{"id":147303,"date":"2024-04-02T14:28:30","date_gmt":"2024-04-02T14:28:30","guid":{"rendered":"https:\/\/pizzatoday.com\/?post_type=topics&p=147303"},"modified":"2025-08-21T08:53:38","modified_gmt":"2025-08-21T08:53:38","slug":"knead-to-know-what-does-ph-do-to-pizza-dough","status":"publish","type":"post","link":"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/","title":{"rendered":"Knead to Know: What Does pH Do to Pizza Dough?"},"content":{"rendered":"

A Pizza Today Reader asks: I add old dough to new dough but have noticed it\u2019s more acidic. <\/i><\/b>When is it too much, and what makes it \u2018too much\u2019? What does PH do to dough?<\/i><\/b><\/h1>\n

You asked, and so you shall receive! Let\u2019s talk about pH or acidity in dough. Now, I don\u2019t want you readers to think I know every little thing about the molecular chemistry behind fermentation. The one thing I am most certain about is that the more I learn about dough and fermentation<\/a>, the less I really know. That, to me, is the most fun part about learning: It never stops.<\/p>\n

This is meant to be more of an introduction to pH. As with anything dough-related, there are a bunch of factors that go into the evolution of flavor and performance, and as soon as you change one thing, you change everything. At the end of this, you will find a few names and resources that I use when I find myself in a pickle. These are the people and places I go to when I am trying to figure out nuance \u2013 as more brains with more experience are always better than one.<\/p>\n

In my restaurant, my dough uses instant or dry active yeast. So, pH and acidity is on my mind in relation to flavor, but I\u2019m not as preoccupied with it is as when I am making sourdough. The techniques and manipulations I use to coax flavor out of my dough are the same, but they are even more necessary when it comes to controlling a sourdough and the final product.<\/p>\n

What is pH, and how do I know what my dough is doing?<\/b><\/span><\/h2>\n

pH is the acronym used to measure acidity. The acidity, especially in sourdough, is where the sour comes from. There is a scale or range to determine how acidic something is (or the opposite, known as alkaline). You hear the word alkaline a lot nowadays in regards to bottled water. The pH scale runs from 0 (the most acidic) to 14, which is alkaline. Right smack in the middle at 7 is neutral. It might seem counterintuitive, but the lower the number, the more acidic something is. To test the pH of your dough or preferment, you easily can purchase a meter as compact as a kitchen thermometer. Just like your handy kitchen thermometer, pH meters need to be calibrated, but there are usually instructions on how to do this and how to care for your meter inside the box when you purchase one. To use a pH meter, you\u2019ll want to insert the probe end into your solution, dough or preferment, wait a few seconds, and the meter will give you a reading. Usually, these readings contain decimals, as pH is not measured in solid absolutes but can be measured to a decimal point. I\u2019ve found the sweet spot for sourdough to be around a level of 4 to 5.<\/p>\n

Where does acidity come from?<\/b><\/span><\/h3>\n

The flavors and aromas we are trying to achieve are actually byproducts of fermentation between yeast and bacteria within dough or preferments<\/a>. With a sourdough starter, this would just be from the flour, water and yeasts that naturally live in your environment. The main strain of yeast we care about most is called Saccharomyces cerevisiae, and the bacteria we are most concerned with are Lactobacillus (a.k.a. Lactic Acid) and Acetobacter (a.k.a. Acetic acid). These two acids are crucial when learning at what time has your preferment or dough gone past the point of no return, becoming too acidic or not acidic enough for maximum flavor and performance.<\/p>\n

Now, the growth of a sourdough<\/a> in a general sense is like the growth and expansion of a city over the course of decades. The original settlers \u2013 yeast and bacteria \u2013 move in and fight for dominance and survival. Over the course of time and generations (feedings), new flour and new bacteria move in. They either blend with the older generations, becoming something new and evolved, or they don\u2019t survive. This happens over the course of multiple feedings with a sourdough, and what was created in the beginning is always a newer, slightly different version of itself after every feeding. Yeasts and lactic acid go hand in hand because they can survive each other\u2019s defense mechanisms. Both eat simple sugars, but the byproduct they excrete are different. As lactobacillus eats, they give off acid. As yeast eats, it gives off ethanol. Lactobacillus has a high tolerance for alcohol, so they\u2019re like two roomies cohabitating like peas in a pod. But, if you\u2019ve ever made sourdough and forgotten about it, then you\u2019ve probably come in contact with a product that is overly sour or not sour enough. There is a balance that is needed.<\/p>\n

