakes at home vs at the store. I asked to see their recipe's..home vs store and they showed me the one from home. They went on to tell me they just multiplied it by 10..

The problem in doing this is..if there is an error of only 1% in salt ...that can be a big difference in taste. Or if there is a 5% difference in flour..multiplied by 10 you can have enough added flour to change the texture of the cupcakes..

In cakes there is a larger margin for error..in breads that margin drops...and in Pizza it is really small.