Okay, here's a weird one. On Friday I made pizzas. I do this every Friday, using a bread machine to make the dough then proofing it in a warm oven. The dough recipe I use is very simple: 1 1/2 cups of water; 3 1/2 cups of bread flour; 1 1/2 tsp yeast; 1 tsp salt; a splash of oil. I cook the pizzas on stones in a convection oven. Now, here's the Vancouver question: because the tap water was not usable on Friday, I used bottled water. The pizza crusts were much crisper -- better! -- than nor