Just "special" water won't give you a good pizza. Good raw material is so a must. I'd keep it mostly simple and pay up for the good stuff. Organic seems to work pretty well. Good year and all.
Ummmm, yeah, I don't think I'm going to be the only one to tell you there's nothing "special" about NYC tap water, and it's certainly not "organic."
It does, though, make the difference, as does altitude (Hello, Denver) and some other factors that weren't relevant to the SF discussion but apply more to other towns (Chicago, DC...)
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