Bad Cholesterol serves naturally leavened sourdough pizzas in Brooklyn, New York.

About our pizza

Our “sourdough” is naturally leavened with our house starter and fermented for at least 24 hours (more like 72). There is no commercial yeast in our dough.

Our crust is mildly sour: It’s more lactic, like an aged parmesan, than acetic, like vinegar. It’s nutty, with a hint of crisp and a lot of chew.

Our pizzas are about 12 inches. They are thin, and lightly topped. We cook them at high heat to maintain their moisture while developing char.

Meet the team

Founder Chris Milazzo started Bad Cholesterol in September 2021 after quitting his job as a lawyer. A self-trained cook with a terrible history of high cholesterol and a penchant for sourdoughs, Chris began his culinary career by selling croissants in local parks and at unsanctioned farmer’s markets. He soon started making pizza and popping up at New York’s best breweries, serving his sophisticated sourdough pies.

He still has his law license, but he’s not taking new clients.

Chef de Cuisine Samuel Savage joined the team in January 2024. Chef Sam is a graduate of the Culinary Institute of America - Hyde Park. He also capital L LOVES the soundtracks of High School Musical. That’s not really relevant; it’s just a fun fact about Sam.