To quaff or bake? Pizza with Pellegrino?

[nbickett]

This seems a bit silly, but has anyone ever made their dough with San Pellegrino or other carbonated mineral waters? I remember, when I first started my pizza making investigation, coming across an article that stated definitively: "Neapolitan pizza is made strictly with San Pellegrino and sicilian sea-salt", or something in that vain. I always thought it was funny.

[TXCraig1]

That strikes me a strange. Are you sure it wasn't Acqua Panna?

[nbickett]

I don't think the source was legitimate. it was more or less a scant 'article' on the subject, but I remember thinking the voice of the article was foolhardy.

I would guess the differences would be minimal? As many people have come to find, it would seem the water has little to do with the end-result compared to method and handling (aside from temperature I guess).