While I can't pinpoint the source of the legend, many people believe that New York City's delicious tap water is the secret behind the perfection of New York pizza dough (especially that Yonkers water). In fact, pizza makers around the country have variously tried to recreate its chemical makeup and - no, really - have the water shipped to them from across the country. It seems as if everyone says that the water's the difference, but no one really believes it. Here in Portland, where the mineral content of our water is very similar to that of New York, there are only two pizza joints (according to friends who grew up eating New York pizza) that make the dough "right." Is it something in the water - or is it just the super-skilled dough tossers? What's the REAL secret?
New York Pizza: is the water the secret?
Reader Comments (Page 1 of 1)
39-26-2005 @ 7:45PM
Finished.Law.School said...
When I was in high school in Miami, FL there was a NY style pizza place that I would go to for lunch and they were able to get the crust PERFECT.
4No, its not that easy. The recipie for the dough must be "customized" for the water. Any decent tap water can be used. Its the recipie which must be adjusted. Trust me, I know a pizza guy who told me this. He makes the most awesome pizza dough from Philadelphia tap water.
59-26-2005 @ 9:33PM
Zillionaire said...
Escape from New York pizza in (Hawthorne? I think?) in P-town has the best slice of NY style pie i've ever had on the left coast.
And no, NY pizza is not overrated. I love me some pizza, and the week I spent in NYC was the most pizzalicious week of my life.
810-01-2005 @ 1:02PM
sarah gilbert said...
I've heard that it's Apizza Scholls - and that it's NOT Escape from New York (although that one is good...just not perfect). but I haven't had the chance to try Apizza Scholls yet. I'm planning to do so, soon, though! I'll report back :)
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