Lanx
<Prior Amod>
It's not really about the water, it's that NY is just the mecca for pizza, so a pizzaria only really makes pizza like every minute, 10s of thousands of pies a year, whereas shitfrancisco pie place will probably makeonly a few thousand pies.New York water-fags think it makes pizza better, but I'm pretty sure it's been proven to be bullshit.
Also why probably chicago deep dish is good, if the place is constantly turning out pie after pie, 10s of thousands of deep dish a year, it's gonna be good.
but, i'll test this out soon myself, i've recently added alkaline minerals to my RO system, i'll see if a "minerally" water will affect cooking, so far it does affect taste (for the better).