Role of time, temperature and hydration in dough production<\/b><\/span><\/h2>\n

Time, temperature and hydration play into finding the balance of how much sour or pH content you are looking for. When it comes to feeding a starter, there is such a thing as too much. Overfeeding a starter will result in overwhelming it, and it can either die or be diluted to a point where it doesn\u2019t have much flavor. Overfeeding lowers acidity, but feeding less often will increase acidity.<\/p>\n

Temperature plays into that as yeasts are more active in warm environments, so finding a warm but not too warm place is crucial. There are incubators available that can help regulate temperature that will fit on a counter or try and find that sweet spot in your kitchen. Too warm and you increase leavening because the yeasts are active, but acid production is low. The reverse is true when flipped. Colder temps slow down leavening but increase acid production.<\/p>\n

What can you do if you\u2019ve reached a point of too sour? Speed up the feeding schedule by a few hours over the course of 1-2 feedings and see if that does the trick. Too much alcohol production results in forgetting about a feeding time or maybe going on vacation and forgetting to leave your starter in good hands. When this happens, the other bacteria, Acetobacter, finds its time to shine. This bacterium moves in, feeding on the surplus of alcohol and giving off a different kind of acid, which is more astringent like vinegar. This is normally when people find their sourdoughs to be too sour.<\/p>\n

Hydration will change which acid takes charge. With higher hydration, you tend to see lower quantities of lactic acid production, a more gentle sour flavor but an increase in leavening power. Lowering the hydration, on the other hand, increases acetic acid production, giving off a stronger, more vinegar-like sour flavor but decreases the leavening power.<\/p>\n

Dough Resources<\/h3>\n

These are just a few of the resources I use, but don\u2019t be afraid to ask or search where these expert go to learn, too!<\/p>\n

Audrey Kelly – Audrey Jane\u2019s Pizza Garage, Boulder Colorado. IG: audreyjanespizza<\/a><\/strong><\/p>\n

Will Grant- That\u2019s a Some About Pizza<\/a>, Sourdough Willy\u2019s, Seattle and Bainbridge, Washington. IG: sourdoughwillyspizzeria<\/a><\/strong><\/p>\n

John Gutekanst- Avalanche Pizza, Athens, Ohio. IG:jgutekanst<\/a><\/strong><\/p>\n

Leo Spizziri – Chicago, Illinois. IG:askchefleo<\/a><\/strong><\/p>\n

Karl De Smedt: IG: sourdough_librarian<\/a><\/strong><\/p>\n

Books by Modernist Cuisine: Modernist Bread<\/strong><\/p>\n

Bread Science by Emily Buehler<\/strong><\/p>\n

The Bread Bakers Guild of America website: https:\/\/www.bbga.org\/<\/a><\/strong><\/p>\n

Podcast: The sourdough podcast by Michael Hilburn<\/strong><\/p>\n

LAURA MEYER<\/strong>\u00a0is the owner of\u00a0Pizzeria da Laura<\/a> in Berkeley, California.<\/p>\n","protected":false},"excerpt":{"rendered":"

