So this stuck out on a box of pizza dough: Made with New York water.
But the more I think about it, it makes sense.
One blessing about being in upstate New York is the natural purity in our water sources. Deep, clean, cold watersheds, with water so pure, some public water sources need only sand filtration. It’s no wonder a pizza dough maker would brag about it.
Some notes on the water up here:
• The small Montgomery County villages of Canajoharie and St. Johnsville have won statewide awards for water quality. Their reservoirs are actually in central and western Fulton County, about 15 miles east of us, and filtered by sand.
• When the bottlers of Crystal Geyser-brand spring water were looking to tap a new source, they searched the same Fulton County woods as Canajoharie’s and the city of Johnstown’s water supply before settling on Canajoharie’s watershed in Ephratah. Their water is piped a mile down the road to the plant in the town of Johnstown — a spot so desolate, the builders had to use generators since it took so long to get power to that spot.
• All of New York City’s water comes from a Delaware-sized network of reservoirs and lakes in the Catskills. If you’ve been lucky enough to live in one of the five boroughs, or one of the suburban counties who use New York’s water suppy, you know all about the quality.
• Water treatment is tricky, so a good water source cannot be ignored. Canajoharie and St. Johnsville are neighbors with villages with some funky yellow-tinged water. Johnstown has great water; Neighboring Gloversville’s tastes of chlorine. One of our wells, whose water needs extensive treatment because of sulfur, sits just a mile from one of the village wells for the public water supply. No doubt the village has some of the same problems.
Today, when watching a local beverage distributor unload cases of bottled water at a pizzeria, I thought about how important a reliable water source can be for a dough maker. No doubt, these guys rely a reliable water brand for reliable results. The wrong chemicals or minerals can throw off a dough.
This particular dough I bought was, no doubt, made in the Bronx or Queens from some of the billion gallons a day that ride gravity more than 100 miles. I don’t know if that’s worth advertising on a side of a box, but this is one claim I won’t laugh at.