The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

I posted in the Pizza Therapy Pizza Blog a video discussing if water makes a diffrence in make pizza.

You can read the post and view the video at this link:

http://pizzatherapy.blogspot.com/2009/04/is-water-secret-ingredient-for-new-york.html


Rodolpho responds:
Dear Mr. Grande;

I just saw the video on your site about the difference water makes, I have been making pizzas for over forty years in italy as well as Canada and other european countries and I would have to agree that the water does make a big difference what they do not get to is the specifics of "why" does it make a difference and what is in the water that makes the difference and do they use a direct method or indirect method?


The biggest difference in the water that makes the difference in flavour and reaction to the flour is the PH level of the water

I am sure if you take the PH levels of the three different waters used in the video you will find a difference. I hope this helps some of your pizza afficionatos and by the way I did work at Da Micheles in Napoli many years ago and their pizza is made using an indirect method and in Napoli they call it "criscito".

Best Regards,

Rodolfo Santo (CEC)

My response:

thanks Rodolfo.

I appreciate your insights.

albert
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog

[Krobarr]

Yes the water obviously is a big part. One of my favorite pizzas in Chicago says it on their web page. Its all about the Lake Michigan water.

http://www.loumalnatis.com/About/about-pizza.aspx


Tony