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.
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'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.
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.
Well everyone knows that NY has the best pizza in the world. Everyone from NY that is. And the explanation that is often given is that it is the water. But the only way you could convince me of that would be a double blind triangle test involving NY water, which is (or was) very good and some other water.
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