Does water minerality impact pizza dough? This author says no, but used bottled water rather than various city taps, so I’m not sure I agree.
%3Amax_bytes(150000)%3Astrip_icc()%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__slice.seriouseats.com__images__20100111-pizzawater-thumbnail-e73b1c22e9224ec7bdd9b714eed3c196.jpg)
Is Good Pizza Really All About the Water? | The Food Lab
[Photographs: J. Kenji Lopez-Alt] Just as the jocks like to stick together and nerds travel in packs, obsessives bordering on the psychotic (like me) seek out the acquaintance of others like themselves, in a manner that some say borders on the, well, the obsessive. The first time I heard that the mineral content of water might have an effect on the properties of bread dough was about eight years ago, when I read Jeffrey Steingarten's gloriously obsessive piece about Roman breads in the chapter titled "Flat Out" in his book It Must Have Been Something I Ate: In the shower,...
seriouseats.com