Does water make a difference when you make pizza?
Some say absolutely. Others insist that water does not make any difference at all.. Some contend that they need to import their water from New York in order to make great pizza. Water is to some, the secret ingredient.
I have recieved numerous emails about this topic. Some are very fanatic about New Haven water. One friend, who left Connecticut and moved to North Carolina. insists that New Haven water is so special, she asks all of her visitors to bring gallons to her.
In Hawaii, Anthony Romano, noted pizzaiolo, of Antonio's insists that the water be treated to make his pizza taste special.
This issue has been debated and discussed. There are numerous opinions. Who is right?
Enter the Food Network's Food Detectives. They assembled a panel of New York pizza professionals to settle the matter once and for all.
This episode features Tony Muia, owner/operator of "A Slice of Brooklyn Pizza Tour", comedian Mario Cantone, Joey Ciolli of Grimaldi's and John LaFemina.
Here are their results:
So there you have it!
Please comment here, I'd love to hear what you think.