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The Water

To make a delicious pizza, light, crunchy and above all digestible, you must have available good quality ingredients to prepare your dough. There are diverse funtions of the water in the dough, the most important of these is the hydration of the grains of starch giving the dough the consistency of a unique and workable mass; another function of the water is that of mixing the insoluable proteins 'gliadina' and 'gluteina' that give body to the glutine, the sticky substance that determines the plasticity and elasticity of the dough.
The hydration of the grains of starch, permit the enzymes to transform the simple sugars and render them available to the yeast. A fundamental requirement for the water is that it must be drinkable!