I agree with all comments, and use weight as my measuring tool. The question tho remains, the pizzas (3), created by the poster using volume measurements, reportedly were great, they looked good and several respected members so proclaimed. What interested me was the fact that the dough was allowed to rise for a couple hours. I wanted to try the recipe but am confused by the hydration %. Perhaps it best to just look for a weight based , quick prep dough, or , just wing it!!!!!!