My usual drinking water is whatever spring water is sold at my local supermarkets. The last jugs I purchased were from Wal-Mart, where the label says that the water came from Samantha Springs in Keller, TX, and was treated by ozonation. I think tap water should work although I don't use it because I don't like the taste.
In MM's case, they started way back with Georgia spring water. But when they expanded across the country, where it was likely at some point that they would have to use something other than Georgia spring water, or maybe they couldn't get enough Georgia spring water to meet their growing needs as they expanded, they simply stated spring water. I personally think that the use of spring water was mostly a marketing measure that MM decided to stick with. It is like the famous pizzerias and chains that like to talk about the secret family dough and sauce recipes that were handed down through multiple generations of family members who lived in Italy. Everything has changed but the stories live on in perpetuity.
With respect to the Papa John's dough recipe you mentioned, I came to see that it was hard for members to try to replicate a dough that has spent from five to eight days in the refrigerator. So, I created several other versions that needed far less time in the refrigerator. But, before posting those other versions, I had to satisfy myself that the results were credible clones of the Papa John's pizzas. One example you might look at is the version at Reply 20 at http://www.pizzamaking.com/forum/index.php?topic=6758.msg59217#msg59217
. That is a two-day version. If you are more interested in a one-day version, see Reply 31 at http://www.pizzamaking.com/forum/index.php?topic=6758.msg60076#msg60076
. Noting your introductory post, and true to form, my write-ups are, indeed, like white papers. However, that hasn't seemed to scare people off
. In fact, I think that most people, and certainly beginners, prefer as much detail as you can give them.