Beyond the taste though (and most important for our pizza and bagels) the difference in water also has an effect on the gluten in dough. The presence of calcium and magnesium in hard water strengthens the gluten in the dough, making the finished product tougher and stronger.
Why does NY pizza taste better?
New York pizza uses deck ovens that cook at extremely high temperatures and are often decades old. The idea is that like a good cast-iron skillet, the oven absorbs the decades’ worth of cheese and sauce vapor into its walls and then imparts it onto new pizzas that are cooked.
What makes NYC water so special?
NYC’s water is treated with chlorine, fluoride, orthophosphate, sodium hydroxide, and ultraviolet light which make it safe to drink. 10. According to data from 2009, the quality of NYC’s water is outranked by Boston, St. Louis, Austin, and twelve other cities.
What is the secret to New York pizza?
New York–style pizza gets its distinguishing crust from the high-gluten bread flour with which it is made. Minerals present in New York City’s tap water supply are also credited with giving the dough in metro area pies its characteristic texture and flavor.
Does water make a difference in pizza?
In addition to the water and flour ratio (humidity level) in the dough recipe itself, the type of water that you use in pizza-making can significantly alter your results. The truth of the matter is that the consistency of your pizza dough will vary greatly depending upon the type of water that is used when making it.
Does NY water matter in pizza?
So, yes, New York City water is unique and does contain properties that likely make it more conducive to better dough for bagels and pizza.
Is pizza actually better in New York?
Many pizza chefs and New York pizza fans swear that the city water gives special characteristics to its pizza crust. New York-style pizza is defined by a crust that is flavorful, thin, and surprisingly durable. When you fold a proper N.Y. slice, the foundation holds true, no matter the weight of its toppings.
Is New York’s water the cleanest?
New York City has the largest unfiltered water system in the country. It ranks among the best public water systems in the US, along with major cities such as Boston, San Francisco, Seattle, and Portland.
Why does NYC tap water taste good?
The secret lies all in the water that makes the dough. New York City’s tap water comes from three main sources outside of the city: the Delaware, Catskill, and Croton watersheds. These watersheds have limited limestone and a natural pH balance of 7.2—as close as it gets to a “pure water” pH balance of 7.
Why does NY water taste different?
That’s because a water supply’s source affects its flavor. Generally speaking, Bosch said water from the Croton Reservoir has a more mineral taste because it is built on top of limestone rock. The geology of the Catskill Mountains is different, so a consumer experiences a different mouthfeel.
Why is New York pizza dough different?
New York-style pizza dough is an offshoot of Neapolitan-style dough—still a thin crust pie, but slightly thicker than its Italian cousin. The crust is sturdy, but not cracker-like, and instead features a tender chew thanks to the addition of oil in the dough.
What hydration is New York pizza?
around 65%
New York style pizza dough usually has a hydration level of around 65%. This is significantly more hydrated than Neapolitan pizza dough due to the longer baking time.
What flour do New York pizzerias use?
Chef Felice recommends a good bread flour for New York, Chicago, Detroit, and Sicilian pizzas, such as Gold Medal Unbleached Unbromated flour or Caputo Americana. For Pizza Napoletana and Neo Neapolitan, he recommends 00 flour made from finely ground Italian durum wheat.
Which state has cleanest tap water?
States with the Best Tap Water in the US
- Minnesota.
- Massachusetts.
- South Dakota.
- Missouri.
- Connecticut.
- Rhode Island.
- New Hampshire.
- Vermont.
Is New York water hard water?
Water from the Croton watershed is considered “moderately hard,” while water from the Catskill/Delaware watershed is considered “soft” or “slightly hard.” Citywide, the average hardness is about 1.8 grain/gallon (CaCO3).
What does water do in a pizza?
The idea is simple: minerals dissolved in water (mostly magnesium and calcium) can help proteins in the flour bond together more tightly, forming a stronger gluten structure, the network of interconnected proteins that give dough its strength and elasticity.
What pizza ingredient is 94% water?
Which ingredient in pizza is 94% water? Tomatoes!
What is the perfect hydration for pizza?
65-70%
For the best results in a home oven, we recommend hydration of 65-70%. The reason for this increase in hydration is because the pizza will need to stay in the oven for a longer amount of time, therefore more moisture is evaporated.
Why is NY pizza dough sticky?
Sticky pizza dough is almost always caused by a dough that has had too much liquid added and has become over hydrated. Some people prefer to use a higher hydration percentage for their pizza dough as they believe this will result in a lighter base.
What is the #1 pizza place in the US?
Una Pizza Napoletana by Anthony Mangieri in New York has been named the Best Pizzeria in the USA for 2022 by 50 Top Pizza.
What do New Yorkers call a slice of pizza?
Slice. The slice refers to a singular slice of New York style pizza: wide, doughy, and dripping with grease.