The problem with measuring by volume isn’t that math is hard. The problem is that you can get surprisingly inconsistent amounts of things. Tiny differences in how you measure can make a huge difference in how much air you have mixed into your dry ingredients. Measuring ingredients by weight doesn’t have that problem.
Yes and no. You can get amazing pizza just as good as a proper pizza oven with a pizza steel or a pizza stone if you know what you’re doing and have a good oven, but again there are subtle differences that make it so you can’t just replace one for a large pizza oven with no other adjustments and still get the exact same results.
I worked at a pizza place that shut down, and it never even occurred to anyone. For one thing the owner was obviously stressed out worrying about a bunch of other things, both in the restaurant and in her personal life, and you’d be surprised how much of the food you get at restaurants is really just purchased from a company like Cisco and warmed up for you. We did make the actual pizza from scratch though, and that place had the best crust of any pizza place I’ve ever been too. The problem there was that the recipe was very simple. Just flour, water, oil, salt, sugar, and yeast. That’s it. The trick is the exact ratio, and a proper pizza oven. The oven a recipe can’t help with, and for reasons I don’t understand scaling down recipes, especially in baking, does not produce the same result. A recipe that starts with a 50 pound bag of flour is useless to you, and if you just try to divide all the weights by 100 the end result just isn’t good. All you really know is that you can make good pizza dough with flour, water, oil, salt, sugar, and yeast. That is not exactly shocking news.
If there’s nothing between you and an object you can feel it at a distance. Texture is a little dulled, and some textures are easier to feel than others, but there’s also a whole second kind of texture that we call color. As light gets dimmer it gets harder to feel the difference between those textures, and it gets harder to feel the distance to things, until there is nothing left but a single all encompassing flat texture at a single unknowable distance which we call dark.
Also, some objects only partially block your ability to feel what’s behind them, and things like windows are designed to be so easy to feel through that it’s hard to feel them at all. Unless they get dirty. Then you can feel the dirt on them.
I’ve got two, Arch and Mint. Arch on my main home PC where I spend most of my free time and don’t mind the OS being a bit of a hobby, and Mint anywhere I just want something that works.
I want to like Gentoo, but maintaining any software that’s outside of the official sources is just too much work even for a hobby computer for me personally, and for some reason I could never get ssd trim working right.
That is a problem, and also as someone else pointed out the yeast is another, but also in my experience water is as well. I don’t know if it just dries out differently because of the change the in mass to surface area ratio or what, but for whatever reason you have to change the ratio of flour to water when you change the scale of a recipe. It can even make a difference just to be at a different altitude. Baking is a weirdly complex mix of chemistry and even sometimes biology. The more I learn about it, the more surprised I am that it ever even works.