A Pizza Today Reader asks: I add old dough to new dough but have noticed it\u2019s more acidic. When is it too much, and what makes it \u2018too much\u2019? What does PH do to dough? You asked, and so you shall receive! Let\u2019s talk about pH or acidity in dough. Now, I don\u2019t want you […]<\/p>\n","protected":false},"author":13,"featured_media":147283,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[3236],"tags":[2707,2506,2623,224],"topic":[3247],"class_list":["post-147303","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-dough-questions","tag-knead-to-know","tag-laura-meyer","tag-pizza-dough","topic-dough"],"acf":[],"yoast_head":"\nKnead to Know: What Does pH Do to Pizza Dough? - Pizza Today<\/title>\n<meta name=\"description\" content=\"What does PH do to dough? A Pizza Today reader asks Pizza Master Laura Meyer, "Why is my dough more acidic?" Common dough questions answered.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Knead to Know: What Does pH Do to Pizza Dough?\" \/>\n<meta property=\"og:description\" content=\"What does PH do to dough? A Pizza Today reader asks Pizza Master Laura Meyer, "Why is my dough more acidic?" Common dough questions answered.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Today\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaToday\" \/>\n<meta property=\"article:published_time\" content=\"2024-04-02T14:28:30+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-08-21T08:53:38+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2024\/03\/kk.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"900\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Denise Greer\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@PizzaToday\" \/>\n<meta name=\"twitter:site\" content=\"@PizzaToday\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Denise Greer\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/\"},\"author\":{\"name\":\"Denise Greer\",\"@id\":\"https:\/\/pizzatoday.com\/#\/schema\/person\/8560dc107c04b8f503911f3ee557039b\"},\"headline\":\"Knead to Know: What Does pH Do to Pizza Dough?\",\"datePublished\":\"2024-04-02T14:28:30+00:00\",\"dateModified\":\"2025-08-21T08:53:38+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/\"},\"wordCount\":1256,\"publisher\":{\"@id\":\"https:\/\/pizzatoday.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2024\/03\/kk.jpg\",\"keywords\":[\"dough questions\",\"knead to know\",\"Laura Meyer\",\"pizza dough\"],\"articleSection\":[\"News\"],\"inLanguage\":\"en-US\",\"copyrightYear\":\"2024\",\"copyrightHolder\":{\"@id\":\"https:\/\/pizzatoday.com\/#organization\"}},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/\",\"url\":\"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/\",\"name\":\"Knead to Know: What Does pH Do to Pizza Dough? - Pizza Today\",\"isPartOf\":{\"@id\":\"https:\/\/pizzatoday.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2024\/03\/kk.jpg\",\"datePublished\":\"2024-04-02T14:28:30+00:00\",\"dateModified\":\"2025-08-21T08:53:38+00:00\",\"description\":\"What does PH do to dough? A Pizza Today reader asks Pizza Master Laura Meyer, \\\"Why is my dough more acidic?\\\" Common dough questions answered.\",\"breadcrumb\":{\"@id\":\"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/#primaryimage\",\"url\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2024\/03\/kk.jpg\",\"contentUrl\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2024\/03\/kk.jpg\",\"width\":900,\"height\":600,\"caption\":\"Bruce Peter Morin\/adobestock.com\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/pizzatoday.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Knead to Know: What Does pH Do to Pizza Dough?\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/pizzatoday.com\/#website\",\"url\":\"https:\/\/pizzatoday.com\/\",\"name\":\"Pizza Today\",\"description\":\"30 Years of Providing Business Solutions & Opportunities for Today's Pizzeria Operators\",\"publisher\":{\"@id\":\"https:\/\/pizzatoday.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/pizzatoday.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/pizzatoday.com\/#organization\",\"name\":\"Pizza Today\",\"url\":\"https:\/\/pizzatoday.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/pizzatoday.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2022\/04\/Pizza_Today_Logo.svg\",\"contentUrl\":\"https:\/\/pizzatoday.com\/wp-content\/uploads\/2022\/04\/Pizza_Today_Logo.svg\",\"width\":1024,\"height\":1024,\"caption\":\"Pizza Today\"},\"image\":{\"@id\":\"https:\/\/pizzatoday.com\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/PizzaToday\",\"https:\/\/x.com\/PizzaToday\",\"https:\/\/www.instagram.com\/pizzatoday\/\",\"https:\/\/www.linkedin.com\/company\/pizzatoday\/\",\"https:\/\/www.youtube.com\/user\/PizzaTodayMagazine\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/pizzatoday.com\/#\/schema\/person\/8560dc107c04b8f503911f3ee557039b\",\"name\":\"Denise Greer\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/pizzatoday.