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Old 02-19-2008, 08:13 AM
 
Location: Vermont
5,439 posts, read 14,364,153 times
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Maybe they don't know how to make good pizza to begin with.

It's funny you are the second person just within this thread who has said how awful NC pizza is. I believe I can make decent pizza regardless of location give a proper oven and ingredients. I might filter or do reverse osmosis on the water though.

Maybe my wife and I should consider moving to NC and opening a pizzeria
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Old 02-19-2008, 08:17 AM
 
769 posts, read 2,403,166 times
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Quote:
Originally Posted by DITC View Post
...but they dont have the NY water in Vineland

Brooklyn all day!

I spent 17 years between Bensonhurst and Bayridge and the one thing I do not miss is the water. It comes out of the faucet all cloudy and you have to wait for a minute for it to clear up. I spent a lot money on bottled water over there.

I'm not really a big pizza person but I would say my favorite pizza is from Vincents in Cliffside Park.
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Old 02-19-2008, 07:20 PM
 
Location: Jersey Shore
828 posts, read 2,849,852 times
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Quote:
Originally Posted by joe moving View Post
Maybe they don't know how to make good pizza to begin with.

It's funny you are the second person just within this thread who has said how awful NC pizza is. I believe I can make decent pizza regardless of location give a proper oven and ingredients. I might filter or do reverse osmosis on the water though.

Maybe my wife and I should consider moving to NC and opening a pizzeria
Trust me, all of the R/O in the world will not replicate NYC pizza.
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Old 02-19-2008, 07:58 PM
 
1,800 posts, read 5,091,425 times
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Quote:
Originally Posted by joe moving View Post
Maybe they don't know how to make good pizza to begin with.

Maybe my wife and I should consider moving to NC and opening a pizzeria
You're not the only one with that brilliant idea. But hey, give it a whirl. You never know.
There are many pizzerias in NC with genuine New Yorkers running the places, but the pizza is just not the same. BTW, same goes for bagels, so it must be a water issue.
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Old 02-19-2008, 09:14 PM
 
Location: Vermont
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Good pizza does not require New York water. There is great pizza in Phoenix Arizona with awful water. I once by accident made pizza from a gallon of Florida water I brought home with me on a road trip. I thought it was some PA spring water. I could not taste any difference. There is great pizza in New Jersey too and we don't have NYC water.
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Old 02-19-2008, 09:45 PM
 
Location: Jersey Shore
828 posts, read 2,849,852 times
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Quote:
Originally Posted by joe moving View Post
Good pizza does not require New York water. There is great pizza in Phoenix Arizona with awful water. I once by accident made pizza from a gallon of Florida water I brought home with me on a road trip. I thought it was some PA spring water. I could not taste any difference. There is great pizza in New Jersey too and we don't have NYC water.
The water is not determining the taste, as much as it is determining the texture of the crust and all of the dough.
As for "great" pizza in NJ...
There is good pizza in Jersey, not great as there is in NYC.
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Old 02-20-2008, 02:04 AM
 
Location: Too far from the beach, NJ
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The BEST pizza I have had is in Cape May County, oh **** it's the best!! Called Soprano's, please don't come down and eat it all!
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Old 02-20-2008, 06:34 AM
 
9,124 posts, read 32,155,216 times
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The issue with pizza in places like NC, GA, etc., is partially the water (which can be overcome with proper filtration/treatment), but it's mostly the cheese and sauce suppliers. I'd say that 90% of the pizzerias in NJ use two suppliers for their cheese and sauce- Roma and Ferrarra, and you can almost tell which uses which by the taste. The pizzerias down here don't have access to those ingredients- in fact I've actually seen several down here that use the same crappy Sargento cheese that you can buy in bags at the supermarket- so the finished product doesn't taste the same.

You'll also find that many of the places down here don't even use conventional pizza ovens- they try to use the conveyor style ovens and premade crusts that Dominos and the like use, and it's evident. If you walk into a pizzeria and don't see a big ole' oven behind the counter, walk out fast- while your chances of getting good pizza with a real oven down here are 50/50 at best, without the oven you're wasting your time.
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Old 02-20-2008, 07:07 AM
 
4,899 posts, read 16,279,263 times
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i dont think it's only the water. some people think they know how to make pizza--and they just dont. my uncle is a pizzaiolo. he used to have a pizzaria in NJ, then moved to central PA. the pizza is excellent whereever HE makes it because he has the secret. the way to prepare the crust, the way to prepare the sauce, the ingrediants, etc. and trust me, he isnt giving that secret to any one. none of us--not even his own sisters know it.
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Old 02-20-2008, 07:57 AM
 
Location: Vermont
5,439 posts, read 14,364,153 times
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thanks findinghope. Like I said, it is not just the water. Like I said maybe they don't know how to make pizza I don't know that there is "a" single secret, but there is a lot of technique, ingredients, oven, art and science all come together. If anyone is interested come check out PizzaMaking.com - Pizza Making, Pizza Recipes, and More!. I started going there a few years ago and I am to the point where I prefer my own to most places and I think mine is "OK" nothing more. I do not every make the same "recipe" twice because I'm still looking for improvements. Sometimes it's worse sometimes better. Or try googling "Best Pizza Recipe".
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