Pizza Studio Tamaki (PST), a newly opened Japanese restaurant in Manhattan's East Village, has captured the title of New York City's best pizza according to food critic Steve Cuozzo. Founded by chef-owner Tsubasa Tamaki and run by executive chef Aki Tadaaki, the Tokyo transplant elevates traditional Neapolitan-style pies into decadent, richly topped 10-inch creations. The secret to its extraordinary quality lies in a 30-hour fermented dough made from a proprietary blend of Japanese, American, and Canadian grains, combined with a unique cooking process where the oven floor is seasoned with Okinawan salt before each pie is baked at 900 degrees Fahrenheit. Though the pizzas are premium-priced, ranging up to $37 for varieties like the five-cheese 5 Formaggi and the spicy Arrabbiata, the exceptional texture, smoky flavor profile, and perfectly balanced ingredients make it a standout destination drawing immediate crowds to St. Marks Place.