Lets start with one of the most frequently asked questions:

“Your pizza is so good, you must use New York City tap water, right?”

Precinct Pizza does not use New York water. Lets first set something straight. New York style pizza, is a style of pizza, not a certain taste. Not all Pizzerias in New York have the same taste, just because they use New York tap water. There are many factors in making good quality dough, and the water is just one variable. Precinct Pizza uses a triple filtered water method in our dough preparation. The water we use, is as pure as spring water.   

As of July 2011, there are 3,019 listed restaurants in the five boroughs of  New York City that are classified as Pizzeria’s or that sell mainly pizza. Do you think they are all great?   No.   So, its not the water.

Making a great pizza is actually not very difficult. The usual, main difference between a so-so pizza, and a great pizza, is the quality of the ingredients. If you use cheap ingredients, the pizza tastes cheap. If you use the best ingredients available, then it will be more likely that the pizza will be great. But most pizzerias try to save money by using cheapier ingredients. The difference becomes obvious. 

At Precinct Pizza, we only use the best ingredients available, which is usually the most expensive to purchase. As an example, most pizzerias use the cheapest oil in their dough to save money. Precinct Pizza uses 100% Extra Virgin Olive Oil imported from Italy in our dough. Every ingredient that Precinct Pizza uses, in our dough and all of our food, is the best quality we can find. It costs more to use the best ingredients, which is why our pizza and other food items are not be the cheapest in town, but, no one can beat our quality.

Always beware of pizza when it is advertised at low, low prices. Usually it is dough that is near its expiration or is just made cheaply from the start.