November and Tonymark,
Thanks for the link and info.
In terms of weight vs. volume, for stuff like salt, that can be noticeably different, Iím just going to weigh some product.
For the sweetness side of the equation, the information provided is great. While I have played around with honey and even maple syrup (itís a little different) generally, I use (real) brown sugar, which translates in about the same or lower as white cane sugar in perceived sweetness, but much better in taste. Iíve never accounted for the additional liquid in these sweeteners, but itís a small enough volume that itís not been an issue yet.
The bottom line, as Iíve discovered over time and by reading this forum, is that pizza dough ingredients are not rocket science. Iíve made glaring errors in weights, i.e., sugar, salt or IDY for one pie, yet Iím making two dough balls, and the final product is still pretty good. In this instance, I am trying to covert a volumetric recipe to a weight based recipe and I believe Iíll be close enough now with what I have to get started and Iíll fine tune it as I go along.
Thanks again everyone, I really appreciate your help.
Tonymark Ė I too agree that, while I love Alton Browns show, his pizza recipe is not up to par. Just the salt content alone is a killer.
November - I look forward to your sweetener thread. That will be illuminating.