From Neapolitan and Sicilian to Detroit-style and deep dish, NYC is a wonderland for regional pizza styles. Now, a cheesy, soufflé-like pie from Milan is set to take the five boroughs by storm. Enter: The Big Ragu, the latest slice shop from cousins Francis Garcia and Sal Basille of Artichoke Pizza fame. Using a special, rotating oven, the Big Ragu creates a pie that’s crisp on the bottom and perfectly doughy through the center. Serving slices cut into cubes—and enjoyed with a controversial fork—these Staten Island natives are challenging the ways New Yorkers see pizza. Love it or hate it, just remember one thing: At the Big Ragu, the sauce is the boss.

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FOODporn.pl What Is Milan-Style Pizza? | Food Skills

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