Serious Eats - seriouseats.com

I do acknowledge that it's not for everyone. I've had some push back on it's #1 ranking, although many do agree. I always recommend it with a few caveats that it's different and you may luv or hate it. But I do love it!

I'm glad you stopped in Adam.

I think reading this hurt my brain too. I've gotten about 1500 emails, many recommending pizzerias not just from the 50 states but from around the world, but not one ever mentioned "Flying Pie". You'd think if it was really the best we'd have heard of it by now. And it's not location. I've probably gotten 15 recommendations for ApizzaScholls. The website of Flying Pie is one huge red flag. Zero photos of the food is red flag #1. The menu is red flag #2. Pardon me if I don't hop the next flight out.

As I've been saying online for 4 years, the water thing is 100% myth. I get emails about this several times a week. According to Maggie Glazer, the myth that baked goods are better in NY because of the water goes all the way back to the 1700's when in the rest of the country people used well water and not municipal tap water. Half the time this wasn't too far from the latrine. In other words the original comparison was comparing NY water, which comes from a pretty good aquifer system upstate, to other systems that would be comparable to what the 3rd world uses today. This rumor says more about how rumors and 'common knowledge' are passed down through the ages than anything about your local water system's shortcomings today. As anyone who's read my recipe (http://slice.seriouseats.com/jvpizza/) or tasted my pizza here in Atlanta knows, it's not the water...