20 years later, this pizzeria is still one of Brooklyn's finest

For over 40 years, Michael Ayoub has been immersed in the pizza industry, founding Fornino in 2004 to innovate Neapolitan-style pizzas suited for New Yorkers.

Ayoub notes, 'I wanted to do something in New York that hadn’t been done before, creating a pizza that is sturdy enough for takeout yet retains Neapolitan qualities.'

He expresses that pizza is often perceived as easy, stating, 'It was the hardest thing I ever did to create a menu with just one product; it had to be damn good.'

The tagline 'The Art and Science of Pizza' reflects Ayoub's deep dive into pizza-making, emphasizing the precise science behind dough hydration, fermentation, and protein content.

Read at Time Out New York