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It's all about the water. NE water makes great dough and sauce. There have been Pizzamakers who have actually shipped NorthEast water to locations in the south to make authentic NYC & Philly pizza, but it's always been too costly. And filtering and adding the minerals doesn't work.
Every pizza shop in NYC has their own great slice.
Rosario's for a great cheeze slice
Nino's for a great white pizza w/tomatoes
mmmmmmmmmmmmmm
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