Tony Muia, owner/operator of A Slice of Brooklyn Pizza Tour, on the Food Network's "Food Detectives"

[AndrewFTW101]

This show is so straight!

[foodparadisetv]

Love your channel! You look amazing! What you do is really fantastic! Let's stay in touch. Check me out sometimes too!

[DualityWorld]

It is the fluoride that makes the water magical therefore the Pizza is magical too:)

[brotherjupiter]

Those old iron pipes

[ItalianStrafe]

my last name is MUIA mabe were related

[sbfk1]

yea the water might make a difference...but it doesnt mean it "tasted better" . It just means they could tell the difference and chose ny just cuz they dont want to lose. The real test would be to have 4 people who dont know jack about pizza and ask them which of the 3 is the best..

[MrTonyboca]

ok water thATS IT ,,YOU DONT HAVE TO MAKE GOOD PIZZA TO MAKE A MILLION DOING IT

[onenonlyprincess2]

I love New York pizza best, and I wouldn't mind them tasting pizza from italy and maybe test that with New York's.

[manilapizza]

Anyway, Grimaldi's is good but I prefer Di Fara. Dominic De Marco has been making pizzas for decades and the quality is argubly the best. If you want to try good NY pizza, I suggest this place!

[ipbalkenende]

Heh that's funny because as a Dutchman when I went to New York the water was pretty horrid. A lot of fluoride, artificial taste. The only worse water I've ever tasted was Buenos Aires but I don't think that was supposed to be drinkable, tasted like liquid hot-dogs (well a lot worse but that was the kind of taste).

Only Pizza I had in New York was Lombardi, pretty sweet but it didn't live up to the hype. Better than any Dutch pizza but I'm not sure where New Yorkers get off trash talking Italy.

[manilapizza]

That's your opinion on Buenos Aires water but the city makes some of the finest pizzas in South America other than Sao Paulo. Argentina has alot of Italian immigrants and pizzerias have flourished around the city.

[ipbalkenende]

Well maybe it was just some suburban house not connected to the municipal water system or something. Can't really remember if it was like that everywhere (or if I even drank from the tap on more occasions) but the fact that that water was atrocious and clearly not meant for consumption is not 'an opinion' I can tell you that much!

[manilapizza]

I tend to avoid drinking tap water in any area whether its developed or not.

Anyway, here's how I see where good pizzas are in every region

North America - NY

Europe - Naples

Asia - Manila

Latin America - Buenos Aires

Oceania - Melbourne

Africa - Namibia

[teclo64]

I was in Rome recently, and they really don't have pepperoni as a topping over there. Salami, yes. But if you order pepperoni they'll bring you what we in America call "pepperoncini". Also, they don't slice their pizza before they bring it to you, which I found amusing but pretty cool!

[marymott1]

i remember pizza that my dad would buy for me in little italy, around 1957 and i have not tasted that flavor since . pizza was reinvented in new york and elsewhere ,and its taste better now then in the 50,s. oh and its the new york water that makes it superior

[bcyork]

How does the water make a difference? The answer ... the crust is the base, its the one thing everyone talks about.

Is that a good answer ... even a valid answer or a new yorker dodge when they just don't know what they are talking about.

[chinasherry1961]

I understand what you are trying to say but have you ever tried pizza made in Italy. It's completely different from what we are used to eating. Italian pizza is more like what we call Cal zone. Italian pizza doesn't make a thin crusted pizza. They make a pie then throw everything in but the kitchen sink then cover it with another layer of crust so again I say if your used to a thin crusted pizza you wouldn't like Italian pizza

[bcyork]

I have had it and its wonderful and yes different. But you can get thin crust pizza in Florence.

When Tony Muia says Chicago pizza isn't pizza I wonder if he would say Italian pizza isn't pizza! Typical arrogant new yorker!

[manilapizza]

As much as I respect Tony Muia I agree his comment on Chicago Pizza is ignorant on his part. Chicago Pizza has its own style. I love Chi-Town pizza especially Pequods. Who would love a caramelized crust?

[chinasherry1961]

why dosent someone bottle New York City water and sell it to pizza places around America. South Florida could use it for sure. We have the worst pizza here you ever tasted

[bcyork]

Maybe they should have had some pizza chefs from other places like italy, Chicago and LA pick out what is their favorite of the 3. That would have been a better test.

[chinasherry1961]

believe it or not you wouldn't like pizza from Italy. It;s totally different from New york style so having a person taste test from Italy wouldn't hold water no pun intended

[bcyork]

Did they pick the one that was better or the one that had the taste of a NYC slice? I'm sure if their palette is tuned to the minerals in NYC water then they could pick that out but does that make it better or just that they could pick it out. Also why does pizza B, the NYC pie, have a more yellow crust when A and B are similar in color of which just happen to be the "losers"?

[BKNY64]

Thanks! The water definately made a difference between the three crusts. Unfortunately I don't have the clip for the cereal and magnet test, sorry. You might want to check the show's page on the Food Network's website to see if they have the clip.

[Kerplosian]

This was a great episode, and it's cool that the "myth" is true. Do you happen to have a clip of the cereal and magnet iron test?