What is"New York Style Pizza"?
There's a myth that it takes water from New York to make great pizza....
....Funny thing is that the chains and pan style pizza shops could use all the water in New York and their pizza still would not taste like a 'New York Italian pizza'. And if the pizza shops outside New York imported water from New York and used the commercial bread flour and cheese products that dominate the US pizza market, their pizza will never taste [or digest] like a real 'New York' style pizza.
Why?
Because the very foundation of the best New York Italian pizza is the same as in Italy - PREMIUM high-protein pizza ["00"] flour, 100% mozzarella cheese with NO fillers or binders, PREMIUM tomatoes and the highest quality of spices. Want some proof? Try kneading and stretching a pizza dough by hand, off the table, made at home, from one of the chains or from a shop that says you need water from NY - it will rip, tear or get holes in it - you'll HAVE to KNEAD it on a flat service. On the other hand, NY Italian Pizza uses high quality pizza flour that has so much protein and fiber in it, that you NEED to KNEAD and stretch it OFF the table, by hand - to bind it, without tearing or getting holes like commercial bread flour. The chains and most independents outside the Italian markets of major cities simply don't spend the money on the highest quality ingredients as is done in the Italian markets in New York, Chicago, Baltimore, Boston, Philadelphia and of course, in Italy, where no one would ever consider importing water from New York for pizza!
