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.