that went to a bunch of pizza places around the world.
In NYC, they went to Lombardis, which is one of the big pizza
institutions in the city.....the oldest in the USA, allegedly.
Anyhow, the owner said something interesting....he felt that the
reason NYC pizza cannot be replicated anywhere else is because of
the water. He said that there was something about the local water
that they used to make the dough...it just makes the taste and
texture a bit different. When you try to replicate the recipe in
other parts of the country, the water is different, so the pizza is
different.
Interesting.