Chef Tsubasa Tamaki brings his Tokyo Neapolitan pizza to NYC with Pizza Studio Tamaki

New York doesn't just magically have the most unique food in the nation; creative individuals like Chef Tsubasa Tamaki bring rich culture and delicious fusions to the heart of Manhattan.   At Pizza Studio Tamaki, Tamaki is serving up Tokyo-Neapolitan pizza. His pizza isn't the slices you buy at the local New York pizzerias, or even a sit-down Neapolitan-style pizza at a restaurant — Pizza Studio Tamaki serves up a warm, charred, crusted pie made with ingredients straight from Japan, teaching New Yorkers what cultural immersion is all about.  "It's light, fragrant, slightly charred, and with a distinct punch of salt," Tamaki says.  Unlike the very circular cornicione of a Neapolitan pizza, Tamaki stretches his dough, made with proprietary flour imported from Japan, so the outer crust expands dramatically. "I stretch the dough so the crust puffs up like a cloud," Tamaki says. "I also sprinkle salt directly onto the floor of the pizza oven, a signature technique we call the 'salt punc