Is New York pizza really good because of the water?

At some point we've all heard the claim that New York pizza is better than everywhere else because of the water. I've never heard the definitive answer. Is this myth or fact?

Dan Lee
posted about 5 years ago

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I've never heard that! Sounds like one of those "East Coast is better than the West Coast" deals. Probably the reason Tupac got shot too. ;)

Jason Shugars
posted about 5 years ago

This is more myth than fact Dan. I've tried all of the different styles of New York pizza at well-known places in New York and at places far from New York, and have found there are many pizzerias all over the place that are as good as, if not better than the pizzerias in New York.

Joe's on Bleecker St. in Manhattan has what many people consider to be the quintessential New York style slice. They also have a location in Santa Monica, CA. The quality is the same at both locations.

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Raj Irukulla admin
posted about 5 years ago

Water is very important. Several areas like NY, Chicago, & San Francisco have great dough and in most cases it's because of the water. Moderately hard water is great if you have it. I am not a fan of water that is really hard or chlorinated. The Ph is important as well. In areas like Las Vegas or areas where the water is inconsistent like Sacramento CA I have a reverse osmosis near all my mixers for my dough and when I make my pasta. Water is more for texture, stretch, rise, and conditioning of your dough. Flavor comes from your leavening agent. I have worked in areas and eaten several pizzas from Florida and San Diego that have terrible dough and the main reason was because of the water.

Tony Gemignani admin
posted about 5 years ago

Its a myth.. Water can be manipulated to whatever you would like it to be. If you look at breweries all over the country they are manipulating the water to make certain beers better or hit the style they are making. The same can be done with your water for dough.

Tim G.
posted about 5 years ago

In my opinion it's a myth. I have brought tap water back from NY and my dough. Guess what? It was exactly the same.

RC Gallegos
posted almost 5 years ago

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