It is something in the water, for real though. NY has high quality H20. That’s why it’s hard to replicate the authenticity when it comes to certain foods - especially foods having dough (bagels, bread, pizza) . The city’s water gives unique flavors and textures. This is common knowledgeAt least nobody in here claiming the water in NY is what makes their pizza better
Hear cacs from there who live here say that shyt at work all the time.
“New York City's tap water has long been considered some of the best in the world, and the State Department of Environmental Conservation even brags that the watershed produces "the Champagne of drinking water." With that title under its belt, it's no wonder that many point to the tap water as the key ingredient to New York City pizza's tasty crusts.
"Water is the one main ingredient that has a huge effect on the taste of the crust," said Paul Errigo, an entrepreneur from New Jersey.
Is the Water Really the Key to New York City's Pizza Supremacy? | WNYC | New York Public Radio, Podcasts, Live Streaming Radio, News