How Native Water Impacts Your Pizza Dough

  • Does native water affect the style of the completed crust? Not so long as the water is potable and doesn’t have any “off” flavors.
  • In case your native water is unhealthy, a easy repair is to set up an appropriate water filter designed to handle the difficulty at hand.

Q: I’ve heard so many tales about how water impacts dough that I don’t know what to imagine. What’s your tackle this?

A: Water high quality definitely does impact dough high quality, however not as a lot as many imagine it to have. The principle impact of water high quality on the dough comes from the hardness of, or presence of, dissolved minerals within the water.

For those who had been to make two dough balls precisely alike however used arduous water in a single dough and tender water within the different, you’ll see that the dough made with the tender water was softer and slightly slacker than the dough made with the arduous water.

Your first response is perhaps to imagine that the dough made with the tender water was over-absorbed (made with an excessive amount of water). However the reality is, the distinction is due solely to the water—or, extra particularly, the dissolved minerals, or lack of identical, within the water. The principle dissolved mineral in arduous water is calcium, and it’s this mineral that complexes with the wheat proteins to strengthen it. Therefore, the dough seems to be stronger and extra elastic (firmer-feeling).

Bakers have recognized this for a few years and, because of this, add both mineral yeast meals (which accommodates calcium) or calcium sulfate to compensate for any variations in water hardness from the municipal water provide, or between bakeries in numerous areas. The addition of 0.25% calcium sulfate or 0.5% mineral yeast meals has no dangerous results upon the dough if the water is difficult. But when it’s tender, it should present the mandatory calcium to strengthen the dough.

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A lot of you’ve heard that the water will affect the style of the completed crust, however this simply isn’t so so long as:

1) The water at your pizzeria meets “potable” pointers.

2) Your water doesn’t have any “off” flavors ensuing from extreme iron, sulfur or chlorine or doesn’t come from a dated water provide system (stagnant or “swamp water” style).

If any of those elements do exist, there may be nonetheless an easy and economical repair to the drawback that can permit you to use your faucet water for making dough. That repair is to put in an appropriate water filter designed to handle the difficulty at hand. In lots of instances, a microfilter and an activated charcoal filter are all which can be wanted to clear up your water. It is perhaps a superb concept to test the pH of your water, too. That is simply executed utilizing litmus paper, accessible at any drugstore. The water ought to have a pH of seven.0 (impartial) or barely much less (acidic).

In Manhattan, Kansas, the municipal water provide runs on the alkaline aspect (pH above 7.0). Since yeast is an acid-loving organism, it reveals a barely slower charge of fermentation except you appropriate for this situation by including a little bit of acid to the dough. The best approach to do that is so as to add a small quantity (0.25%) of monocalcium phosphate (MCP) to the dough as an ingredient. MCP is low-cost and available from any bakery ingredient provider.

As for water affecting the style of the completed crust, a couple of years in the past, whereas on the PMQ Pizza Cruise, we visited Pizza Amore ( on St. Thomas within the Caribbean, the place New York-style pizza was the order of the day. We got a tour of the again room, the place we watched dough and pizzas being made, after which went out entrance and loved some actually great-tasting pizza. The flavour was nice; all you needed to do was shut your eyes and you’ll assume you had been within the Large Apple. They did this through the use of native potable water straight from the faucet. Being a pretty small island, St. Thomas will get all of its water from rainwater assortment cisterns; all they do is deal with it to destroy microorganisms, then filter it, and it’s good to go. It is a far cry from the approach New York Metropolis will get its water, however the top consequence was the identical, and within the finish, that’s what counts.

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Briefly, you don’t want particular water to make your pizzas!

The late Tom “The Dough Physician” Lehmann was the director of bakery help for the American Institute of Baking (AIB) and a daily columnist for PMQ Pizza Journal. This text initially appeared within the April 2011 difficulty of PMQ.