Home Cooking Gourmet

I’ve started to collect baking tips at dougthecook. There is also a link to submit your own (you’ll be duly credited!).

dtc

Next time I make pizza I’m going to sift together the dry ingredients. This will help the ingredients get fully moistened and should result in a fluffier crust. Also, sifting will prevent chunks of a dry ingredient from happening - like biting into the crust and finding a pocket of flour. If you do not have a sifter you can use a wire whisk to “sift” the flour.

Sifted flour weighs 4 oz to a cup while settled flour weighs about 5 oz - that is a 20% difference in volume!. Settling occurs during shipping to the store. Sifting aerates the flour back to its wanted state. When measuring flour it should always be done by weight, not by volume.

Doug