In making pizza dough from scratch, the key to achieving a superior crust lies in the precision of ingredient measurements. Expert Tony Gemignani emphasizes that weighing ingredients rather than relying on volume measurements can lead to more consistent results. This approach, though common among professional pizzaiolos, is often neglected by home cooks who typically use measuring cups. The article highlights this subtle yet crucial step, explaining why weight-based measurements yield better accuracy and ultimately enhance the quality of the dough.
Measuring your ingredients with precision is paramount when making pizza dough from scratch. Weighing your ingredients rather than measuring can lead to a more consistent dough.
A simple philosophy that’s the gold standard for Italian pizzaiolos is often overlooked by home cooks, yet it is crucial for quality pizza.
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