Vancouver water in pizza dough in Western Canada: Dining Posted November 27, 2006 Here's a good article discussing water hardness vis-a-vis dough: http://www.gftc.ca/articles/2001/baker08.cfm. Note that water that is too hard isn't ideal either, it tightens the dough too much.I agree the water quality is a key factor, but feel the need to note that there are other important steps in dough preparation. For instance, cooler, slower, multiple risings; wetter dough; starting the night before with a sponge/poolish; or autolysing the flour/water mixture for an hour or two---all of these will likely improve your dough more than changing the water you use.For instance, you might experiment with some easy modifications: try an autolyse, mixing the flour with about 90% of the water, letting it sit for 20 minutes, then adding the remaining water and other ingredients. Or, do essentially what you do now, but mix a wet poolish w/ a portion of the flour and about half of the yeast the day before, and add it to the bread machine w/ the rest when you start. Or do both. Follow with a slower rise in a cool rather than warm spot. Any of these techniques will greatly improve the end result.You might also be interested in considering certain dough improvers. Ascorbic acid can be useful in small amounts. Another good dough improver is fava bean flour. _The Village Baker_ by Joe Ortiz has a good discussion of the use of dough improvers in artisinal breads.