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Home Brew Forums > Home Brewing Beer > Brew Science > Brew water for...pizza?
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Old 11-02-2012, 11:58 PM   #1
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Default Brew water for...pizza?

That's right, has anyone manipulated their own water supply to mimic NY's water? I think that'd be interesting to do a side-by-side comparison with pizza made with your own water at home.


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Old 11-03-2012, 12:00 AM   #2
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Originally Posted by mtbfan101 View Post
That's right, has anyone manipulated their own water supply to mimic NY's water? I think that'd be interesting to do a side-by-side comparison with pizza made with your own water at home.
As far as I know their water is quite low in minerals, so RO would be a decent approximation.


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Old 11-03-2012, 12:07 AM   #3
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NYC water analysis 2011:

http://www.nyc.gov/html/dep/pdf/wsstate11.pdf

Too complicated for me.LOL

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Old 11-03-2012, 12:08 AM   #4
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I'll tell you what works better than tailoring your water for pizza dough. That is tailoring you water for good beer and then using the beer instead of water in the dough. This just makes really good pizza. Subtle malt sweetness comes through as does a bit of the hops. I really recommend this.
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Old 11-03-2012, 12:16 AM   #5
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I'll tell you what works better than tailoring your water for pizza dough. That is tailoring you water for good beer and then using the beer instead of water in the dough. This just makes really good pizza. Subtle malt sweetness comes through as does a bit of the hops. I really recommend this.
I wouldn't, however, recommend using part of the yeast cake for the dough. It's wicked bitter with all of the oils attached to the yeast.
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Old 11-03-2012, 03:26 AM   #6
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Quote:
Originally Posted by ajdelange View Post
I'll tell you what works better than tailoring your water for pizza dough. That is tailoring you water for good beer and then using the beer instead of water in the dough. This just makes really good pizza. Subtle malt sweetness comes through as does a bit of the hops. I really recommend this.
An ounce or two of maltodextrin in each pound of dough really adds to the texture. Same for homemade bagels.

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Old 11-03-2012, 03:28 AM   #7
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I wouldn't, however, recommend using part of the yeast cake for the dough. It's wicked bitter with all of the oils attached to the yeast.
No indeed. That you spread on toast (if you are an Ozzie or a Pommie).
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Old 11-03-2012, 03:35 AM   #8
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Vegemite? Love that stuff. Any idea what else is added to it? My yeast cake are tan, vegimite is very dark.
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Old 11-03-2012, 03:37 AM   #9
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There must be quite a lot of salt, afaict.
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Old 11-03-2012, 03:39 AM   #10
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Yes, after I posted that I thought Salt!


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