athat I pointed out that there are plenty of places in the region that make mediocre or lousy pizza using the same water.

My point very simply was, you might have 5 to 10 places at most in the greater Atlanta region that buy locally sourced sausage and cheese from small producers, that make their dough and sauce from scratch from family recipes and use wood or coal fired ovens. You can find more of such than that in Brooklyn alone.

It's not that complicated. New York has Texas BBQ restaurants, owned by relocated Texans. But not as many as Dallas or Austin. And not as nationally renowned. Same principal.