Quote:
Originally Posted by Rusty
You playing mad doctor with your pizza? 7 is neutral, 2 is acid, 10 is base or caustic. Sauces can be low as 3 ph. I image you want you dough to counter act the sauce. Is that what you are after? How are you measuring your pH?
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Using a basic pH meter with a probe attachment. It's sitting at 5.5ph right now. Tried to get it around the range of sourdough to counteract the sweetness from the sauce since I made a putanesca varient. So it's on the sweet side. I wanted the dough to be on the acidic side to balance out the sweetness of the sauce and fattiness of the Prosciutto being layered on top. Settled on low moisture mozzarella as a base cheese.