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While flour is the most important ingredient when it comes to making pizza, what’s the runner-up? Water. It’s key, as it acts as the binding agent that holds it all together. 

The amount of water used is also important. Not enough and the dough will result in a dense, thick crust. But what about water quality?

Make ya believer

Turns out there are many who believe the minerals, pH balance, and acidity of where the water comes from, directly impact the flavor and texture of pizza dough. New Yorkers have long stood by this claim. Even the water in Italy- the birthplace of pizza, was very high in minerals. And here at Wiseguy Pizza Pie, we too feel our water from these here parts plays an important role in our fabulous one-of-a-kind pies. 

The Science


The hardness is measured by determining the mineral content in the water. The minerals contained in the water can have a direct effect on yeast fermentation and the texture of the dough. Hard water is rich in minerals, usually calcium and magnesium. For the yeast to live and grow, it needs these minerals, so in hard water, yeast can grow faster. 

Ultimately, the minerals dissolved in the water help the proteins in the flour to bond together more tightly, forming a stronger gluten structure and giving dough its strength and elasticity. 

Acidity and PH Scale

Most tap water ranges from 6.5 to 8 on the pH scale (indicating acidity or basicity) and works fine for pizza dough. Water with a pH of 7.0 is neutral; water with a pH value less than 7.0 is acid, and water with a pH value greater than 7.0 is basic or alkaline. Local regulations keep tap water at neutral levels.

We’re rockin’ it!

So where does Wiseguy Pizza Pie rate? Perfect actually. The hardness of the water in Ketchum, Hailey, and Boise has some of the best hard water minerals for making our Best in The Valley pizzas! 

Taste for yourself how the combination of our Pendleton Power Flour and some pretty amazing water just might be one of the best secret ingredients to our wonderful pizzas! 

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