He sold the pizza before he made it
Chris Cutillo spent years in restaurant supply, moving ingredients to kitchens all over New York City. Eater quoted him in 2019 on why cup and char pepperoni was taking over, back when he was selling it to places like Williamsburg Pizza.
Then the pandemic hit, and the man who stocked everyone else’s kitchen opened his own on Austin Street.
He already knew which suppliers to call. That is why Cup N Char is on the menu, and why the mozzarella comes two ways.
The dough
Sourdough starter, fermented two days before it ever sees a pan.
Slower is better. More flavour, easier to digest, and a crust that holds instead of folding on itself.