Buy higher quality equipment.
"Higher quality equipment" = a scale. (And I have one.)
OK, so since buying a scale is such a difficult and unreasonable instruction for people who want to take the next step in pizzamaking, here's the EASY instructions:
1) You absolutely must buy high quality measuring cups (whatever that is, and which probably don't exist), but don't bother buying a scale, which really didn't need to be mentioned here anyway.
2) Measure flour volumetrically by using 'this method' instead of every other method, which you will have to do perfectly every time but still won't end up with the same amount of flour from one measurement to the next.
3) Use only 'this brand' of flour every time you make pizza because that's what I used when I made this recipe, and because every brand of flour will end up with different results than every other brand.
4) If you'd like to resize the dough recipe to make the right amount of dough for slightly different sized pizzas than what we've advised, screw you. You're gonna have to figure that out on your own because I can't tell you how to measure 3-11/16 cups of flour.
5) If these instructions don't work for you, good luck trying to figure out the other way to do it, which is more accurate, easier, and yields better results.
6) Understand that when you start posting on the most useful pizzamaking message boards that ever existed, almost everyone will ignore you; not because they want to be mean but because you don't speak their language, and because your language is inferior to theirs, and because you haven't made an attempt to learn the easy-to-learn language they speak.
There you have it: the easy instructions.
[End of instructions]
You're telling me you have a good reason why I should pay $300 for some fancy pizza house when I already have a perfectly good oven and a perfectly good grill that cook my pizzas just fine, along with a stone for each... but it's OK to measure my ingredients by volume even though almost everyone who knows anything about pizza measures with a scale and expresses their measurements in bakers' percents so other people can reproduce the results.
I'm sure I left out some good reasons why we should all feel OK about measuring by volume.
So you can either show me the light, or you can do what they did in The Truman Show and keep me in the dark, but for no good reason. (At least someone in Trumanland had a good reason: lotsa money.)
Your target market has been telling you what would be best for them, Bert. Right here in this thread, for free. That's a precious gift. Take it.
