Can the water be tap water? Or it has to be treated?

The most important is that the water is drinkable. The ideal PH is between 5.8 and 6.2 and it hardness between 20 and 25 degrees on the French scale. This is one of the most important elements in order to get good pizza dough. In addition Chlorine is not advisable because it breaks the flour proteins.

Optipizza
SDS

No.	Questions Optipizza
1	What is Optipizza?
2	What type of dough could I elaborate with Optipizza?
3	What type of flour should I use to spread the pizza, Optipizza or regular flour?
6	How many dough balls can I obtain from an Optipizza sack (22 pounds)?
7	How much water do I have to add to a sack (22 pounds) of Optipizza?
8	What's the best way to ferment dough?
9	How to use Optipizza?
10	Is it possible to knead the dough by hand?

No.	Questions Smart Dough Sistem
1	What it is Smart Dough System?
2	How does it work?
3	What models are available for the US?
4	What is the ideal final temperature of the dough after the missing process?
5	Can I use my SDS as a conventional mixer?
6	Is it possible to freeze the dough balls? What's their shelf life?
7	Can I use the different parts of the system separately?
8	Can I use tab water?
9	Can I control the temperature of the water intake?

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