Pizza hot takes and conspiracy theories are easy to come across but trickier to substantiate. One of the most prevalent claims made by NYC pizza makers and their acolytes is that the tap water found ...
Shawn Fisher, a hydrologist with the USGS, explains why the chemistry of New York water affects the chemistry of our bagel and pizza dough. Follow BI Video: On Twitter More from Science Shawn ...
One of the most prevalent claims made by NYC pizza makers and their acolytes is that the tap water found in the five boros is superior to the H20 elsewhere in the country, contributing to a better ...
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