BETA
Chapter 1
The physics of the fold
Chapter 2
The chemistry of the water legend
Chapter 3
The technology and design of the slice
YOUR GOAL
Master of Secrets of New York pizza
Ch 2 · The chemistry of the water legend
dash Filter tap water minerals to discover the truth behind the legendary New York crust.
dash New York Pizza Water Legend
New York pizza's true secret, they say... Is the water's special mineral mix... Giving the dough its perfect chew!
dash A stable pH of 7.3 and low chlorine levels allow yeast to thrive and ferment predictably.
dash Low levels of calcium and magnesium in New York water prevent gluten from becoming overly tough.
Fun Fact
Water replication: Some pizzerias in Florida and California pay thousands of dollars for chemical filtration systems that mimic the exact mineral content of New York's tap water.
Glossary
soft water (noun)
Water that contains low concentrations of dissolved minerals, such as calcium and magnesium. New York City's municipal supply is naturally soft, keeping the dough's gluten proteins pliable rather than tough.
Water that contains low concentrations of dissolved minerals, such as calcium and magnesium. New York City's municipal supply is naturally soft, keeping the dough's gluten proteins pliable rather than tough.
Quiz
What is the commercial name of the machine designed to chemically replicate New York tap water?
Quiz
What is the name of the slow fermentation process where pizza dough rests in a cooler for 24 to 48 hours?
Quiz
Which two minerals are found in low concentrations in New York's water, keeping the dough stretchy?
Quiz
How far do the historic aqueducts carry water from the Catskill reservoirs to reach New York City?
Quiz
What is the typical pH level of New York City's tap water, which is ideal for yeast activity?
Quiz
Why do high levels of chlorine in tap water negatively impact the pizza dough-making process?