Pizza hot takes and conspiracy theories are easy to come across but trickier to substantiate. One of the most prevalent claims made by NYC pizza makers and their acolytes is that the tap water found in the five boros is superior to the H20 elsewhere in the country, contributing to a better overall profile for pizza.
To root out the biggest pizza myths (or confirm those we are hazy about,) we tapped two certified pizza experts, Jeff Smyl and Ian Coogan of Chicago's Pizzeria Portofino and NYC pizzeria KID.
Here's what these pizza pros named as the biggest pizza-making myths and falsehoods.
No. 1: Tossing dough is just for show
tossing pizza dough
Tossing pizza dough may look like fun and games but it has a culinary purpose, too. MaximFesenko/Getty
False. "While throwing pizza dough can also be great for show, the centripetal force at work absolutely helps stretch the dough properly," says Coogan.
Pizza-making novices can opt for simpler alternatives such as utilizing a rolling pin or tried-and-true hand-stretching techniques.
Begin by lightly flouring a work surface (a half cup should suffice for a standard 12-inch pizza). Grab a room temperature dough ball and press down on its center with your knuckles and/or fingers. As the dough expands outward, begin to push and pull it gently while maintaining its circular shape. Pop air bubbles along the way and flip it once or twice to maintain consistency in thickness.
Once the dough has reached your desired size, pinch the edges around its circumference to create a raised barrier. This will not only help to contain your sauce and toppings, but will also yield a puffy and pillowy crust after baking.
No. 2: You shouldn't freeze pizza dough
Pizza dough balls on a flour covered board
Go ahead and stick that pizza dough in the freezer if you've made too much. Vima/Getty Images
False. In fact, you can even roll out and partially cook your pie shell to set aside for later.
"If you have a great batch and some extra time, you can prep and cook them halfway, plastic wrap them and have an easy pizza dinner without having to mix, proof and stretch from scratch," Smyl says.
As with frozen raw dough, the easiest way to thaw it is by placing it in the refrigerator overnight. You can also leave it on the counter for a couple of hours, but be mindful of room temperature. If it's too hot, the yeast will activate and the dough will overproof, resulting in a crust that's flat and dense.
Be mindful of toppings, though, as they fall into two categories: ingredients to add while raw and ingredients to add after your pizza has cooked. Fresh burrata and delicate chopped herbs, for example, are not things you generally want to add before a pie is tossed into an oven.
No. 3: Wood-burning ovens add flavor to pizza
breeo-luxeve-fire-pit-live-fire-pizza-oven-lifestyle-4
Wood burning pizza ovens have an undeniable charm, but the source of your heat doesn't affect the flavor. Chris Wedel/CNET
False. "While coal or wood can help with the convection inside a pizza oven, neither one imparts flavor," says Coogan. "The technology surrounding pizza ovens has come so far that it is not necessary."
Coal and wood do, however, affect the texture outcome and can influence what is known as "flavor perception."
Read more: Best Pizza Ovens for 2025
No. 4: NY-style pizza requires NYC water
pizza slice
A New York pizza proprietor told me New York-style pizza doesn't require New York water. David Watsky/CNET
False. New Yorkers will certainly say otherwise (it's in our nature to be skeptical), but Coogan argues that it has less to do with the ingredients and more to do with the recipe.
"While you may need to filter your water if it's hard, the idea that certain items can't be replicated elsewhere is false and likely is because the correct recipe isn't being followed," he says.
The same can be applied to other iconic New York eats such as bagels and rye bread. So before you place a special order for imported tap water from Manhattan, try to replicate its crisp and clean characteristics by mirroring the mineral content.
No. 5: Pizza stones are necessary for a perfect pie
pizza-stone
Pizza stones go a long way in making great pizza on the grill or in a standard oven. Cast Elegance
False. But they're a darn good tool to have on hand.
"If you're looking for that 'crunchy on the outside, soft on the inside' crust, it comes from a pizza stone," Smyl says.
Coogan, on the other hand, implores amateur cooks to consider other options and not rush to invest in the accessory.
"While pizza stones can be a fun tool to add to your arsenal, it shouldn't be what stops you from trying to make pizza at home," he says. "Try a grandma-style sheet tray pizza or a cast-iron pie."
No. 6: Pineapple should never go on pizza
pineapple and ham on pizza
eftoefto/Getty
True and false. If you're speaking to an Italian, chances are good that they'll demand authenticity. But it's ultimately up to you if you choose to experiment and concoct innovative flavor combinations. You have nobody to please except yourself and maybe a few critical friends and family members.
"Classic pizzas are great, but don't be intimidated by pizza purists," advises Smyl. "It's OK to experiment and put whatever you want on it. The best pizza for you is the one you love the most." Our restaurant, for example, offers a charred pepperoni with hot honey, as well as a roasted lamb and feta pie with mint gremolata, garlic confit and parmesan.
Coogan echoes these sentiments: "Everyone should mind their own business and let people eat what makes them happy."
No. 7: The quality of dough isn't as important as the toppings
dough being rolled out with peroni bottle
You better believe you can use a Peroni beer bottle as a rolling pin. Pamela Vachon/CNET
False. Or at least that's what most pizzaiolos will tell you.
As the foundation of the beloved dish, it's essential that your dough is perfect. "The biggest variable in dough production is the water content," says Smyl, who recommends a range of 55 to 75%, though 60% is ideal for home cooks who want to at least guarantee a "lighter, crispier crust," he says.
In addition to water content (which can be calculated by simply taking the weight of water, dividing it by the weight of flour, and multiplying the result by 100), good pizza flour is a necessity. "Caputo and King Arthur are two brands I've used both professionally and at home," shares Smyl. "Start with their basic recipes (on the back of their bags) and feel free to experiment with your oven."
Don't beat yourself up if it's not completely like your favorite pie place. Smyl admits that it took him nearly a year to master a perfect base. You can also purchase premade dough from the grocery store or even your favorite pizza shop upon special request.