Dear Slice: 'Food Detectives' Investigates Claim That Water Makes NYC Pizza Great

[Food Network Fan]

Dear Slice: 'Food Detectives' Investigates Claim That Water Makes NYC Pizza Great

Posted by Adam Kuban, April 15, 2009 at 8:00 PM
Clicking in to the Slice inbox today, we've got a great piece of pizza TV intel from Tony Muia, the proprietor of the Slice of Brooklyn Pizza Tour.

I just wanted to give you a heads-up about an episode I taped for the Food Network's Food Detectives, hosted by Ted Allen. The episode tried to disprove the idea that NYC water is what makes NYC pizza so great. They had John LaFemina, the chef from Apizz in Manhattan, make dough with water from NYC, Chicago, and L.A. I was one of the judges, along with Mario Cantone, Joey Ciolli from Grimaldi's in Arizona and John, the chef at Apizz.
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[BerryBaby]

They say that about Chicago Deep Dish crust as well.

Quite honestly, there is an authentic New York Pizza place out here that makes perfect NY thin crust pizza. I've had pizza in NY and the one out here is right on...could not tell the difference.

Maybe he gets the water imported from NY?!

[Bentley Green]

Is it Lombardi's?

[BerryBaby]

No, we don't have Lombardi's out here....think it is Taste of New York? I know where they are..on NW 23rd but not sure of the name. I'll get back to you.

[Bentley Green]

Just kidding.

[BerryBaby]

Ah, it's Escape to New York...and you do while eating a slice or two.