I donít know if we will be able to accurately measure the difference in pH in different sauces. Each member adds different ingredients to different tomato sauces, (whether they are fresh or canned). Right now I donít understand how we can come up with sauces that taste about the same by just using pH readings. In my opinion, measuring pHís of sauces is like taking all the variables that can go into pizza making. They are just too many variables to come up with good conclusions. Time will tell.
Norma, this idea of testing PH came from the notion that there is no perfect pizza sauce recipe that can be duplicated with consistency due to the varying amounts of acidity and sweetness in the base tomato product used. This notion also suggests that the cook must sharpen their skills of tasting first and adding certain ingredients (vinegar and/or sweetener) to compensate for the variations in the base tomato product used. That's what this experiment is all about.
As for all the other ingredients such as salt, basil, olive oil, and other spices, I don't believe they will have any significant impact on the PH readings and therefore they can be relied upon to produce a consistent taste and used in precise amounts per recipe.
So the PH and taste tests will be used in this experiment mainly to determine how much vinegar or sweetener to add to a pizza sauce recipe with some folks preference being low acidity and other folks preference of high acidity.
Since sweetness cannot be accurately measured we may have to rely upon taste testing, but perhaps the PH tests can also be used as a rough guide for how much sweetener to add for a specific target taste.
At this point in time, I'm not even sure if adding white sugar or honey will affect the PH test.
As for WATER, I just did some initial research and drinking water is ideally PH 7 which is considered neutral, so adding drinking water should not affect the PH levels unless it is far off from PH7/neutral. TAP water is supposedly PH 6 to PH 8, so it might make for a good a reason to use bottled water known to be PH 7/neutral for our sauce recipes.