Wood and coal-fired stoves could soon be a thing of the past, as many pizzerias citywide now have to change the way they serve a pie.

The new stove emissions rules that went into effect Saturday now require pizzerias using these stoves to cut their smoky pollutants by 75%.

"All New Yorkers deserve to breathe healthy air, and wood- and coal-fired stoves are among the largest contributors of harmful pollutants in neighborhoods with poor air quality," the Department of Environmental Protection said in a statement to News 12. "This common-sense rule was developed with restaurant owners and environmental justice groups and is a product of years of review. We are confident that these critical upgrades will allow us to cut harmful emissions and prioritize New Yorkers' health, while preserving authentic New York City pizza."

Vito Randazzo, owner of Graziella's in Fort Greene, told News 12 that while they plan on complying with city standards, this is going to be a costly transition.

"It's over $25-30,000, and that's just the upfront cost," Randazzo said. "You need an architect, you need an engineer, you need people to check out, clean it out every week every month. Nine gallons of water it uses per hour. Just imagine 9 gallons of water down the drain every hour just to maintain this, 15,16 hours a day. That's a lot of money."

Grimaldi's Pizzeria in Dumbo also told News 12 in a statement of its plans going forward with the new regulations:

"While Grimaldi's Pizzeria remains committed to the century-old pizza making traditions of using coal-fired brick ovens, we will fully comply with all city and state ordinances. We are currently working with the city to ensure compliance with all carbon emission guidelines, while remaining steadfast in our commitment to preserving the same signature Grimaldi's crust that our guests have come to know and love."

The DEP further explains that restaurants have until 2025 to upgrade before they face possible violations.