david weaver
Bill - how much flour is in that dough?

My bread books all recommend weighing flour, too, though I generally will make a pot bread, which doesn't require it - it just requires wet dough.

Pizza, I usually add the water (in a food processor) and then add flour until I get the consistency I want...but that wouldn't be any good in a restaurant to do it one at a time like that. I'd weigh it if I had a scale that had a tare function like you describe.