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,...

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