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Why Can't You Get a Good Slice Outside New York City? 'Wired' Magazine Says It's the Water

What makes these slices so good? From the latest issue of Wired: "Water," [Mario] Batali says. "Water is huge. It's probably one of California's biggest problems with pizza." Water binds the dough's few ingredients. Nearly every chemical reaction that produces flavor occurs in water, says Chris Loss, a food scientist with the Culinary Institute of America. "So, naturally, the minerals and chemicals in it will affect every aspect of the way something tastes." Batali himself encounters the water problem at his upscale New York restaurant Del Posto, where he makes traditional Italian food. The tap water in Manhattan is...

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39 Comments | Posted by Adam Kuban, April 23, 2008 at 6:30 PM
Tagged: It's the water, Mario Batali, Wired


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