The water debate in pizza circles has been going on for decades. Let us separate fact from fiction.
Water Is a Major Ingredient
In pizza dough, water typically makes up 55 to 65 percent of the total weight relative to flour. That makes it the second-largest ingredient by volume. So it makes sense that water quality could influence the result.
Mineral Content
Water contains dissolved minerals, primarily calcium and magnesium. These minerals affect gluten development. Moderate mineral content strengthens the gluten network, producing a dough with better structure. Very soft water with few minerals can produce a slack, sticky dough, while very hard water can make dough tough and stiff.
PH Levels
The pH of water affects yeast activity. Slightly acidic to neutral water is ideal for pizza dough. Highly alkaline water can slow fermentation and affect the final flavor. Most municipal water supplies fall within an acceptable range for dough making.
Chlorine
Chlorine in tap water can inhibit yeast activity. Even small amounts can slow fermentation. Filtering water to remove chlorine or letting it sit uncovered to off-gas is a simple solution that many professional pizza makers employ.
The New York Water Myth
The claim that New York water is uniquely perfect for pizza dough has been studied and largely debunked. While New York's water is relatively soft and clean, the far more important factors are flour selection, fermentation time, dough handling, and oven quality. Talented pizza makers produce excellent pizza in every city.
Our Approach
At Mad Pizza, we use filtered water in our dough production to ensure consistency. Removing chlorine and controlling the water quality gives our dough a clean, predictable base that lets the flour and fermentation do their work. Combined with our high-protein flour, controlled fermentation, hand-shredded mozzarella, and 4-generation sauce, every variable is managed.
Taste our dough at 211 N 21st Ave in Hollywood, FL. Call (754) 275-8466.
Frequently Asked Questions
Does water quality really affect pizza dough?
Yes, water mineral content, pH, and chlorine levels can affect gluten development, yeast activity, and dough texture. However, flour selection, fermentation, and technique are more important factors overall.
Is New York water the reason their pizza is good?
This is mostly a myth. While New York has clean, relatively soft water, research shows that flour, fermentation, technique, and ovens matter far more than water source. Great pizza is made in cities with very different water.
Should you use filtered water for pizza dough?
Using filtered water is a good practice because it removes chlorine, which can inhibit yeast activity. At Mad Pizza, we use filtered water to ensure consistent dough quality.
Ready to Taste the Difference?
Order authentic Chicago thin-crust pizza from Mad Pizza. Every slice supports veterans through our LEGION partnership.