Tinkering with Dough Part 2: Water Quality and pH of Dough
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- Опубліковано 5 лют 2025
- 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 3: Preferments (Biga and Poolish) • Tinkering with Dough P...
Part 4 - Emergency Dough • Tinkering with Dough P...
Want to learn more? Check out Chef Leo's website and social media.
leospizzirri.com
/ @thepizzagarage Pizza Garage with Leo Spizzirri
/ askchefleo
/ askchefleo
Leo, UA-cam world needs you! There are to many bad videos on how to make pizza.
Everything you say makes total sense and logical,
But from what I see its all so important, Water, Flour, Salt, pH, you make things so easy to understand!
I never though it would be so hard to make great pizza :/
I hope you make some instructional videos on making dough and covering a lot of stuff everyone leaves out.
Thanks for all those great videos!
Stay tuned! I've got a lot of additional videos in the making.
Thats all I wanted to say.. I am just month apart to start my pizza slice business and This clears my problems with the dough
Add a link for the ph meter you recommend. Great vid btw. Thank you for the lessons.
The PH of water should be something like 6.1? I read in a lot of places that PH should be more closer possible to 7. Why exactly you recommend this slightly more acidic measurement?
Chef, I'm learning a lot from your videos. Thank you very much for sharing you time and experience.
A pH balance around 7 is good for New York style pizza dough. He's probably talking about another style pizza. But it's a shame that these guys never answer any of their fans especially, when there's only three comments!
@@Patrick-rf3zufor poolish would also be nearly 7?