I was waiting to cross a Manhattan street when I noticed a food delivery truck double park in front of a slice pizza joint. I decided to do a little industrial espoinage. I watched two guys with a computer-generated packing list start to unload bags of flour and cardboard boxes of ingredients from the truck. Some of the boxes were clearly labeled: Full Red canned tomato products, mozzarella cheese, plus some boxes I couldn’t figure out what was in them.
Well, like JB I think all this talk about water is hogwash. Sure, if the town is using river water treated with Clorox or if there is a lot of sulphur present making water smell like rotten eggs the pizza will not taste the best. But what about the flour they are using? Are they using what is commonly available locally, or the same brand(s) and type(s) favored by NY pizza joints? It may cost a lot of money to get the same brand of flour shipped to them. And so on for the rest of the ingredients. Do they use the Hobart mixer most joints use? How do they handle their dough?
Wired’s editorial offices are in San Francisco. I have yet to find sourdough bread here that I like as much as the popular brands made and sold in the San Francisco area. I don’t believe for a minute it is the New York water that makes all the difference. The Wired article is another one meant to entertain rather than to inform.