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/ee76add2ff4901cab87fd25218bb6f95e1e06f95fb8acb73fdb35a50ff4404a8?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/ee76add2ff4901cab87fd25218bb6f95e1e06f95fb8acb73fdb35a50ff4404a8?s=96&d=mm&r=g\",\"caption\":\"Denise Greer\"},\"description\":\"Denise joined Pizza Today in March 2011 as associate editor. A graduate of Ball State University in Muncie, Indiana, Denise has a bachelor\u2019s degree in Journalism\/Public Relations with a minor in Speech Communications. Email Denise\",\"url\":\"https:\/\/pizzatoday.com\/author\/denise-greer\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Knead to Know: What Does pH Do to Pizza Dough? - Pizza Today","description":"What does PH do to dough? A Pizza Today reader asks Pizza Master Laura Meyer, \"Why is my dough more acidic?\" Common dough questions answered.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/","og_locale":"en_US","og_type":"article","og_title":"Knead to Know: What Does pH Do to Pizza Dough?","og_description":"What does PH do to dough? A Pizza Today reader asks Pizza Master Laura Meyer, \"Why is my dough more acidic?\" Common dough questions answered.","og_url":"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/","og_site_name":"Pizza Today","article_publisher":"https:\/\/www.facebook.com\/PizzaToday","article_published_time":"2024-04-02T14:28:30+00:00","article_modified_time":"2025-08-21T08:53:38+00:00","og_image":[{"width":900,"height":600,"url":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2024\/03\/kk.jpg","type":"image\/jpeg"}],"author":"Denise Greer","twitter_card":"summary_large_image","twitter_creator":"@PizzaToday","twitter_site":"@PizzaToday","twitter_misc":{"Written by":"Denise Greer","Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/#article","isPartOf":{"@id":"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/"},"author":{"name":"Denise Greer","@id":"https:\/\/pizzatoday.com\/#\/schema\/person\/8560dc107c04b8f503911f3ee557039b"},"headline":"Knead to Know: What Does pH Do to Pizza Dough?","datePublished":"2024-04-02T14:28:30+00:00","dateModified":"2025-08-21T08:53:38+00:00","mainEntityOfPage":{"@id":"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/"},"wordCount":1256,"publisher":{"@id":"https:\/\/pizzatoday.com\/#organization"},"image":{"@id":"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/#primaryimage"},"thumbnailUrl":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2024\/03\/kk.jpg","keywords":["dough questions","knead to know","Laura Meyer","pizza dough"],"articleSection":["News"],"inLanguage":"en-US","copyrightYear":"2024","copyrightHolder":{"@id":"https:\/\/pizzatoday.com\/#organization"}},{"@type":"WebPage","@id":"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/","url":"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/","name":"Knead to Know: What Does pH Do to Pizza Dough? - Pizza Today","isPartOf":{"@id":"https:\/\/pizzatoday.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/#primaryimage"},"image":{"@id":"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/#primaryimage"},"thumbnailUrl":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2024\/03\/kk.jpg","datePublished":"2024-04-02T14:28:30+00:00","dateModified":"2025-08-21T08:53:38+00:00","description":"What does PH do to dough? A Pizza Today reader asks Pizza Master Laura Meyer, \"Why is my dough more acidic?\" Common dough questions answered.","breadcrumb":{"@id":"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/#primaryimage","url":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2024\/03\/kk.jpg","contentUrl":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2024\/03\/kk.jpg","width":900,"height":600,"caption":"Bruce Peter Morin\/adobestock.com"},{"@type":"BreadcrumbList","@id":"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/pizzatoday.com\/"},{"@type":"ListItem","position":2,"name":"Knead to Know: What Does pH Do to Pizza Dough?"}]},{"@type":"WebSite","@id":"https:\/\/pizzatoday.com\/#website","url":"https:\/\/pizzatoday.com\/","name":"Pizza Today","description":"30 Years of Providing Business Solutions & Opportunities for Today's Pizzeria Operators","publisher":{"@id":"https:\/\/pizzatoday.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/pizzatoday.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/pizzatoday.com\/#organization","name":"Pizza Today","url":"https:\/\/pizzatoday.