re: #104 Destro

It’s the water for the pizza dough. I should add the best bagels and bialys are not in Eastern Europe or Israel but New York, also. I know of LA kitchens that import their water from New York to make pizzas and bagels.

Odd. Can’t think of anything that would make NYC water that special. Most of it does run through 80+ miles of aqueduct, but otherwise it’s pretty much eastern NY/PA water from the Catskills/Poconos.