A Day Working at a 1963 Queens Pizzeria Reveals Why NYC Pizza Can't Be Replicated

Dylan Huynh gets a hands-on job at Brother's Pizzeria in Queens, New York — open since 1963 — to uncover the real secret behind New York-style pizza. He preps sausage, grinds cheese, mixes 50-lb dough batches, cooks sauce, and even attempts to stretch and bake his own pie alongside veteran pizza makers Dennis and Pete. By the end, his conclusion might surprise pizza purists.