Quote:
Originally Posted by thethirddiaz
Fucking chefs making me feel stupid.
JK. Thanks, rat.
I read a cool article in Wired mentioning how the pizza in San Fran will never be as good as the pizza in NY because of the difference in water.
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Thats a myth. Though natural resources of a local do make a difference.
Assuming fresh mozz is used, and the sauce is only composed of good tomatoes a pich of salt an oregano, and no fucking sugar. The thing that makes pizza pizza is sour dough. Now san fran is known for great sour dough, but making sour dough requires the fermentation of microbacilli naturally present in all air. This is done by making a pooish or starter, basically by leaving 50% four and 50% water mixure out in the open for a week. Strains differ everywhere you go. Sinply driving a mile can impact flavor of the dough. The best places in Naples and NYC have been using the same starter for generation the dough is very sour, but it tastes nothing like you would think a "sour dough" would taste like. Interestingly enough, before WWII all bread was a sour dough, made with a poolish then combined with fresh dough.
In short pizza in SF will never be good because of the air,nnot the water. It is possible to get starter cultures from both NYC and Naples though, so it's more than likely the pizza is bad because they don't know whta the fuck they are doing.
Part of the problem lies in that pizza is not fancy food and everyone wants to skimp in the ingerdients and techniques, but pizza is not easy to make despite it's often low price. It also requires the skills of a talented baker and cook, which is rare even haute cuisine let alone the humble pizza.
