Actually, many of the guys here pride themselves on measuring very accurately the amount of flour and the amount of water they use.
I went to a professional pastry school, and from day one we were tought that measuring out a cup of flour was for amateurs. All bakers worth their salt will never use a recipe using volumes of ingredients. Everything is *weighed * out. It was all new to me, but in time we got used to it. We had a a big class of students, and we would all do the same recipes each day. Without precise measurements, there's no real way of knowing why 4 students have totally different results. We were tought to measure out all ingredients to the gram. I have perhaps 600 or more recipes from my pastry school days, and every single
recipe is by weight, and all in grams, making it that more accurate.
When you measure out ingredients you are accurate each and every time, many people eye-ball a cup of flour, some can be over by 1/8th of a cup, others short by an 1/8th of a cup.... it doesn't look like much but indeed it can change a recipe.
You have to also remember that when you see these "professionals" on TV doing stuff, they of course are using recipes that are measured by volume, why ? because 90% of people watching these shows don't own a kitchen scale, and 99% of viewers don't own a kitchen scale accurate enough to measure to the gram. It's just easier to measure out a cup of flour using a cup measure.
Yes, pizza isn't rocket science, but keep in mind that many here are trying to replicate other's recipes here on the board,
and by weighing out ingredients, including water, this can make thing much more accurate for the person trying to make
Yup, everyone has their own opinions, and that's what makes the world go round
Generally speaking, these "myth" threads are humorous, for the light reading part of them. Other than that, well, I'll refrain for the most basic opinion and just say "to each their own".
I can't remember ever seeing a show where Mario Batali really measured or weighed his amounts for any type of "dough-based" items. Have you ever heard the term "bench flour"? That just kinda screws up your whole point I think. I'm not saying that you should just "eyeball" of "ballpark" ingredients, just please get real. You're preparing food. You're not building a church, this is not rocket science or brain surgery. I think you may be drinking just a little bit too much Kool-ade.