Quote:
Originally Posted by Leingod
Making a homemade cast iron pizza for dinner. Began messing with pH levels in dough.
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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?