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/pizzatoday.com\/#\/schema\/logo\/image\/","url":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2022\/04\/Pizza_Today_Logo.svg","contentUrl":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2022\/04\/Pizza_Today_Logo.svg","width":1024,"height":1024,"caption":"Pizza Today"},"image":{"@id":"https:\/\/pizzatoday.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/PizzaToday","https:\/\/x.com\/PizzaToday","https:\/\/www.instagram.com\/pizzatoday\/","https:\/\/www.linkedin.com\/company\/pizzatoday\/","https:\/\/www.youtube.com\/user\/PizzaTodayMagazine"]},{"@type":"Person","@id":"https:\/\/pizzatoday.com\/#\/schema\/person\/8560dc107c04b8f503911f3ee557039b","name":"Denise Greer","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/pizzatoday.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/ee76add2ff4901cab87fd25218bb6f95e1e06f95fb8acb73fdb35a50ff4404a8?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/ee76add2ff4901cab87fd25218bb6f95e1e06f95fb8acb73fdb35a50ff4404a8?s=96&d=mm&r=g","caption":"Denise Greer"},"description":"Denise joined Pizza Today in March 2011 as associate editor. A graduate of Ball State University in Muncie, Indiana, Denise has a bachelor\u2019s degree in Journalism\/Public Relations with a minor in Speech Communications. Email Denise","url":"https:\/\/pizzatoday.com\/author\/denise-greer\/"}]}},"parsely":{"version":"1.1.0","canonical_url":"https:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/","smart_links":{"inbound":0,"outbound":0},"traffic_boost_suggestions_count":0,"meta":{"@context":"https:\/\/schema.org","@type":"NewsArticle","headline":"Knead to Know: What Does pH Do to Pizza Dough?","url":"http:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/","mainEntityOfPage":{"@type":"WebPage","@id":"http:\/\/pizzatoday.com\/news\/knead-to-know-what-does-ph-do-to-pizza-dough\/147303\/"},"thumbnailUrl":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2024\/03\/kk-150x150.jpg","image":{"@type":"ImageObject","url":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2024\/03\/kk.jpg"},"articleSection":"News","author":[{"@type":"Person","name":"Denise Greer"}],"creator":["Denise Greer"],"publisher":{"@type":"Organization","name":"Pizza Today","logo":"https:\/\/pizzatoday.com\/wp-content\/uploads\/2021\/10\/20x20_PT_icon.png"},"keywords":["dough questions","knead to know","laura meyer","pizza dough","news","dough production\/development","dough"],"dateCreated":"2024-04-02T14:28:30Z","datePublished":"2024-04-02T14:28:30Z","dateModified":"2025-08-21T08:53:38Z"},"rendered":"<script type=\"application\/ld+json\" class=\"wp-parsely-metadata\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"NewsArticle\",\"headline\":\"Knead to Know: What Does pH Do to Pizza Dough?\",\"url\":\"http:\\\/\\\/pizzatoday.com\\\/news\\\/knead-to-know-what-does-ph-do-to-pizza-dough\\\/147303\\\/\",\"mainEntityOfPage\":{\"@type\":\"WebPage\",\"@id\":\"http:\\\/\\\/pizzatoday.com\\\/news\\\/knead-to-know-what-does-ph-do-to-pizza-dough\\\/147303\\\/\"},\"thumbnailUrl\":\"https:\\\/\\\/pizzatoday.com\\\/wp-content\\\/uploads\\\/2024\\\/03\\\/kk-150x150.jpg\",\"image\":{\"@type\":\"ImageObject\",\"url\":\"https:\\\/\\\/pizzatoday.com\\\/wp-content\\\/uploads\\\/2024\\\/03\\\/kk.jpg\"},\"articleSection\":\"News\",\"author\":[{\"@type\":\"Person\",\"name\":\"Denise Greer\"}],\"creator\":[\"Denise Greer\"],\"publisher\":{\"@type\":\"Organization\",\"name\":\"Pizza Today\",\"logo\":\"https:\\\/\\\/pizzatoday.com\\\/wp-content\\\/uploads\\\/2021\\\/10\\\/20x20_PT_icon.png\"},\"keywords\":[\"dough questions\",\"knead to know\",\"laura meyer\",\"pizza dough\",\"news\",\"dough production\\\/development\",\"dough\"],\"dateCreated\":\"2024-04-02T14:28:30Z\",\"datePublished\":\"2024-04-02T14:28:30Z\",\"dateModified\":\"2025-08-21T08:53:38Z\"}<\/script>","tracker_url":"https:\/\/cdn.parsely.com\/keys\/pizzatoday.com\/p.js"},"_links":{"self":[{"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/posts\/147303","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/comments?post=147303"}],"version-history":[{"count":2,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/posts\/147303\/revisions"}],"predecessor-version":[{"id":612345,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/posts\/147303\/revisions\/612345"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/media\/147283"}],"wp:attachment":[{"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/media?parent=147303"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/categories?post=147303"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/tags?post=147303"},{"taxonomy":"topic","embeddable":true,"href":"https:\/\/pizzatoday.com\/wp-json\/wp\/v2\/topic?post=147303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}