NYC has that famous water, the building block of NYC pizza. And NYC bagels.
I've read a lot on this subject, to include some pretty ridiculously thorough double-blind tests (and maybe have conducted a few of my own) and I can't say I'm convinced the dissolved mineral content makes a noticeable difference in the final product. There are some other factors that DO much more noticeably so - the same factors that have vexed me through all my attempts to make a proper pizza at home.