The Great New Haven Pizza Water Debate

Does Connecticut water actually make New Haven-style pizza better?

In Episode 55 of Charred, Kevin and Frank sit down with water experts Bill and Pat to separate myth from science. We dig into mineral content, dough chemistry, and whether the famous New Haven apizza flavor could truly be replicated somewhere else.

If you’ve ever heard someone say, “It’s the water,” this episode is for you.

We break down the facts, challenge assumptions, and get nerdy about pizza in the best way possible.