Learn what makes it Real!
Greg, the owner of NY Pie, grew up in New Jersey working from a very young age with some of the best Italian pizzeria owners in the Northeast. In both New York and New Jersey, Greg learned both the trade and the art of making New York style pizza.
After several persistent requests from Greg, his first mentor told him that he could have a job as soon as he was tall enough to see over the counter. At 12 or 13, he was hired to assemble pizza boxes, do dishes, and clean the restrooms. From there, he learned to make dough from scratch, hand-toss the dough, make the sauce, and finally make NY style pizza.
Over the years, Greg developed his own Italian recipes and “secrets” into what is now “NY Pie.” New York pizza has fairly specific traits — a thin and crispy crust, the right amount of quality sauce (not too much so that you can taste the flavor!!) and the best cheese on the market.
“It’s basically all I know since I was a little kid. But, I really fell in love with it when I was five or six - seeing Tony throw the dough up at “Bella Capri” in Jersey. Every time I went in to see Tony, I asked him for a job. “Once you can see over the counter – kid, I’ll hire you.” He eventually did hire me. Ever since, I knew I wanted to be a pizza guy.