That is true, they are by volume. I will use a scale next time.
The two major issues are that the crust is much too dense, as well as too "springy". That is, when I am stretching out the dough it is difficult to get it to stretch all the way out, it keeps springing back to a smaller size.
And I couldn't get it to windowpane at all. It rips extremely easily.
Am I not kneading enough?