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]

Seems like it certainly is one factor...

https://www.foodandwine.com/news/new-york-water-bagels-pizza
[i]"Every city's water differs slightly, depending on where the water comes from. New York water is considered to be "soft," meaning it has low concentrations of calcium and magnesium due to the makeup of the water that flows into the Catskills and Delaware Watershed.

Soft water tastes slightly different than hard water, perhaps even saltier due to the increase in sodium ions. Beyond the taste though (and most important for our pizza and bagels) the difference in water also has an effect on the gluten in dough. The presence of calcium and magnesium in hard water strengthens the gluten in the dough, making the finished product tougher and stronger. With very soft water, the dough tends to get soft and sticky. As Smithsonian Magazine puts it, New York City tap water is sort of the "Goldilocks" of water when it comes to dough-making."[/i]

https://narratively.com/is-it-something-in-the-water/
[i]"What we do know is that New York City’s water is top notch. The largest unfiltered drinking water supply in the world, New York’s system is one of only five nationwide that sends water directly from the source to users’ taps without requiring it to first be run through physical barriers to remove impurities."
[/i]
But... 
[i]"Instead, he argues that it is the art of dough and breadmaking — using techniques that have been honed throughout the city over centuries — that may distinguish certain products from other versions elsewhere in the world. Good ingredients are important, but proper fermentation — the chemical leavening process in which the yeast forces a slab of dough to rise by absorbing sugars and converting them into carbon dioxide — is the key."[/i][/quote]

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