The unique taste of NYC pizza’s crust is attributed to the city’s water.
People all across America would kill and die for this iconic city’s iconic pizza. New York works tirelessly, never sleeps, so that it can take its pizzas to a point beyond perfection. Rather than constantly updating their equipment, New York’s pizzas are so delicious because pizza makers keep using the SAME equipment.
Institutions like Arturo’s have been using the same equipment for decades. Their oven “captures the gestalt of beautifully cooked pizza. And it imparts that.” According to David Tisi, a food developer consultant, "As you cook, some ingredients vaporize, and these volatilized particles can attach themselves to the walls of the baking cavity. Over time, more particles join the mix and mingle with the savory soot from burned wood or coal — the only fuels worth using — to create a flavor that you can't grow in a garden: gestalt, if you will.”
As for the out-of-this world crust, we only have New York’s water to thank. Water binds the dough’s few ingredients. Nearly every chemical reaction that produces flavour occurs in water, so naturally the minerals and chemicals in water will affect the taste. New York’s water contains that best blend of minerals and chemicals for pizza making.
