All-Purpose Flour: 1 cup = 4.5 oz

Bread Flour: 1 cup = 4.8 oz

Cake Flour: 1 cup = 3.9 oz

Pastry Flour: 1 cup = 4.25 oz

Whole Wheat Flour: 1 cup = 4.25

Cornmeal, coarse: 1 cup = 4.85 oz

Cornmeal, fine: 1 cup = 6.3 oz

If you are using dry yeast, give it a little love – a teaspoon of sugar in the warm water, let it foam. It usually takes 6 – 7 minutes. Be very careful with the water temperature – it needs to be between 105 and 120. Below 105 and the yeast won’t activate, above 120 and you’ll kill it. Work the dough by hand and you’ll have a much better idea of too dry or too wet. It is almost impossible to have too much flour on your hands, keep a small dish of it next to your work station. Also, buy a peel – it makes pizza making 1000 times easier and you can get one for about $15. It looks cool hanging in your kitchen too.

I remember him showing two containers with 5 pounds of flour or so, and one container had twice the volume of flour compared to the other. I forget what causes flour to lose its volume like that, but it might be age, I’m not sure.

Anyway, I think you want your dough to be slightly moist and sticky. If it’s not sticky, add more water, if its too sticky and making a huge mess, add more flour. I am intrigued by this.