The Importance of Measuring Ingredients Properly

this semolina bread dough was too wet and stuck to my pizza peel

The last time I made pizza dough, on a whim, I decided to weigh my liquid ingredients like I do with my flours when I’m baking anything bread-like. My doughs have been incredibly wet as of late — so much so that they’ve been frustratingly difficult to work with. I set my 4-cup liquid measuring cup atop my scale, zeroed it so that the cup would now essentially be part of the scale and thus not weighed, and poured water until the number reached 625 grams, as per the metric weight listed in the recipe. Lo and behold, the water, which should have measured 2 ¾ cups if I had measured by volume, only reached the 2 ⅔ line, and just barely. I measured my olive oil in the same way, using my one-cup liquid measuring cup, and the results were different: that mark was spot on. It was my 4-cup measuring cup that was giving me problems.
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