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NY Pizza: it IS really all about the water

Ns1

Ns1

No Lifer
In case you haven't seen food detectives...



They compared 3 identical pizzas (same guy made all 3), with LA water, CHI water, and NY water.

In a blind taste test, they choose the one made with NY water as the best.


Probably because LA gets the water shipped in, CHI pumps it in from lake MI, and NY water gets filtered through rock and gets carried to NY by river.


 
So did they transport water from all three to the guy to make the pizza? Which pizza was eaten first? Oh, and water + pizza?
 
Originally posted by: MotF Bane
So did they transport water from all three to the guy to make the pizza? Which pizza was eaten first? Oh, and water + pizza?
Click to expand...

I think they did CHI then NY and then LA.

I can only assume they transported it, I missed the first few minutes.
 
If that's the case, then they need to head to the Northwest and see what kind of pizza they can come up with. All of those cities have terrible water compared to a lot of the systems in the western parts of Oregon and Washington.
 
the pizza I make is more delicious than anything I've ever bought from a vendor in any city. It's all in the sauce. Fresh tomatoes + garlic + olive oil + sugar. Keep it simple. Also, start the heat in the pan with just the oil, then add the garlic bits to let them fry for a bit, then put in the tomato chunks and wait for it to cook down. mmmmmm.

If you have extra sauce and leftover toppings just throw it together and freeze in a jar, it works as spaghetti sauce.
 
Originally posted by: loki8481
it can't all be water, because even north jersey pizza is better than anywhere west of the passaic river.
Click to expand...

Woah there slugger... try Mangiabella's in Branchburg (or is it Whitehouse? It's on 22) and Central Pizza in Somerville before you make such a bold and inaccurate claim. 😛

Eastern PA has good NY style pizza too. I wouldn't trust a blind taste test with only one trial, that's for sure. Do 100 trials and make the test double-blind and I might believe the water has something to do with it.

NY style is best because of the style. I haven't found many places west of PA that get the style right, regardless of the water they use.
 
Isn't NYC tap rated the highest in the world? I absolutely love the tap water in my apartment.

On another note, New Jersey water is horrible. It was a sweet rotten taste to it. I remember a few years back my neice started to cry because her mother was making her drink it...lol
 
It's not only pizza that tastes better but just about any dish that used NY reservoir water. Over here in central FL most of the food tastes like crap and I've come to realize it's the crappy water from the Aquifer that is the culprit. No wonder these southerners fry all their damn food.
 
Originally posted by: Ns1
In case you haven't seen food detectives...



They compared 3 identical pizzas (same guy made all 3), with LA water, CHI water, and NY water.

In a blind taste test, they choose the one made with NY water as the best.


Probably because LA gets the water shipped in, CHI pumps it in from lake MI, and NY water gets filtered through rock and gets carried to NY by river.
Click to expand...

The Hudson River is vile. NYC's water comes from upstate reservoirs via aqueduct.
 
Originally posted by: amdhunter
Isn't NYC tap rated the highest in the world? I absolutely love the tap water in my apartment.

On another note, New Jersey water is horrible. It was a sweet rotten taste to it. I remember a few years back my neice started to cry because her mother was making her drink it...lol
Click to expand...

I :heart: NYC tap water.
Rockland County water is horrible.
 
Originally posted by: coldmeat
LOL Another one of these "our city's water is better than anywhere else" threads.
Click to expand...

Fixed.
Good pizza isn't dependent on location anymore, really, but the specific restaurant. There are plenty of places across the U.S. that have really good pizza.

Except for Chicago, that evil wannabe NYC. 😛
 
Originally posted by: LordMorpheus
the pizza I make is more delicious than anything I've ever bought from a vendor in any city. It's all in the sauce. Fresh tomatoes + garlic + olive oil + sugar. Keep it simple. Also, start the heat in the pan with just the oil, then add the garlic bits to let them fry for a bit, then put in the tomato chunks and wait for it to cook down. mmmmmm.

If you have extra sauce and leftover toppings just throw it together and freeze in a jar, it works as spaghetti sauce.
Click to expand...

