Reply to Why is so hard to find a great NY-style pizza outside of New York ?

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[quote=Anonymous][quote=Anonymous]There's something about the NY water that makes pizza dough and bagels better. Unless you're importing the water, it's just not the same![/quote]

Yup.  Years ago, I once had a blind Coke taste testing with a fellow New Yorker.  We had sodas from bottling plants in DC, NYC, and one other place, in cups that were labeled on the bottom.  Both of us correctly identified the NYC sodas.  The difference is also stark with pizza and bagels, although I’m not sure if that’s still the case, and there might be other differences, in addition to the water.  NYC tap water is also my favorite water to drink. I wish I could get bottles of it here in DC.

When the Friendship Heights Whole Foods first opened, I really loved their pizza — until I didn’t.  One of the pizza chefs told me that they had switched from using imported flour from Italy, to using a different type of flour. Similarly, I always thought that I hated tomatoes and tomato sauce — until I tasted Rao’s.  The ingredients in a plain cheese slice are so simple, that even someone like me can taste differences in quality, even if we don’t know what variables have changed.

New Haven has awesome pizza. I wonder if the water source is also a factor?  I’ve also had awesome pizza in Baltimore, but it was very different from the high quality dollar slices that I got used to when I lived in NYC.

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