The Science Behind it
Minerals dissolved in water (mostly magnesium and calcium) can help proteins in the flour bond together more tightly, forming a stronger gluten structure, the network of interconnected proteins that give dough its strength and elasticity.
So the higher the mineral content of water (measured in parts per million or ppm), the stronger and chewier the dough. In theory, it makes sense, and is easily provable in a laboratory, but let’s listen to what chef’s and restaurant owners are saying…
Experts are Saying…..
Chef Mario Batali says. “Water is huge. It’s probably one of California’s biggest problems with pizza.”
“Water binds the dough’s few ingredients. Nearly every chemical reaction that produces flavor occurs in water”, says Chris Loss, a food scientist with the Culinary Institute of America. “So, naturally, the minerals and chemicals in it will affect every aspect of the way something tastes.”
As Smithsonian Magazine puts it, New York City tap water is the “Goldilocks” of water when it comes to dough-making.
The state of New York calls the water from the NYC watershed the “Champagne” of drinking water.
“We did a blind taste test and 9 out of 10 people picked the pizza made with New York water,” Spatafore says. “I don’t know how to explain the difference. Maybe it had an earthier crust, with more crunch.” Pizzeria Owner Coronado, CA
Whoever said that New York Water makes a difference in baked goods is absolutely correct. Numerous tests have proven that New York water gives baked goods a better texture and flavor when compared to other water from places such as Chicago and California.
“New York WaterMaker is finally letting us make AUTHENTIC NY pizza all over the world.” Mike Burke, Owner at Denino’s Tavern