In my opinion, the only way to cook/bake is with a digital scale, and as far as I know, any scale you'd buy in the US has the option of grams or ounces at the push of a button.
In practice, I constantly use both. To some extent it depends on the packaging of the ingredients, which may use either unit.
When measuring small things, it's only practical to use teaspoons and fractions, but otherwise I weigh everything. I even tend to weigh liquids in dry ounces sometimes, as I've memorized 8 fluid ounces = 8.337 dry ounces.
Using different measuring systems is no more of a mark of inferiority than using different languages. And similarly to languages, modern technology makes it fairly easy to translate even if you don't know.
It is definitely a misconception that you don't see metric measurements in the US. They're everywhere, including your car, school, stores...
For this sort of dough you may need e.g. 1.8g of yeast (that's the actual quantity I used for the last dough I made). It depends on how much flour you make, of course, but pizza doughs with long fermentation use minute amounts of yeast. If you use 1.6g or 2.0g instead of 1.8g, your pizza may be ready twelve hours too soon or too late.
I bought a second kitchen scale to deal with the minute quantities, since my old one is accurate to only 1g.
In practice, I constantly use both. To some extent it depends on the packaging of the ingredients, which may use either unit.
When measuring small things, it's only practical to use teaspoons and fractions, but otherwise I weigh everything. I even tend to weigh liquids in dry ounces sometimes, as I've memorized 8 fluid ounces = 8.337 dry ounces.
Using different measuring systems is no more of a mark of inferiority than using different languages. And similarly to languages, modern technology makes it fairly easy to translate even if you don't know.
It is definitely a misconception that you don't see metric measurements in the US. They're everywhere, including your car, school, stores...