baking tip

Use A Scales Rather Than Volume For Ingredients

Baking is more of a science, and so needs more accurate measurements of ingredients. Other recipes you can use cups and teaspoons to get your quantities but in pizza making this isn’t the best way. You can end up making errors in your dough which mean it won’t bake very well, won’t rise, or will taste too yeasty or bready. You also want to be consistent every time you make pizza, which is harder with volumes. Instead, get yourself a proper scales. One that can measure to the 0.1g is best for the yeast, salt and sugar so you need to go digital.