Molecular Mozza

Mario Batali explains why West Coast pizza pales in comparison to New York; until he makes some changes, that is: "Water is huge. It's probably one of California's biggest problems with pizza..." Batali himself encounters the water problem at his upscale New York restaurant Del Posto, where he makes traditional Italian food. The tap water in Manhattan is far different from that of the motherland. His solution: create his own mineral-water composite. Working from a chemical analysis of l'acqua italiana, Batali's team basically clones the H2O that gives the food in Italy its — well, its gestalt. He plans to do this at Pizzeria Mozza in LA... [Wired]