It is often said New York City has the best pizza because of the city’s superior dough. However, the little-known truth is it is the water in pizza dough that makes the difference between a bland taste and taste that makes a truly indelible impact. Indeed, New York City has the “champagne of waters” so it certainly makes sense its pizzerias have some of the best flavors in the land.
However, New York pizzerias are not the only ones with access to flawless water. Give our pizza a taste and you will agree our dough is just as good as that of any pizzeria in the Big Apple.
Why Water Matters for Pizza Dough Taste
When it comes to pizza, most people are focused on the sweetness and flavor of the sauce, the freshness of the toppings and the crunchiness of the crust. Water is often overlooked yet it is of the utmost importance.
It is not only the quantity of water that matters but also it’s quality. Pizza dough consistency is largely dependent on the type and quality of water used. In particular, water hardness, purity, and acidity are especially important.
We test the pH of our water to guarantee it has the optimal acidity. Proper water acidity level ensures the dough ferments as it should. The alternative is to let hard water’s comparably high alkalinity minimize dough yeast activity, ultimately rendering flat dough that proves unfulfilling. We strive for water with a pH slightly below 7.
Water Purity
Pure water is necessary to make a delicious pizza. Water with an elevated chlorine level compromises pizza dough culture. This is precisely why we test our water chlorine level with regularity. Rest assured, the water used to make our pizza dough and other doughs used in our dishes is as pure as possible.
Water Hardness
Water hardness is a reference to the level of magnesium and calcium as measured by parts per million or ppm for short. Hard water has in excess of 200 calcium/magnesium ppm. Soft water is characterized by calcium/magnesium with less than 50 ppm.
We strictly use water with medium hardness, measuring between 100 and 150 ppm to create pizza dough with unparalleled taste. This precise level of water mineral content is necessary to properly feed dough yeast and facilitate the fermentation process for truly unbeatable pizza.
Give our world-class pizza a taste and you will agree it is delizioso. Our secret is our water but – shhh – don’t tell anyone!
