Famous pizzerias in the Big Apple could be forced to reduce production of their famous wood-fired pizzas, all because of a new law that requires restaurants that use this decades-old baking method to reduce carbon dioxide emissions by 75 percent.

The New York City Department of Environmental Protection has come up with new rules for restaurant owners. This rule requires the installation of a system to control harmful emissions, especially on furnaces installed before 2016. Some restaurant owners complain of spending more than $20,000 in this peak for various air filters. Restaurateurs are trying to convince city officials to exempt wood- and coal-fired ovens from the law, as they are important to the traditional way of preparing pizza, which would not have the same taste without them.