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11 answers

I'm not sure where I'm going with this, but think of this example :
You can only get San Francisco sourdough bread IN SF because everywhere has their own unique yeast in the air. You can never duplicate SF sourdough due to that reason. I would say if pizza tastes different in NY then it is mor likely due to the naturally occuring yeast in the air, than the water.

Although, I just think it's ingredients and process.

2007-06-13 07:07:37 · answer #1 · answered by Anonymous · 1 0

Well if you are comparing New York pizza made from fresh ingredients to a fast food chain like Papa Johns that uses a lot of chemicals and preservatives, then I would say the water is a neglible factor.

Local, fresh (read RAW) ingredients are the biggest factor. The type of oven and whether you hand toss the dough is the second biggest factor.

2007-06-13 09:56:27 · answer #2 · answered by Atlanta, GA 3 · 0 0

I think it's largely a myth. Water is only one small factor in the dough, and I've read articles where people imported other types of water into NYC pizzerias to make pies and people couldn't tell the difference.

There is a difference in the quality of water you use to make pizza dough, but there's nothing magical about NYC water. I think more than anything it's a rich history of Italian immigration coupled with a sort of universal pride in the quality of pizzas that come out of NYC.

2007-06-13 05:09:50 · answer #3 · answered by Justin B 4 · 0 0

do not difficulty, you aren't from now on extraordinary. each and every kind tastes different. i got here upon out, that Arrowhead or the Kirkland kind are a lot worse than tap water. It relies upon if that's a spring water or basically distilled water and what form of procedure they use to "clean" the water. extremely some the bottled water is enriched with minerals, and it again, tastes thoroughly different. I easily have a million twelve months previous so I do purchase both Alhambra enriched with fluoride or the "nursery" water. They both flavor little sweet, probably because of the mineral content textile. on the pass i like Crystal Geyser or the dealer Joe's kind.

2016-11-23 17:27:40 · answer #4 · answered by ? 4 · 0 0

Well, first u need to know if the dough was really made with NY water. I can imagine too , that the taste could be different. Water is not like water, depends where it comes from, thats the minerals and the "hardness", how its been treated in the waterworks, maybe too much chlorine and so on. Like with tea or coffee made with water coming from a fresh spring in the mountains or from the tap in NY.

2007-06-13 05:02:01 · answer #5 · answered by Klaus D 2 · 0 0

I heard that is true, because my friend told me there is a place here in Atlanta, the guy is from NY and he imports the water to make authentic tasting pizza.

2007-06-13 05:04:58 · answer #6 · answered by Cubs39 4 · 0 0

Possibly, though I chalk it up to ingredients, and cooking method: Pizza from a coal fired oven has a very unique taste, and is my favorite. Second best is a BBQ restaurant in Northern NJ, close to my home, that does theirs in a wood burning oven.... gets a nice smoky flavor in the crust.

NY has the BEST pizza.

2007-06-13 04:56:30 · answer #7 · answered by tiny Valkyrie 7 · 0 0

The only water for the dough is mixed with Yeast that alone is overpowering any taste in the water???
Any water in the sauce is overpowered by the herbs and spice.
Sounds like a fairytail like rose oil in coca cola.

2007-06-13 07:04:05 · answer #8 · answered by Anonymous · 0 0

ya cuz pizza in Wisconsin and in Colorado taste way different than new york

2007-06-13 04:57:30 · answer #9 · answered by lilchacha712 2 · 0 0

No that's silly because a) there isn't that much water in a pizza and b) it would steam out anyway.

2007-06-13 05:19:31 · answer #10 · answered by marie 7 · 0 0

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