 Pizza Ball Quality Control
I finally got around to weighing my dough balls, and have to laugh.
I made a 1kg batch (65% hydrated, with no olive oil), then as usual, I cut the large dough into two "halves", then each half into four "equal" pieces. To the naked eye, I was relatively successful at making eight equal size dough balls. Wrong.
The smallest ball was 170g and the biggest was over 250g. Too funny.
I've said before that I am a no recipe cook, but the more I bake bread and make pizza, I am becoming convinced that it is worth being accurate.
Jim, what do you think?
James |