Bad Cholesterol serves sourdough pizzas with Neapolitan style in Brooklyn, New York.

About our pizza

Our “sourdough” is naturally leavened with our house starter and fermented for at least 24 hours (more like 72). Our crust is mildly sour: It’s more lactic, like an aged parmesan, than acetic, like vinegar. It’s nutty, with a hint of crisp and a lot of chew.

Our pizzas are about 12 inches. They are thin, and lightly topped. We cook them at high heat to maintain their moisture while developing char.

That’s about as close to the AVPN definition of Neapolitan pizza as we get.

When we say “Neapolitan,” we’re mostly referring to the historical origins of pizza: as a hyperlocal street food made by cooks without any professional training, and designed to feed as many as possible, as cheaply as possible.

In the spirit of that local entrepreneurship, we source from New York as much as possible. We encourage our chefs to develop flavors reflective of their tastes. Our pizzas are a simple, full, delicious meal. And we aim to price them as reasonably as we can while paying a meaningful wage to our chefs. (Hi, Bib Gourmand!)

Meet the team

Founder & Head Chef Chris Milazzo started Bad Cholesterol in September 2021 after quitting his job as a lawyer. A self-trained cook with a terrible history of high cholesterol and a penchant for sourdoughs, Chris began his culinary career by selling croissants in local parks and at unsanctioned farmer’s markets. He soon started making pizza and popping up at New York’s best breweries, serving his sophisticated sourdough pies.

He still has his law license, but he’s not taking new clients.

Lead Pizzaiolo Samuel Savage joined the team in January 2024. Chef Sam is a graduate of the Culinary Institute of America - Hyde Park. He also likes the soundtracks of High School Musical. That’s not really relevant; it’s just a fun fact about Sam.