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View Poll Results: New York vs. Chicago Style Pizza
Chicago 122 41.78%
New York 156 53.42%
They're the the same 2 0.68%
What's the difference? 12 4.11%
Voters: 292. You may not vote on this poll

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Old 11-25-2013, 09:16 AM   #511
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Re: New York vs. Chicago Style Pizza

I've had people tell me water effects the dough a lot. Probably one reason Chicago pizza is so hard to duplicate elsewhere.
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Old 11-25-2013, 09:22 AM   #512
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Re: New York vs. Chicago Style Pizza

There are companies who sell NY water to people out of state. No idea how such a small amount of a substance could change everything so much.
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Old 11-25-2013, 09:30 AM   #513
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Re: New York vs. Chicago Style Pizza

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Originally Posted by cruscott35 View Post
There are companies who sell NY water to people out of state. No idea how such a small amount of a substance could change everything so much.
The water thing never really sold me. I have studies 4 semesters of Chemistry and am working towards a degree in Civil/Enviornmental Engineering and nothing has ever convinced me that water has anyone to do with the quality of pizza.

That being said, I won't pretend to be an expert on it. If someone can show me an academic journal article that says otherwise I will gladly change my view. But in my general knowledge of the subject, I have to conclude that dihydrogen monoxide has nothing to do with the outcome of pizza.
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Old 11-25-2013, 09:40 AM   #514
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Re: New York vs. Chicago Style Pizza

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Originally Posted by aeroshady View Post
The water thing never really sold me. I have studies 4 semesters of Chemistry and am working towards a degree in Civil/Enviornmental Engineering and nothing has ever convinced me that water has anyone to do with the quality of pizza.

That being said, I won't pretend to be an expert on it. If someone can show me an academic journal article that says otherwise I will gladly change my view. But in my general knowledge of the subject, I have to conclude that dihydrogen monoxide has nothing to do with the outcome of pizza.
i'm sure very few, if any, pizzerias use DI water. there is more than just H2O in tap water, and pretty much every city has different levels of chemical additives, not to mention many cities have century+ old pipes which leach undesired "additives" into the water. i'm no expert either, but my ChE studies lead me to believe that higher fluoride or chlorine content could easily change the taste or consistency of the dough.
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Old 11-25-2013, 09:43 AM   #515
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Re: New York vs. Chicago Style Pizza

It's definitely an issue.
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Old 11-25-2013, 09:51 AM   #516
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Re: New York vs. Chicago Style Pizza

For NY style pizza you're talking 25-35% hydration. Now in that percentage you really think the slight differences in chemicals measured in ppm is making a difference in a 50lb batch of dough?
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Old 11-25-2013, 09:52 AM   #517
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Re: New York vs. Chicago Style Pizza

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Originally Posted by cruscott35 View Post
For NY style pizza you're talking 25-35% hydration. Now in that percentage you really think the slight differences in chemicals measured in ppm is making a difference in a 50lb batch of dough?
uh, yes. a slight change in chemicals can change everything. do it wrong and you have a caesar salad on your hands
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Old 11-25-2013, 09:59 AM   #518
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Re: New York vs. Chicago Style Pizza

I would need to see proof. Can't imagine it changes the taste.
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Old 11-25-2013, 10:04 AM   #519
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Re: New York vs. Chicago Style Pizza

when i was down in Fl a couple years ago I was surprised to see Yuengling Lager. Its a brewery in Pa and they only distribute to a few states. In Fl it tasted very different. not bad, but not the same. My friend's dad is a brewer there and he told me he's heard that before, its a difference in the water. i know theres a higher % of water in beer than in pizza, but just saying
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Old 11-25-2013, 10:06 AM   #520
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Re: New York vs. Chicago Style Pizza

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uh, yes. a slight change in chemicals can change everything. do it wrong and you have a caesar salad on your hands
Isn't this a W.W. quote?
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Old 11-25-2013, 10:07 AM   #521
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Re: New York vs. Chicago Style Pizza

Beer is a much higher percentage water than pizza. Not to mention I would imagine beer's chemistry is a lot more delicate than dough.
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Old 11-25-2013, 10:14 AM   #522
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Re: New York vs. Chicago Style Pizza

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Isn't this a W.W. quote?
i took some poetic license
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Beer is a much higher percentage water than pizza. Not to mention I would imagine beer's chemistry is a lot more delicate than dough.
as i stated above. but it still makes a difference
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Old 11-25-2013, 10:17 AM   #523
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Re: New York vs. Chicago Style Pizza

cruscott, you're honestly saying that different levels of various chemicals won't have an effect on the taste of whatever those chemicals are in??
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Old 11-25-2013, 10:21 AM   #524
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Re: New York vs. Chicago Style Pizza

I'm saying the levels of those chemicals with respect to pizza is so small the effects will be negligible.
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Old 11-25-2013, 10:22 AM   #525
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Re: New York vs. Chicago Style Pizza

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Originally Posted by ji/\/\ithing View Post
i'm sure very few, if any, pizzerias use DI water. there is more than just H2O in tap water, and pretty much every city has different levels of chemical additives, not to mention many cities have century+ old pipes which leach undesired "additives" into the water. i'm no expert either, but my ChE studies lead me to believe that higher fluoride or chlorine content could easily change the taste or consistency of the dough.
Yeah I believe it is Tin (II) fluoride that is added in (or is that what is in tooth paste..I don't remember). Either way, I am not sure the percent composition of what ever fluoride is added would make major differences. Also, if it does, it wouldn't make regional differences. The water in NYC is not the same as the water in NJ and Conneticut who have the same reputation of amazing pizza.

