Blog

The Journal Stories, craft, and the culture of New York pizza.

Why Ceres Is the Most Important Pizza in New York Right Now

Dave Portnoy called it spectacular. The Infatuation gave it an 8.3. Here’s why the hype is real — and why it’s not going away any time soon.

May 2025Read More →

Craft & Technique

The Science Behind the Sourdough: How Ceres Gets Its Crust

Long fermentation, natural leavening, and Michelin-level precision — inside the making of NYC’s thinnest, most talked-about crust.

April 2025Read More →

NYC Dining Culture

Why Selling Out Every Night Is a Feature, Not a Bug

Ceres only makes ~150 pies a day. That scarcity isn’t accidental — it’s the point. And it’s what keeps the quality exactly where it needs to be.

March 2025Read More →

Marco Santoro

Marco Santoro is an Italian-American master pizzaiolo, baker, and culinary writer with over 14 years of professional experience across Naples and New York City. Having trained in Michelin-starred bakeries and traditional wood-fired pizzerias, he specializes in naturally leavened sourdough fermentation, artisanal flour hydration, and heritage Italian culinary traditions. At Ceres Pizza NYC, Marco shares deep-dive menu reviews, dough science breakdowns, and insider dining guides.

Master Pizzaiolo & Culinary Director at Ceres Pizza NYC · AVPN Master Certified Pizzaiolo · 14+ Years Artisanal Baking

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