XPost: nyc.general, soc.culture.italian, rec.food.cooking 
 From: nospam@noway.com 
  
 "Phil"  wrote in message 
 news:rtbon35ic5st51j2nnve8deqs3s62ee0pm@4ax.com... 
 > The key to great pizza is the water used in making the dough, which is 
 > why New York City has the best pizza in the world (maybe it's all the 
 > flouride). 
 > 
 > My wife took me to several of the 'best' pizza shops in the the five 
 > boroughs.  We weren't happy with the thin and slightly burned crusts 
 > we were finding.  One of the top ten (I forgot the name; it's on 
 > Bleeker) served badly burned pizza.  It's not a place I'll be going 
 > back to. 
  
 I suspect that the Bleeker St place was John's, which is considered one of 
 the best.  Best pizza arguments both in this newsgroup and NYC are probably 
 the number one food discussion of all time. 
  
 I have to disagree with you about water being the key.  NYC water goes into 
 pretty much all NYC pizzas, and I'd say that 98% of NYC pizza is 
 mass-produced crap.  It's okay if you are starving or an out-of-town 
 tourist.  The key to great pizza is threefold:  fresh ingredients, dry heat 
 (coal or wood), and very high oven temperatures.  The commercial pizza ovens 
 you see in the pizza stores don't get hot enough, with the door being 
 constantly opened.  The gas used to fuel them gives of moisture, and the 
 ingredients are straight out of a jar/can. 
  
 As for the "burnet" crust, are you sure it was burnt and not charred?  Good 
 NY thin crust pizza should have a certain amount of charring. 
  
 --- SoupGate-Win32 v1.05 
  * Origin: you cannot sedate... all the things you hate (1:229/2)