Bad Cholesterol is a Brooklyn-based full service catering and hospitality group, specializing in naturally leavened sourdough pizzas.

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.

Chef & Owner 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.

Chris opened his first restaurant, Third Time’s the Charm, in October 2025.