The video discusses the secret ingredient behind New York-style pizza, which is renowned for its thin and crispy crust. The host, MatPat, conducted an experiment to determine if the water in New York is the key factor. He obtained water samples from New Jersey, Virginia, and North Carolina and used them to make identical pizzas, with the only variable being the source of the water. The results showed that the New Jersey water produced a crust that was significantly thinner and crisper than the others.
MatPat then conducted further tests on the water samples and discovered that the New Jersey water had lower levels of chlorine and higher levels of fluoride. The chlorine in the Virginia and North Carolina water was found to be killing off yeast, which is essential for creating a good pizza crust. The fluoride in the New Jersey water, on the other hand, was found to be helping to create a stronger and crisper crust.
The experiment suggests that the unique characteristics of New York's water are responsible for its distinctive pizza crust. The host concludes that ingredients are not always created equally, and that local factors such as water quality can affect the end product of a recipe.
Here are the key facts extracted from the text:
1. The author lived in New York City for about two years.
2. New York City is known for its incredible pizza.
3. The author conducted an experiment to test the effect of water on pizza dough.
4. Three types of water were used in the experiment: New Jersey water, Richmond, Virginia water, and Raleigh, North Carolina water.
5. The experiment involved making three identical pizzas with the only variable being the source of the water.
6. The pizzas were made using the same method and ingredients, including 1.5 cups of water, heated to 110 degrees Fahrenheit, mixed with yeast, flour, sugar, and salt.
7. The dough was left to rest for 24 hours before being made into pizzas.
8. The results of the experiment showed that the New Jersey dough was thinner and more stretchy than the other two doughs.
9. The crusts of the North Carolina and Virginia pizzas were thicker than the New Jersey pizza.
10. The author conducted further testing on the waters themselves, including a litmus test and a pool testing kit.
11. The results of the testing showed that the New Jersey water had lower levels of total chlorine than the other two waters.
12. The author concluded that the lower levels of chlorine in the New Jersey water allowed more yeast to survive, resulting in a thinner and crisper crust.
13. The author also noted that the New Jersey water had higher levels of fluoride than the other two waters, which could also contribute to a stronger and crisper crust.
14. The author suggests that the unique properties of the water in different regions could be a factor in the distinct flavors and textures of local specialties.