This doesn't directly relate to Rochester pizza, but I thought it was interesting enough to pass on to other pizza lovers. The Food Network show, "Food Detectives" did an episode last week that looked into the notion that the reason why New York City pizza is so good is that New York's tap water is so good, or at least good for pizza making. To test the theory, they had a NYC pizza chef make three pizzas, identical except for the water: one was made with NY tap water, another with water shipped in from Chicago, and another from L.A. In a blind taste test, the judges all preferred the pizza made with the local stuff.
This was hardly conclusive evidence of anything, scientifically speaking I guess, but it was intriguing. Unfortunately they didn't provide any information about how, chemically, the tap water in NYC differs from that in Chicago or L.A., nor did they offer any theories about why it makes a difference. It also made me wonder how our water stacks up against the Big Apple's. If I'm really bored some day I may see if I can find a water quality report for NYC and try to compare it to the Monroe County Water Quality Table.
Anyway, if you'd like to see the show, it will be repeated this Sunday, April 19 at 4:00 p.m. on the Food Network.