Food Theory: New York Pizza is BEST... and I Can Prove It!
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Published 2022-08-06
Theorists, do you have a favorite pizza? Not topping, but TYPE of pizza? Is it the thin and floppy New York style or deep dish Chicago? Well, today we are taking a side... sort of. We are diving in to find what makes New York pizza have its unique flavor. What is the secret ingredient? Get ready to take a big, cheesy bite out of this mystery!
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Credits:
Writers: Matthew Patrick, Zach Stewart and Justin Kuiper
Editors: Koen Verhagen and Pedro Freitas
Sound Editor: Yosi Berman
#Pizza #PizzaRecipe #NewYork #NewYorkPizza #ChicagoPizza #Food #Recipe #FoodTheory #MatPat #GameTheory #FilmTheory
All Comments (21)
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as a pastry chef, this video is really interesting ! I kinda want to try doing the same recipe with different water sources to see it for myself
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I have often heard from travelers that "People outside Seattle just don't make Starbucks coffee the same way" Based on your water science I am now wondering if Starbucks recipies are just calibrated to our water and that is the reason... Followup theory?
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The reason San Francisco is known for its sour dough is actually due to the unique micro climate of the bay area. Because San Francisco is surrounded on 3 sides by water it is covered by fog a lot (seriously for 108 days a year and overcast 105 days a year). This in turn makes the city basically a refrigerator that sits between 40 and 60 degrees year round. In this unique climate a specific strain of yeast can grow, and that yeast is what makes SF sour dough have its unique taste.
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Italy will remember that
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As a beer brewer, I can confirm that water can make a HUGE difference. Indeed, many beer styles came about purely due to the hardness, pH and mineral adjuncts in it. Most good brewers will start with the purest water that they can source (nominally rain water) and then add to suit, based on the beer style in production (although some will take the local source and then strip it bare via reverse osmosis, or the like).
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Odd thought: when making future experiments involving water, you may consider using distilled water as a control, since it shouldn't contain any fluoride or chlorine in it.
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Apparently some of our pizza here in Eastern PA is also considered on par with New York. I always thought it was because of proximity and people, but maybe our water is similar
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My initial thoughts on why the doughs were so different were that it might have something to do with the use of volumetric cup measurements as opposed to weight based ounce or gram measurements but this whole episode went WAY deeper than I thought it would and it kinda blew my mind
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For San Francisco Sourdough, it's actually the air that's the secret ingredient. It's the sea spores specific to our area that turned french sourdough into the SF sourdough we love today! Although the mother (starter) can be transported anywhere, SF sourdough still has a distinct taste if it's made in the Bay vs elsewhere, even different parts of the bay area!
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You need a part 2 to this theory, using distilled water and adding your own additives with the distilled as a control. What percentage of each chemical gives you the perfect dough? How much is too much? How can people make the perfect NY Pizza when they dont live in NY?
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Alright so I’m surprised no one has said this, but in Futurama, Fry is a pizza delivery boy in NYC before he gets frozen. In later episodes, Bender competes against a celebrity chef in a cook off and uses a secret ingredient of pure flavor that turned out to be… WATER, PLAIN OL’ H2O
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Do me a favor. Never try making pizza again because those came out terribly
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"all yeast-based bread has some level of alcohol in it" Next food theory: Can you get drunk on bread?
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I live in Florida,a few years ago there was a New York style pizza place that prided itself on being authentic New York pizza. The owner was from Brooklyn and this man was so committed to bringing New York pizza to Florida that he sourced his water straight from New York. Like,had a tanker truck filled with nothing but water delivered to his restaurant.
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I have an idea for a video. I’ve gone to Disney World several times, and the water fountain quality differs a lot. Some of the water is pretty good, but Magic Kingdom water tastes awful, but it’s always crazy hot and you’re thirsty, so you drink it. You should do a tier list for different water fountains and explain why they all taste so different.
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The Metatron sends his regards 🐴
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The amount of times my dad told me that water is the reason sourdough bread tastes so good in San Fran and why pizza is so good in New York but he could not tell me why. Thank you Matpat for answering this question for me more than a decade after I had asked it.
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Went to Culinary school and the sour dough in San Francisco has to do with the natural bacteria in the air. Much like macro-organisms microorganisms have places where they live, sourdough relies on the natural bacteria in the air and flower to ferment and get its flavor. So it’s actually the air that’s the secret ingredient there. Which may be funnier than water.
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I am from New York but I'm also albanian, in albania there are two dishes with some form of bread that I really love, Flia, and Petla. Petla are the simplest to make and are basically just fried dough. If you want to make either of these you should try looking up a recipe because I don't know it.
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As a brewer, we use different "salts" (Calcium Chloride and Gypsum mostly) and either lactic acid or baking soda to raise or lower pH and to imitate water chemistry from certain regions. there's no reason you couldn't use the same methods for doughmaking. There's a formula to it and it might be a bit difficult to emulate the process on a smaller scale. Long story short, you can manipulate your water to be NY water, just takes a bit of chemistry.
