Knead to Know: What Does pH Do to Pizza Dough?
A Pizza Today Reader asks: I add old dough to new dough but have noticed it’s more acidic. When is it too much, and what makes it ‘too much’? What does PH do to dough? You asked, and so you shall receive! Let’s talk about pH or acidity in dough. Now, I don’t want you...
Knead to Know: Achieving a Great Pizza Crust Color
Crust Encounters of the Third Kind There was a time on the Italian peninsula where gruel-eaters ruled. The ancient Etruscans of Italy ate a thick porridge of spelt and hot water called Puls. Then three things happened to evolve this gruel. The first was that the Puls...
Understanding Modern Flours, Mixing Trends and Blends
Blend it like Beckham “Today’s pizzamakers are fortunate to live in an era wielding not only a diversity of grains, but also the knowledge of nutrition, gluten strength and fermentation to harness their full potential. The Fertile Crescent has come full circle as...
