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About Us
Our Story
Founded in the bustling streets of Brooklyn, Fuhgedoughboutit was born out of a passion for NYC pizza. We hope to help people master their own pizza making skills and bring NYC style pizza to every corner of the globe.
The name Fuhgedoughboutit comes from the word "fuhgeddaboudit" - a word used in NYC to mean many different things. It might mean "amazing" or "no way" "can't do it" or it might mean "get lost" or even worse! It's a word that is defined by the person saying it, and it's as unique as New York. Can you say that 10 times fast? Fuhgeddaboudit.
It's the water
New York City tap water comes from the NYC watershed - an area to the north of New York in the Catskill Mountains. The watershed is managed by the city and state to ensure that only the cleanest, best water makes its way into our taps. New York City boasts the country's largest natural, unfiltered water supply in the United States, ensuring that it retains its natural mineral content which is what makes NYC pizza the best in the world.
...and it's the flour
New York City pizzerias don't all use the same flour mix, but most use the same style of high-protein bromated flour. This flour is typically not available to retail customers, and has a higher protein content than any bread flour available in retail stores. The high protein content, along with other specialized ingredients and techniques, is what gives NYC style pizza its distinctive structure (it has to be foldable!) and chew. You won't find pizza like it anywhere else in the world.