Case Study & ROI: How a Virginia Pizzeria Replicated NYC Water—And Skyrocketed Dough Quality
Target Keywords: replicate NYC water, pizza water ROI, water quality dough
The Challenge: Expanding Beyond NYC Without Losing Flavor
Charlie Cohen founded Brooklyn Bagels & Brooklyn Pizzeria in Virginia Beach after relocating from New York. Despite using top ingredients and traditional recipes, the dough failed to recreate that signature NYC texture—until they realized the real factor: the water.
Water Science: NYC Water vs. Local Tap
NYC water comes primarily from the Catskill-Delaware watersheds. It’s considered “soft”, with lower calcium and magnesium, and a pH around 7.2—ideal for gluten formation and fermentation in dough.
Hard or highly chlorinated local water can inhibit yeast activity, tighten dough structure, and produce a crust that’s dense or flat—even with top-tier flours.
The Solution: Installing New York WaterMaker
New York WaterMaker allows operators to replicate NYC’s water profile from any U.S. tap—no shipping required. It automates mineral balance and pH adjustment for consistent water quality tailored to pizza or bagel dough.
- Instant water calibration to NYC levels
- Works with any existing recipe
- Compact, low-maintenance system
Results & Impact: Concrete ROI from Real Data
After implementing NYWM:
- Bagel output increased to ~3,500/week; pizzas reached ~1,500/week—matching NYC standards.
- Bagels averaged 6.5–6.7 oz vs. competitors’ 3 oz—doubling both volume and customer satisfaction.
- Better texture and crust crunch boosted reviews and repeat orders.
- Eliminated costs tied to water import or recipe tweaking.
A basic ROI comparison shows this:
| Method | Annual Cost | Outcome |
|---|---|---|
| Import NYC Water | $20K+ | High cost, logistic delays |
| Local Tap + Recipes | Variable | Inconsistent dough |
| NY WaterMaker System | One-time ~$15–25K + low annual maintenance | Consistent product, scalable |
Annual upkeep for the system is under $1,000, mostly for water testing and routine component checks.
Why It Beats Shipping Water or Tweaking Recipes
- Scalability: Easily roll out consistent dough across multiple locations.
- Cost-efficient: No recurring water shipping or recipe development costs.
- Predictability: Chemical consistency ensures dough behaves the same.
Conclusion: Real NYC Dough, Anywhere—With Real ROI
Installing New York WaterMaker offers a measurable payback—for quality, customer loyalty, and expansion potential. It’s not just water; it’s the foundation of authentic dough replicated, no matter the location.
Want to see the full calculation or compare your existing costs? Contact us for a free ROI consultation.
