Quote:
Originally posted by MattO
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
|
fuckin a could i go for a nice deep dish white pizza right now...