I know we've all discussed this before, and I'm a huge proponent of quality in the home kitchen; however, you're not duplicating the same effort at the better pizza houses no matter what you do unless you're sporting an oven that can reach the same temperatures.

Atlanta has a local guy that's a bit nutty about pizza, and he went as far as tweaking his home oven to reach the right temperatures. He used to give everyone tastes out of his house before launching the restaurant.

And, for a lot of people, myself included, fresh tomatoes doesn't necessarily cut it for a pizza sauce. What you're describing is basically the recipe for a simple marinara.
 
Originally posted by: lsd
It's not only pizza that tastes better but just about any dish that used NY reservoir water. Over here in central FL most of the food tastes like crap and I've come to realize it's the crappy water from the Aquifer that is the culprit. No wonder these southerners fry all their damn food.
Click to expand...

Sounds like a noob that's never actually been in the south.
 
Originally posted by: amdhunter
Isn't NYC tap rated the highest in the world? I absolutely love the tap water in my apartment.

On another note, New Jersey water is horrible. It was a sweet rotten taste to it. I remember a few years back my neice started to cry because her mother was making her drink it...lol
Click to expand...

You say "New Jersey water" as if all water from NJ would taste the same. Please tell me you don't think all water from NJ tastes the same.
 
Originally posted by: dbk
sound like bullshizzle to me.
Click to expand...

I wouldn't be so sure... I grew up in western NY on well water. Our well was about 185' deep, spring fed. Bedrock in that area is granite with a lot of limestone... iron and calcium galore. My father eventually put a filter on the tank, and we would change the filter probably every month or two because it would become so full of sediment (mostly rust) it would actually kill the water pressure. Yeah... it was some seriously hard water.

But... I can hardly drink water the same way anymore, particularly from public supplies. I've lived in various parts of NY, FL, and most recently in AL, and spent a good amount of time in MA too... and let me tell you, there is nothing like a glass of straight-from-the-tap ice cold well water.

Originally posted by: Descartes
Originally posted by: LordMorpheus
the pizza I make is more delicious than anything I've ever bought from a vendor in any city. It's all in the sauce. Fresh tomatoes + garlic + olive oil + sugar. Keep it simple. Also, start the heat in the pan with just the oil, then add the garlic bits to let them fry for a bit, then put in the tomato chunks and wait for it to cook down. mmmmmm.

If you have extra sauce and leftover toppings just throw it together and freeze in a jar, it works as spaghetti sauce.
Click to expand...

I know we've all discussed this before, and I'm a huge proponent of quality in the home kitchen; however, you're not duplicating the same effort at the better pizza houses no matter what you do unless you're sporting an oven that can reach the same temperatures.

Atlanta has a local guy that's a bit nutty about pizza, and he went as far as tweaking his home oven to reach the right temperatures. He used to give everyone tastes out of his house before launching the restaurant.

And, for a lot of people, myself included, fresh tomatoes doesn't necessarily cut it for a pizza sauce. What you're describing is basically the recipe for a simple marinara.
Click to expand...

Ich... his pizza's look disgusting.
 
Originally posted by: Ns1
In case you haven't seen food detectives...



They compared 3 identical pizzas (same guy made all 3), with LA water, CHI water, and NY water.

In a blind taste test, they choose the one made with NY water as the best.


Probably because LA gets the water shipped in, CHI pumps it in from lake MI, and NY water gets filtered through rock and gets carried to NY by river.
Click to expand...

That's not how NY gets its water at all.
 
Originally posted by: mugs
Originally posted by: amdhunter
Isn't NYC tap rated the highest in the world? I absolutely love the tap water in my apartment.

On another note, New Jersey water is horrible. It was a sweet rotten taste to it. I remember a few years back my neice started to cry because her mother was making her drink it...lol
Click to expand...

You say "New Jersey water" as if all water from NJ would taste the same. Please tell me you don't think all water from NJ tastes the same.
Click to expand...

Smell influences taste to a great degree, so...
 
Originally posted by: dbk
sound like bullshizzle to me.
Click to expand...
The part about the water or pizza? I don't know about the pizza, but the tap water in New York is seriously amazing. If I lived in New York, I would never drink bottled water.
 
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