Type of Water


I live in Houston and the tap water here is hard. Would something like distilled water be better choice to use in my dough. Just trying to eliminate as different variables as possible. Thanks, Dave

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David D.
posted over 3 years ago

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I just did a quick search on this site for “water”. Tony talks about liking moderately hard water. I think he might also discuss this in the pizza bible. I have it in my head that he might use less salt in the dough when working with overly hard water, but I might be wrong.

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Paul S.
posted over 3 years ago


Thanks Paul, I'll recheck the book again, but I think I'm going to give the distilled water a try. Just trying to be consistent. I'm waiting on some power flour to give a try.

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David D.
posted over 3 years ago


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