Chef Atalay has gotten his pizza recipes down to a science at his new restaurant Nuovo York Pizza!
Atalay, who’s originally from Turkey came to New York in pursuit of a master’s degree after completing his undergraduate studies in chemical engineering. After being encouraged to follow in his sisters’ academic footsteps, his time at East Village Pizza garnered his entrepreneurial spirit. For ten years under the mentorship of owner Frank he gained a wealth of knowledge of the pizza industry.
This year, Atalay opened Nuovo York Pizza, which isn’t your average pizza shop. Using his chemical engineering background, he takes into consideration the kinetic energy of the molecules that make up the sauce along with their viscosity and how they mix with other ingredients.
All the ingredients are carefully selected, ensuring high levels of calcium, adequate amounts of sodium and low levels of potassium to enhance the nutritional value of the sauce while maximizing flavor. The sauce is then quickly cooled using an ice bath, this rapid cooling preserves the nutritional value, and prevents unwanted chemical reactions.
The perfect chemical balance that is surely recognized by your taste buds. Atalay’s passion as he talks about his process is also inspiring. From the Pesto Pepperoni Pizza to the Herald Square Cheese Sicilian Pizza and gluten free options, there’s a little something on the menu for everyone at Nuovo York Pizza!
