Water is a crucial ingredient in making pizza dough, playing a fundamental role in hydrating the flour and activating gluten proteins. The amount of water used in pizza dough recipes can vary depending on factors such as the type of flour, desired dough texture, and the baking method.
Generally, a typical pizza dough recipe might include water, flour, yeast, salt, and sometimes a bit of olive oil or sugar. The water hydrates the flour, allowing the gluten proteins to form networks, which give the dough its elasticity and structure. The networks in dough structure are primarily composed of gluten proteins. Gluten forms when two proteins found in wheat flour—glutenin and gliadin—combine with water and are subsequently worked through kneading or mixing. This process creates a network of interconnected strands that give dough its elasticity and strength. This gluten network is responsible for trapping carbon dioxide produced by yeast during fermentation, causing the dough to rise and develop a light, airy texture when baked. The texture of the dough can be adjusted by varying the hydration level—higher hydration leads to a softer, chewier crust, while lower hydration results in a crisper crust.
Soft water is often considered best for pizza making for several reasons:
Consistent Texture – Soft water typically contains fewer minerals, such as calcium and magnesium, compared to hard water. These minerals can interfere with gluten formation in the dough, potentially leading to a tougher or denser texture. Soft water, with its lower mineral content, allows for more consistent gluten development, resulting in a softer and more elastic dough.
Improved Yeast Activity – Yeast requires certain conditions to ferment the dough effectively. Excessive minerals in hard water can inhibit yeast activity, leading to slower fermentation or inconsistent rising of the dough. Soft water, with its cleaner composition, provides an optimal environment for yeast to thrive, resulting in a better dough rise with a lighter texture.
Enhanced Flavour – Soft water tends to have a cleaner taste compared to hard water, which may contain minerals that can impart off-flavours to the dough. Using soft water allows the natural flavours of the other ingredients, such as flour and yeast, to shine through without any interference from unwanted tastes.
Easier Dough Handling – Soft water can make the dough easier to work with during the kneading and shaping process. Dough made with soft water is often more pliable and easier to stretch without tearing, which is especially important in pizza making to achieve the desired thin crust.
While filtered water is often recommended, it’s worth noting that using tap water is perfectly acceptable in many cases, especially if your tap water is of good quality and tastes clean. However, if you’re aiming for the highest quality pizza dough or working in a professional setting where consistency is crucial, investing in a good filtration system or using bottled water can be beneficial. Ultimately, the choice of water depends on your preferences, the quality of your tap water, and the level of quality you’re aiming to achieve in your pizza dough.
While hard water can still be used to make pizza dough, you may need to adjust your recipe slightly to compensate for its effects. For example, you might need to use a bit more yeast or knead the dough longer to achieve the desired texture. However, if you have access to soft water, it’s generally the preferred choice for making pizza dough, as it tends to produce more consistent dough and better-quality results in general.
The most important factors in making good pizza dough are the quality of the ingredients, proper mixing and kneading techniques, and the right balance of hydration and fermentation.
It’s important to use water at the right temperature when making pizza dough. Warm water (between 105°F to 115°F or 40°C to 46°C) is often used to activate the yeast and help it ferment the dough. The exact temperature can vary depending on the type of yeast being used.
Overall, water quality is a crucial component in pizza dough, contributing to its texture, structure, and overall quality of the finished product and should always be considered with care when making pizza dough. ADB
“Water is life’s matter and matrix, mother, and medium. There is no life without water.”– Albert Szent Gyorgi (Nobel prize winner 1927 and discoverer of Vitamin C)