I did a search on this hear but not yield any hits on this. If this was discussed before and I did a bad job of searching please forgive.
Anyhow, was watching on the Food Channel or is it Network, a show called "Food Detectives". There is a myth that might not be a myth after this, that the water does matter in NY Pizza. I posed this question here about a year ago and got the answer that water does not matter much, well from my memory this is what I think was the answer, but on the "Food Detectives" maybe they thought otherwise.
They had water from NYC, Los Angeles, and Chicago. They made three dough batches with each of the different waters. They did not seem to let it ferment in the fridge overnight but it could be they showed how they make the dough then they pulled out some dough off camera that was fermenting overnight, but I don't know. Anyway they make up three pizzas and the four panelist who are all native New Yorkers chose pizza "B", the pizza made with NY tap water as the best of the three. I forgot for sure but maybe the Los Angeles water dough came in second with Chicago third. Regardless of what were the second and third liked pies, the fact is in a blind taste test the NY pizza dough was favored over the other two.
For a while there I was making pizza with bottled water from Iceland for no other reason I thought it was cool. Then I started going back to regular Southern California water. I did not do taste tests and I also switched recipes all the time so I really don't know if my Icelandic water did for a better pizza dough or the So Cal water. I live about 1 mile from Los Angeles city limits but I don't get LA water, my water comes from another source within the city and the city source gets it from the mountains directly. I am pretty sure they chlorinate the water but they don't, thank God put in Fluoride. I might do some doughs of the same recipe but with three waters. Icelandic, So Cal, and if there is such things as bottled NYC water, I'd give it a go. Maybe some bottled Hawaiian water too.
If I could get my hands on this one I think I'll give it a try - http://tapdny.com/products/
Any of you feel that this blind taste test settles the age old question about water?
One last thought is that the testers were used to dough made with NY water. If they had had dough all their lives with say, Icelandic water and they tried other doughs with other waters they'd choose the Icelandic as their choice. So it's all relative. But with that said what do you do if you want it to taste just like NY Pizza? You use NY water in your recipe.