Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I've heard the water argument from lots of different people. I don't know if I buy it or not. I've had consistently great pizza outside of NYC but limited to the northeast region.
On the other hand I've had horrible luck finding edible "NY" style pizza outside the northeast. This may have to do with the concentration of Italians in that region but who knows.
Location: Concrete jungle where dreams are made of.
8,900 posts, read 15,926,305 times
Reputation: 1819
Like I said....
1. Mozzarella- much more expensive out of NY. We can use tons of moz on our pizzas because it's cheap. I've had pizza in other places of the country that had barely any cheese on it for this reason.
2. Sauce- tons of italians here who make homemade sauce. Most areas of the country just use jar sauce on their pizzas.
3. Yes, the water does affect the pizza with the crust. Like i also said, my parents spoke to a couple people who run NY pizzerias in Florida and they said it's the water that makes it different, even though they're using the exact same recipe they used in their NY pizzeria.
Where do you come up with Mozzarella cheese being so much more expensive outside of NY?
This confuses me too.
Seems everywhere I go out to eat around here, there is mozzarella cheese on everything. Half the places seem to make thier own Buffalo mozzarella - they put it in salads, etc. Even our local Costco makes their own - and it is very good.
When people think of Chicago pizza they always think of deep dish but I don't know many Chicagoans who actually eat deep dish on a regular basis. We eat our thin crust (which is damn good!) more often than deep dish.
What do you mean? Different areas of the country get their water from a totally different location.
I meant it seems like too much of a coincidence that an area with a lot of Italians just happens to have the right type of water to make pizza. It's not like the Italians knew about New York's water when they moved there.
had anyone ever had Detroit style pizza...sounds interesting
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
