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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][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] I think this is a myth. Water is water.[/quote] No. Philly makes the best hoagies and sandwiches in the country, because of their rolls. It's in the water. NY best pizza, because of the water. Water is not just water. They have all sorts of different levels of mineral content that you can absolutely taste. Look how much Fiji waters cost. They mess around with the flavor of the water by altering mineral content. Yeast and microbes absolutely react to ion content in the environment, because ions modify all sorts of crazy physio chemical parameters wrt enzymes protein protein interactions etc. It's chemistry baby [/quote]
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