For over 40 years, Michael Ayoub has been in the kitchen. And for much of that tenured duration, his hands have been kneading, rolling and serving up his favorite dish: pizza. When he started Fornino back in 2004, he took on the Neapolitan pie with an eye for New Yorkers, creating a pizza that has the noted chew of the Italian version but with a crust sturdy enough to withstand our love of takeout. And as our pizza scene has grown to welcome newcomers, Fornino has stood the test of time, marking its 20th year in business. We spoke with Ayoub about his stretch in the industry, the science of pizza and how he is celebrating this milestone with some of his favorite hits (and how you can, too).