A guy in Garland, TX made wonderful pizzas. Then, they suddenly were substandard. He proudly told us, “Yeah, I was shipping in dough from NYC, but I can save some money by making my own dough!” He was out of business within a month.
That will last exactly as long as it takes to go through the first 100 gallons of water, get the publicity and move on to local tap water from a green hose behind the gas station.
It will make the pizza so expensive no Ghanan will be able to afford it.
Coca-Cola has over 900 bottling plants in the world. That’s because at 8lbs a gallon, water is outrageously expensive to ship.
I used to work for a company that made a water based concrete additive. It was 90% water and delivered in tanker trucks Their shipping radius was 200 miles.
New York has wonderful water from the Croton Reservoir. I had to tell my brother - fresh back from 30 years in LA - not to order bottled water at our restaurants - it is considered touristy.
Pay for a good chemical analysis of the NYC water then duplicate it.
Much more economical and makes more sense.
I’ve talked to people in the pizza business in NJ.
They are solicited all the time to expand elsewhere in the country, particularly in Florida.
He said the same thing, the water in Florida is incompatible with the style of pizza and expectations of customers.
That said, the Gino’s pizza chain in Denver was pretty close to NY-NJ pizza, but not quite there.
California is a wasteland of pineapple and ham on pizza lovers.
Maybe filter it and then just go pee in it at the sinks in the restaurant, just like New York?
They want the rat droppings and cockroaches too?
CC
It’s not just the water, but also the climate, altitude that determines how the yeast rises in the dough
“Islam is one of the major religions practiced widely in Ghana. Its presence in modern-day Ghana dates back to the 10th century to coincide with the demise of the Ghana Empire. The population of Muslims in Ghana is about 24%.”
I predict islamos will start getting their own “Slice of America” by terrorizing these pizza outlets.
New York City water is amazing though. Very few other places in America can top it.
All the NY immigrants to Ghana will really appreciate this.
Me? We go to Papa Murphy’s.
It would be easier to distill local water then add whatever minerals needed to mimic NY water.
Flaws in the logic:
#1 the composition of municipal water is not a mystery it can be reproduced easily.
#2 NYC water has changed wildly during the history of NYC pizza.