""At 20 years old, you do things more impulsively than you do at 68, but I think it was a great move,""
""Sometimes life is all about taking opportunities when you see them.""
""The Art and Science of Pizza,""
Michael Ayoub entered the restaurant industry at age 20 by buying half of Skaffles while studying radiology. He went on to own multiple Brooklyn restaurants, most notably Cucina, which became the first Brooklyn restaurant reviewed by The New York Times and earned two stars for its pastas and Chicago-style pies. Ayoub favored pizza and adapted Neapolitan techniques for New Yorkers by adjusting hydration, protein counts, and flour strength for portability. He developed fermented, wood-fired pies under the tagline "The Art and Science of Pizza," creating the Neo-Neapolitan category and expanding to Union Square.
Read at Time Out New York
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