Quote:
Originally Posted by Fire Me Boy!
When I was making bacon, I went ahead and bought the real maple sugar without thinking about how much 1 pound was. I was like, "Oh, a pound of sugar, that's quite a bit - $25 isn't too bad."
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Oh, I don't deny getting fancy can add up quick. I once brewed a batch of beer for gifts called chocolate jitters. Each 5 gallon batch called for like $10 worth of vanilla beans, a pound of blue mountain coffee, and a pound of very specific belgian chocolate. It was great, but the at the time the coffee alone cost more than most of my entire batches of other beers.
Not to hijack this too bad, back to the dough: If I had a proper pizza oven, and a decent digital scale I'd absolutely use it because when everything is done correctly it does make a noticeable difference.
And it really can be only $1 a pie more (or closer to $.50 if you can find the right source locally). And if you're using meats/cheeses etc. that are imported or specialty that shouldn't be enough to keep you from using it if you really want to.
Actually, if I could be trusted to be an actual adult and meticulous enough about measuring it would probably make a big difference. So, the minorness of difference probably is not about the flour as much as it is about me.