Interesting subject though. Would love to know if any research has been done on it.
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Old 11-25-2013, 10:33 AM   #526
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Re: New York vs. Chicago Style Pizza

I think it's more about consistency than taste.
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Old 11-25-2013, 10:59 AM   #527
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Re: New York vs. Chicago Style Pizza

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Originally Posted by cruscott35 View Post
For NY style pizza you're talking 25-35% hydration. Now in that percentage you really think the slight differences in chemicals measured in ppm is making a difference in a 50lb batch of dough?
hydrogen sulfide is detectable by scent at 2 ppm and by taste at 5 ppm. themoreyouknow.jpg
respect the chemistry.
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Old 11-25-2013, 12:21 PM   #528
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Re: New York vs. Chicago Style Pizza

Are those levels in flavorless water?
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Old 11-25-2013, 03:24 PM   #529
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Re: New York vs. Chicago Style Pizza

obviously the water in Chicago is better because the pizza is better
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Old 11-25-2013, 03:41 PM   #530
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Re: New York vs. Chicago Style Pizza

Lake Michigan water is superior to that of Lake Superior.
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Old 11-26-2013, 11:17 PM   #531
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Re: New York vs. Chicago Style Pizza

So I went to: http://via313.com/ today to try Detroit Style

One of the best pizza experiences I have ever had. I am more of a NY Style guy, and Detroit Style is probably a little bit closer to Chicago style, but so good. I am usually a thin crust guy, and the crust was probably the best crust I ever had.
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Old 11-26-2013, 11:23 PM   #532
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Re: New York vs. Chicago Style Pizza

Did you go to the one on Rainey?
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Old 11-26-2013, 11:27 PM   #533
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Re: New York vs. Chicago Style Pizza

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Did you go to the one on Rainey?
No, the other one on 6th street. I wonder if the one on Rainey has indoor seating? It was actually nice to eat the pizza in the bar.
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Old 11-26-2013, 11:48 PM   #534
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Re: New York vs. Chicago Style Pizza

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Originally Posted by aeroshady View Post
Yeah I believe it is Tin (II) fluoride that is added in (or is that what is in tooth paste..I don't remember). Either way, I am not sure the percent composition of what ever fluoride is added would make major differences. Also, if it does, it wouldn't make regional differences. The water in NYC is not the same as the water in NJ and Conneticut who have the same reputation of amazing pizza.

Interesting subject though. Would love to know if any research has been done on it.
I'm doing some reading on it now, a few unscientific articles and whatnot. I have to say, I'd be delighted if the mythbusters did this. It's really right in their wheelhouse.
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Old 11-27-2013, 12:41 AM   #535
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Re: New York vs. Chicago Style Pizza

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No, the other one on 6th street. I wonder if the one on Rainey has indoor seating? It was actually nice to eat the pizza in the bar.

Not much indoor seating anywhere on Rainey. It's all small converted houses, so most seating is in the "backyard". And most of the food at the bars on Rainey comes off food trucks. Pretty sure 313 at Craft Pride is a truck. I've only been there once, and I had been drinking. Didn't try to the pizza, but have been meaning to go back and do so.
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Old 11-27-2013, 09:07 AM   #536
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Re: New York vs. Chicago Style Pizza

Both locations are trucks, I've heard from through the grape vine a brick and mortar might be in the works.
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Old 11-27-2013, 09:08 AM   #537
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Re: New York vs. Chicago Style Pizza

It's very cold out today...thinking of heading to Panera for lunch to get a chicago style pizza bread bowl.
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Old 11-27-2013, 09:14 AM   #538
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Re: New York vs. Chicago Style Pizza

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It's very cold out today...thinking of heading to Panera for lunch to get a chicago style pizza bread bowl.

What Chicago style flavor are you getting?
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Old 11-27-2013, 09:22 AM   #539
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Re: New York vs. Chicago Style Pizza

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What Chicago style flavor are you getting?
Creamy tomato and asking them to put the cheese on the bottom.
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Dear sir/madam,

If you touch these motherfucking trash cans ever again, I swear to God/Allah/whomever that I will find you, rape your wife, grill your dog and eat it, and burn down your motherfucking house. My only hope will be that you are inside, paralyzed from the severe beating I'm about to toss you if these cans leave this curb before I get home.

Fuck your mother,
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Old 11-27-2013, 09:28 AM   #540
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Re: New York vs. Chicago Style Pizza

Chicagdiegons,

Do your pizzerias have french onion pizzas? Panera has French onion Chicago Style pizza wanted to know if it was an authentic flavor.
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