chrisgraff, hey any relation to Stefi Graff that you know of?
Thanks for posting the NY water link. I actually intend on making pizza with NY water, I just have to find some. I posted a link earlier to some NY bottled water but there was not a store locate link but the one you linked to does have a store locate link and supposedly 7-11 carries it. Hope I can find it at my local 7-11.
There is some controversy as you can see, whether or not water matters but I'm willing, just as Norma is and you are to experiment with that and use different waters. It's just plain fun to find out thru home experiments if there is a difference in taste with water.
You are right not to use bottled water with chlorine in it. I use water from the fridge water dispenser. It's filtered. I think it takes out the chlorine but not certain. I just think it does. It will not take out fluoride but if you want to take out the fluoried out of home water then you need a reverse osmosis system which I don't have. Fortunately even tho I live in the suburbs of LA, my local munincipality does not add fluoride to the water. I don't want fluoride or chlorine in my water or pizza.
Today I bought some Samoan bottled water. I was looking for NY water at this Japanese store that carries lots of diff bottled waters but no such luck. Saw some Hawaiian bottled water and was gonna go with that because the Hawaiian Islands hold a special place in my heart but with that said I saw the Samoan water and was intrigued by it and decided to try that out. I am busy now but eventually I'll make some pizza with that water and some with my local water that is filtered and compare.
Look, you all who say water is a myth are probably right but I wanna just experiment for fun. Norma did and her results were impressive. She stated that if cooking the crust alone you can taste the diff in the NY water dough but when the pizza is all dressed up and in real pizza form the difference could not be tasted. She did a great job of testing this myth. I wonder if I'll get the same results but I'm using Samoan vs Los Angeles water, not NY water unless I can find that bottled stuff chris linked to. I hope I can. I'm a so-called supertaster so it's possible I can taste the diff when others can not. Who knows, right?
Oh here are some specs they placed on the water -
Silica 46 mg/l
Calcium 17 mg/l
Magnesium 16 mg/l
Bicarbonates 150 mg/l
I think these are very diff from NY pizza but I'll try it anyway and see how I like it. I should go back to Johnnie's Pizza to try the pizza they make out of modified water that is similar to NY in mineral content.