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 Pizza type by region?

Change Page: < 12 | Showing page 2 of 2, messages 31 to 35 of 35
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leethebard

  • Total Posts: 6080
  • Joined: 8/16/2007
  • Location: brick, NJ
RE: Pizza type by region? Thu, 02/7/08 5:07 AM (permalink)
Remember,the pizza people in Mystic Pizza, in Mystic connecticut, were Greek!
 
#31
    njkim

    • Total Posts: 142
    • Joined: 8/25/2005
    • Location: Marlton, NJ
    RE: Pizza type by region? Sun, 02/10/08 1:30 PM (permalink)
    but you can't pipe in the NYC water, which is key in the taste of the dough.


    There is a pizza place near the Santa Monica/LA area that broke down what was in the water in NY and remade it in CA. It was surprisingly good. I think it was called Johnny's
     
    #32
      porkbeaks

      • Total Posts: 2201
      • Joined: 5/6/2005
      • Location: Hoschton/Braselton, GA
      RE: Pizza type by region? Sun, 02/10/08 1:48 PM (permalink)
      quote:
      Originally posted by njkim

      but you can't pipe in the NYC water, which is key in the taste of the dough.


      There is a pizza place near the Santa Monica/LA area that broke down what was in the water in NY and remade it in CA. It was surprisingly good. I think it was called Johnny's


      As I've said many times before, everyone is entitled to their own opinion but, as far as this NYC water/pizza dough thing, my opinion is that it's just another urban legend, and is (in reality) just so much bs. pb
       
      #33
        Davydd

        • Total Posts: 6222
        • Joined: 4/24/2005
        • Location: Tonka Bay, MN
        RE: Pizza type by region? Sun, 02/10/08 4:25 PM (permalink)
        That's the second time the NYC water thing came up in this thread alone. As I said before, now that ingredients are available everywhere, techniques are well known and woodfired ovens are getting to be pretty much the norm everywhere, New York exclusivity is threatened. So they fall back on a ridiculous assumption about the water. I wouldn't be surprised if they have to filter their water anyway as it is a quite common need to preserve kitchen equipment in restaurants. It is more the norm than not. Criminy I could say Minnesota pizza is better because of the sky blue waters and better wood for the oven.

        Maybe there are regional NYC variations that no one bothers to adopt elsewhere. I have yet to have found or heard about a woodfired pizza joint that will burn crust like Frank Pepe's in New Haven, CT for instance. Of course a lot of the taste exists in the mind as well.
         
        #34
          leethebard

          • Total Posts: 6080
          • Joined: 8/16/2007
          • Location: brick, NJ
          RE: Pizza type by region? Sun, 02/10/08 5:37 PM (permalink)
          Wow...my mind must have some taste buds...when it comes to pizza, I can tell a quality pie from a poor one...even from real Italiam places.My mind would go crazy(worse than normal) if I gave it fast food pizza!!!
           
          #35
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