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In Episode 55 of Charred: A New Haven Pizza Show, we sit down with Connecticut water experts Bill and Pat to break down the science behind the heated water debate when it comes to pizza in New Haven.
We talk about:
💧 What’s actually in Connecticut water
🍕 Whether water chemistry affects dough texture and char
🔥 If New Haven pizza would taste the same somewhere else
🧪 The myths vs. the measurable facts.
Is it minerals? Is it nostalgia? Is it marketing? Or is the water truly part of the magic?
We get all the answers in this episode. Comment below with your thoughts.
Subscribe for new episodes every other Friday.
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Charred is a bi-weekly show discussing all things pizza with a focus on New Haven Style. Hosted by Frank Zabski, owner of New Haven Pizza School and Kevin Begley of Star 99.9. We will cover all things pizza. Pizza news, topics, debates, opinions, tutorials, reviews, plus guest interviews from all over the pizza industry.
