While we in L.A. believe that we're producing truly great pizza right now — some are calling it a "pizza renaissance" — there are still those who believe that New York retains the bragging rights for pie-making perfection.

It’s the decades-old deck ovens, the production process, the generational wisdom, the ingredients, they say.

Others say it’s the water, and that in California, we simply don’t have the “right” water to make “real” pizza.

But what if you could replicate the water from any of these cities right here in L.A.? As LAist's How to LA producer Megan Botel found out, that's what some LA pizzerias are doing. 

For more, read about it in LAist: https://laist.com/news/how-to-la/water-new-york-pizza-los-angeles-eateries