Get Real! wrote:Oceanside50 wrote:Another key ingredient is mineral rich water..one of the main reasons why pizza made in NewYork city is probably the best in the world.
Yeah, straight from the infamous NY sewerage!
I forgot to answer this post before, thanks Chica
New York City's water supply comes from the New York City Watershed in upstate New York, in the Catskill Mountains and Hudson River Valley regions. The New York City Watershed systems are owned by the Catskill Watershed Corporation.
The watershed has two separate systems: the Catskill/Delaware Watershed, which provides 90% of New York City's water, and the Croton Watershed, which provides the remaining 10%.
Since New York City is at sea level, and the Catskill Mountains are upstate, the city doesn't have to do very much to get the water here: it basically just flows downhill from upstate springs, straight to the city. This is why New York City tap water is among the best tap water of any city in the world.
In fact, New York City is one of only four major U.S. cities that has tap water so pure, it does not need to be purifed by a water treatment plant.
http://www.worstpizza.com/2008/10/is-it ... a-so-good/
"...No one knows exactly why the water works so well. It could be the chemical make up of the water that helps with the flour. Many people doubt that the water has anything to do with it. However if you were to ask any baker who no longer lives in New York City , if his pizzas come out the same as it did before, you will more then likely get a NO..."
