Chef Wylie Dufresne Teams Up With Breads Bakery For A NYC-Style Pizza Pop-Up


Trailblazing chef Wylie Dufresne has made a number of actually good meals over time, and for me, this consists of a rare birthday feast again within the aughts at his much-missed temple of molecular gastronomy on Clinton Avenue, wd-50; a bunch of enjoyable meals at his experimental East Village spot Alder, which went by means of a number of menu iterations earlier than closing in 2015; and dozens of his donuts at Du’s in Williamsburg, which concerningly stays on a pandemic “pause.”

Beginning at this time, although, Dufresne is as much as one thing fully totally different and, because it seems, extraordinarily scrumptious: making pizza together with his buddy Gadi Peleg of the good Breads Bakery, and promoting pre-ordered pies each Tuesday, Wednesday, and Thursday night from the latter’s Union Sq. flagship store. The operation is named Stretch Pizza, it is the primary time in some 5 years that Dufrense has professionally cooked something savory, and primarily based on a number of stellar preview pies I ate final night time, we will solely hope it will stick round for some time.

“Throughout the early months of the pandemic,” Peleg mentioned, “we’d run into one another on a regular basis within the neighborhood, and Wylie began bringing me pizzas he had made in his house. We talked about collaborating on one thing, and brainstormed some croissant-type concepts, however Wylie mentioned he had been taking place the pizza rabbit gap for a complete 12 months, and wished to run with it.” And so, with the assistance of Breads “dough grasp” Darwin Castillo, Stretch Pizza was born.

a trio of slices


Scott Lynch / Gothamist

The twelve-inch pies at Stretch Pizza are what Dufresne and Peleg name “New York Fashion,” with toppings which have actual presence, loads of cheese, and crust that is not too crackery, not too doughy, not too moist within the center, just a few basic NYC folds. “We’re each from the town,” mentioned Peleg, “so we did not actually take into account every other type.”

There are 4 varieties to start out issues off. The Every part pie is improbable, with a slathering of cream cheese, some glorious aged mozzarella, and a beneficiant sprinkling of everything-bagel spices (garlic, poppy, sesame, salt) and tiny bits of chive protecting the highest. Dufresne plans on utilizing the Union Sq. Greenmarket as a major supply for screaming-fresh specials, and proper now which means ramps, which he grills and lays atop a pie, together with a energetic Romesco sauce and two varieties of cheese, known as Sketches of Spain.

The Traditional New York pizza stars Dufresne’s house-made tomato sauce and extra of that aged mozzarella, all charred and chewy. Your fourth alternative for now’s the Sofa Potato, which pairs fingerlings with bitter cream, rosemary, scallions, and cheese. As a pleasant bonus, the duo are additionally providing a improbable Calzone, probably the sleeper hit of the entire operation, a giant doughy bundle stuffed breakfast-style with smooth scrambled eggs, melted muenster and American cheese, and scallions for some chew.

As somebody who continues to be studying and training the precise, bodily craft of creating a pie, Dufrense got here up with the identify “Stretch” as an homage to all of the pizza makers who make it look really easy, even meditative after they’re stretching out the dough. “I’ve nothing however respect for these guys,” he mentioned. “That is laborious to do.”

Stretch Pizza shall be serving its pies out of the Union Sq. Breads Bakery, 18 East sixteenth Avenue, each Tuesday, Wednesday, and Thursday from 5 p.m. to eight p.m. Preorder through Tock, with new open slots added incessantly.