The Perfect Pizza Discovery!

Does Water Really Make a Better Pizza? A Delicious Mystery.

I was reading an article on how to cook the perfect pizza, and it immediately reminded me of a pizza place I used to frequent in Los Angeles, CA—Di Amore’s. I was always a fan of their crust, so one day I asked the cook what their secret was. While cooking with a mobile brick oven has a lot to do with it, he claimed they shipped in their water all the way from Chicago to make their crust. Now, whether he was pulling my leg or not, I’m no pizza expert, so it got me thinking… could the type of water really make that much of a difference? 

A Delicious Mystery

I know from baking in general that ingredients matter. For example, I always prefer vanilla from Mexico—it just seems richer and more flavorful. So when I go to Mexico, I always make sure to pick some up to bring back home. So maybe water plays a similar role in pizza dough. But I needed more than just a hunch.

Curious to get to the bottom of it, I turned to AI—because, let’s be honest, who doesn’t these days? And here’s what I learned: AI confirmed that water does impact pizza dough! The mineral content in water affects the texture and consistency of the dough. Hard water (water with a high mineral content) leads to a stronger, chewier dough, while soft water makes for a looser, more extensible dough.

I took it a step further and asked AI about Chicago water specifically. It turns out that Chicago’s water is often regarded as ideal for pizza dough, thanks to its mineral content and balanced pH levels, which support optimal yeast fermentation. This, in turn, contributes to the distinct flavor of Chicago-style pizza crust.

Mind blown. Next time you make pizza, you might want to think twice about the water you use. It just might be the secret ingredient to the perfect crust.

Happy pizza-making! 🍕

If ever in Los Angeles, CA go to: https://www.damoresfamouspizza.com