09/06/2026
Every ingredient matters. Even the water.
Most people never think about the water in pizza dough.
We do.
At Lucky Dough Pizza, we choose Mountain Valley Spring Water instead of tap water because our naturally leavened culture is a living community of wild yeast and beneficial bacteria.
Water is more than hydration. Unlike municipal tap water, spring water contains naturally occurring minerals such as calcium, magnesium, and potassium and does not rely on chlorine or chloramine for disinfection. We believe using a consistent, naturally mineralized water supports the fermentation process and aligns with our commitment to traditional pizza making.
Is spring water the only way to make great pizza?
No.
But when every detail matters, we believe the water should receive the same attention as the flour, the fermentation, and the fire.
Just one more reason our dough is different.
