Author Topic: To quaff or bake? Pizza with Pellegrino?  (Read 604 times)

0 Members and 1 Guest are viewing this topic.

Offline nbickett

  • Registered User
  • Posts: 38
To quaff or bake? Pizza with Pellegrino?
« on: March 07, 2011, 07:01:45 PM »
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.


Offline TXCraig1

  • Registered User
  • Posts: 10606
  • Location: Houston, TX
Re: To quaff or bake? Pizza with Pellegrino?
« Reply #1 on: March 07, 2011, 07:47:50 PM »
That strikes me a strange. Are you sure it wasn't Acqua Panna?
I love pigs. They convert vegetables into bacon.

Offline nbickett

  • Registered User
  • Posts: 38
Re: To quaff or bake? Pizza with Pellegrino?
« Reply #2 on: March 07, 2011, 08:08:35 PM »
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).