Tinkering with Dough Part 2: Water Quality and pH of Dough

In Part 2 of the "Tinkering with Dough" session, Chef Leo Spizzirri answers questions from pizza professionals. He covers these topics: Water quality Water pH, what should it be? How do you lower it? (02:48) Water pH - How do you increase it? (03:44) When do you measure pH (acidity) of your dough (06:09) Also check out: Part 1: Picking the right flour for your dough, impact of fats and salt, and documenting your efforts:    • Tinkering with Dough - Part  1: Fermentati...   Part 3: Preferments (Biga and Poolish)    • Tinkering with Dough Part 3:  Preferments ...   Part 4 - Emergency Dough    • Tinkering with Dough Part 4:  Emergency Dough   Want to learn more? Check out Chef Leo's website and social media. https://leospizzirri.com    / @thepizzagarage   Pizza Garage with Leo Spizzirri   / askchefleo     / askchefleo