Comments by "Adam Ragusea" (@aragusea) on "WBUR" channel.

I doubt this theory, if for no other reason than that NYC's water is supplied by more than a dozen reservoirs, and the relative proportions of each in the city's drinking water are constantly shifting.
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@Pancakemix56 The dough I was working with that day was too cold for gravity to have any stretching power over the knuckles at that thickness. And "throwing" the dough absolutely does something--the more rapidly the dough spins, the greater the centrifugal force applied to the outer edge of the pizza.
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Cast iron will bring the heat, but it's not porous the way a stone is. Stones wick away moisture, allowing the crust to brown without using additional fat. Cast iron is generally used with a layer of oil to brown the crust, giving it a crispy texture and a slightly fried flavor, which can be good but is definitely not NY style.
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@TheMockingjay22 Wow, so many things are wrong with what you said. First, docking does indeed get rid of bubbles, but I like a few small bubbles, so I don't dock. Second, look on the bottom of every pizza in New York and you will find cornmeal, semolina, rice flour, or some other anti-sticking agent. If you don't need one, I'm guessing your dough is too dry for my tastes.
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