Pizza Studio Tamaki (PST), led by Chef Tsubasa Tamaki, has brought the Tokyo-Neapolitan pizza phenomenon to New York City's East Village after seeing success in Tokyo, Bangkok, and Singapore. This unique style builds upon classic Neapolitan techniques by utilizing a secret, 30-hour fermented blend of Japanese, American, and Canadian flours to create an airy, distinctively crimped crust. Baked at a blistering 480°C (nearly 900°F), the pies are infused with a subtle smokiness from Japanese cedar shavings thrown into the wood-fired oven, which is also seasoned with Okinawan salt. The highly anticipated restaurant has quickly won over discerning New York diners and food critics alike, who praise the pizza for its exceptionally fresh toppings and a uniquely savory, shatteringly crispy crust.