From Neapolitan and Sicilian to Detroit-style and deep dish, NYC is a wonderland for regional pizza styles. Now, a cheesy, soufflé-like pie from Milan is set to take the five boroughs by storm. Enter: The Big Ragu, the latest slice shop from cousins Francis Garcia and Sal Basille of Artichoke Pizza fame. On this episode of Food Skills, look at their special, rotating oven, which the Big Ragu uses to create a pie that's crisp on the bottom and perfectly doughy through the center. Serving slices cut into cubes—and enjoyed with a controversial fork—these Staten Island natives are challenging the ways New Yorkers see pizza. Love it or hate it, just remember one thing: At the Big Ragu, the sauce is the boss.