Six Chefs Reveal What It Really Takes to Perfect New York-Style Pizza
PMQ’s latest feature dives deep into the craft behind authentic New York-style pizza, spotlighting insights from six respected operators—including Saroki’s Crispy Chicken & Pizza, whose co-founder Curtis Saroki emphasizes that “every single detail matters” when chasing the perfect slice.
Across the article, the chefs break down the fundamentals: thin but structured crusts, long fermentations, balanced toppings, and disciplined dough handling. They highlight the hallmarks of a true NY slice—foldable, crisp-yet-chewy, and cleanly executed without excess grease or overload.
Saroki’s contribution focuses heavily on process control: staged ingredient mixing, cold fermentation, letting dough come fully to room temperature, and managing deck-oven rotation to avoid hot-spot inconsistencies. Others echo the theme that NY-style pizza only looks simple—its consistency comes from systems, precision, and day-in, day-out craftsmanship.
For operators and enthusiasts, the article offers practical tactics and behind-the-scenes perspectives from brands including Madison Avenue Pizza, The Slice, Camille’s Pizzeria, Home Slice Pizza, Regents Pizzeria, and Saroki’s Crispy Chicken & Pizza—all demonstrating that the iconic NY slice is equal parts tradition, technique, and relentless attention to detail.
