How can you make good Neapolitan or New York or Chicago style pizza? The answer isn’t really in the ovens, although those are important. Good pizza is all about water. The amount of water in your ingredients and the way you bake your pies in the oven to remove that water, can all be optimized to produce the kind of pizza you want. Along with these tips about water, the author discusses several of his favorite recipes and techniques from years of eating and experimenting with pizza.