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eightbitagent t1_iua9xc1 wrote

Reply to comment by Charlesinrichmond in Where can I get a good bagel sandwich in this town? by u-turnsonthehighway

They made 4 pizzas in the same day with the same techniques and the same ingredients except for the water. It’s science, and the water (fluoride amount) legitimately makes a difference. Not specifically in taste, but in how the dough cooks and rises.

Also people everywhere say NYC pizza is better than any NYC style pizza made anywhere else, it’s not just people in Richmond, so shitting on people who live here about this specific thing seems out of place.

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Acrobatic_Ad_4192 t1_iuaeudo wrote

? And acting like NYC is the only place a good piece of pizza can be made is the dumbest thing ever. Go to napoli

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Asterion7 t1_iuayyv0 wrote

Napoli style and NYC style are two different things.

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eightbitagent t1_iuafnqi wrote

I didn’t say “good” I said the water makes the difference in the crust. FFs

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Charlesinrichmond t1_iudrgy0 wrote

no it really isn't. This has been discussed ad infinitum in the pizza world and proved wrong over and over again.

The best Pizza state is often though to be Connecticut. Seriously. New Jersey also has great pizza. Neither of them use NYC water.

The yeast thing actually makes no sense if you make pizza. Check out how a retarded rise works. They probably just ignored that. You WANT slow and low yeast activity.

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