instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
Broadly speaking UK recipes will specify amounts by weight (lbs/ounces or metric), whereas American recipes will specify amounts by volume (cups).Is there an explanation for how the two different approaches arose in the first place? I'm not talking about whether or not metric is used, but specifically about volume versus weight.
answer:
Cups v. weighing scales - is there an historical explanation?

question:
I like to make my own pizza dough. Usually I end up with some leftover dough, which I stick in the fridge and then try to make into buns or something for breakfast the next morning. It never turns out very nicely (and I am successful at making bread when that's what I set to do originally). It doesn't seem to brown nicely, and the texture is sometimes a bit strange for what I expect from a bun. I'm wondering if it's something inherent in the style of dough used for pizza crust or something I'm inadvertently doing with the pizza dough that I wouldn't do with regular dough (maybe using too little, not letting it warm up enough, not enough rising time)?Here's the dough recipe that I tried this with most recently. So, is pizza dough just too different from bread dough, or is there something I can do to make my leftover dough usable for something other than more pizzas?
answer:
Why does leftover pizza dough make terrible bread?

question:
Are there any available substitutes for greek yogurt?I don't have any in the fridge. Looking for a substitution besides regular yogurt or any yogurt based substitution. Looking to make a creamy like cold sauce for fish tacos.
answer:
Substitutions for greek yogurt?