Pizza Today - April 2021 - 23

will simply change the taste. They say
good pasta water should taste like
the ocean.
Okay, so how do we figure out
the pH level of our water?
1.	Get your water professionally
tested. Take the time to do a test to
determine the pH ratio in your local water. You're better off using a
certified lab to do this, rather than
some of those kits you can buy at the
drugstore; testing can cost anywhere
from $20 to $150. That will give you
an understanding of your water's pH
level to help determine how much
yeast and salt you're going to use in
your baking to get the taste you desire.
2.	Invest in a water filter, if needed.
Depending on the results of your
professional water test, you might
want to invest in a water filter. Water

020_PIZ_0421_KK.indd 23

filters can remove acidic substances
(water softeners remove alkaline
deposits). There are reverse osmosis
filters for water with multiple or high
levels of contaminants and carbon
filters for improving taste or odors or
dealing with less serious contamination.
3.	Buy a pH reader. A portable or
pocket pH reader, which you purchase at any home center for about
75 bucks, lets you test your water
any time (I test mine once a month,
generally). It does not take the place
of a professional water test, but it allows you to check on your water's pH
from time to time, because pH can
fluctuate based on various conditions.
For example, two days after a big
rainstorm, the pH of your local water
might be higher than normal. That's
because rain can wash various types
of contaminants and bacteria into a

water system, and municipalities will
use massive chemicals, including arsenic, to kill off those contaminants.
And arsenic destroys yeast. That's
why two days after we get crushed
with rain in Rhode Island, I tell my
chefs to up their yeast by two ounces
for each batch of dough to offset the
higher levels of arsenic.
The bottom line? Sure, everyone
talks about New York water. (It can
get really irritating, right?) But the
good news is that when you know
the quality of your own local water,
you can make the adjustments you
need to make it taste like you're
running your business in Midtown
Manhattan. n
BILLY MANZO, JR. owns Federal Hill
Pizza in Warren and Providence, Rhode
Island

3/9/21 9:49 AM


http://www.smrset.com http://http:// http://www.smrset.com

Pizza Today - April 2021

Table of Contents for the Digital Edition of Pizza Today - April 2021

Pizza Today April 2021
Commentary
Digital
Conversation
Mike's Monthly Tip
Man on the Street
Building Blocks
Tony's Trending Recipe
Knead to Know
Destinations
Ghost Kitchens
New Item Roll Out
Private Labeling
Outdoor Dining Setup
The New York Style
Going Pesto
Latest menu Trends
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - April 2021 - CT1
Pizza Today - April 2021 - CT2
Pizza Today - April 2021 - Pizza Today April 2021
Pizza Today - April 2021 - Cover2
Pizza Today - April 2021 - Commentary
Pizza Today - April 2021 - 4
Pizza Today - April 2021 - 5
Pizza Today - April 2021 - 6
Pizza Today - April 2021 - 7
Pizza Today - April 2021 - Digital
Pizza Today - April 2021 - 9
Pizza Today - April 2021 - Conversation
Pizza Today - April 2021 - 11
Pizza Today - April 2021 - Mike's Monthly Tip
Pizza Today - April 2021 - 13
Pizza Today - April 2021 - Man on the Street
Pizza Today - April 2021 - 15
Pizza Today - April 2021 - Building Blocks
Pizza Today - April 2021 - 17
Pizza Today - April 2021 - Tony's Trending Recipe
Pizza Today - April 2021 - 19
Pizza Today - April 2021 - Knead to Know
Pizza Today - April 2021 - 21
Pizza Today - April 2021 - 22
Pizza Today - April 2021 - 23
Pizza Today - April 2021 - Destinations
Pizza Today - April 2021 - 25
Pizza Today - April 2021 - Ghost Kitchens
Pizza Today - April 2021 - 27
Pizza Today - April 2021 - 28
Pizza Today - April 2021 - 29
Pizza Today - April 2021 - New Item Roll Out
Pizza Today - April 2021 - 31
Pizza Today - April 2021 - 32
Pizza Today - April 2021 - 35
Pizza Today - April 2021 - Private Labeling
Pizza Today - April 2021 - PEC1
Pizza Today - April 2021 - PE2
Pizza Today - April 2021 - PE3
Pizza Today - April 2021 - PE4
Pizza Today - April 2021 - PE5
Pizza Today - April 2021 - PE6
Pizza Today - April 2021 - PE7
Pizza Today - April 2021 - PE8
Pizza Today - April 2021 - PE9
Pizza Today - April 2021 - PE10
Pizza Today - April 2021 - PE11
Pizza Today - April 2021 - PE12
Pizza Today - April 2021 - PE13
Pizza Today - April 2021 - PE14
Pizza Today - April 2021 - PE15
Pizza Today - April 2021 - PE16
Pizza Today - April 2021 - 35
Pizza Today - April 2021 - Outdoor Dining Setup
Pizza Today - April 2021 - 37
Pizza Today - April 2021 - 38
Pizza Today - April 2021 - 39
Pizza Today - April 2021 - 40
Pizza Today - April 2021 - 41
Pizza Today - April 2021 - The New York Style
Pizza Today - April 2021 - 43
Pizza Today - April 2021 - Going Pesto
Pizza Today - April 2021 - 45
Pizza Today - April 2021 - Latest menu Trends
Pizza Today - April 2021 - 47
Pizza Today - April 2021 - 48
Pizza Today - April 2021 - 49
Pizza Today - April 2021 - Product Showcase
Pizza Today - April 2021 - 51
Pizza Today - April 2021 - Pizza Today Yellow Pages
Pizza Today - April 2021 - 53
Pizza Today - April 2021 - 54
Pizza Today - April 2021 - 55
Pizza Today - April 2021 - 56
Pizza Today - April 2021 - 57
Pizza Today - April 2021 - The Marketplace
Pizza Today - April 2021 - 59
Pizza Today - April 2021 - 60
Pizza Today - April 2021 - 61
Pizza Today - April 2021 - 62
Pizza Today - April 2021 - 63
Pizza Today - April 2021 - 64
Pizza Today - April 2021 - 65
Pizza Today - April 2021 - Expo Spotlight
Pizza Today - April 2021 - Cover3
Pizza Today - April 2021 - Cover4
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