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Michelin-starred chef Wylie Dufresne can now be found making sell-out New York-style pizzas at Breads Bakery's weekly pop-up near New York's Union Square, and people can't get enough of them.
The former chef and owner of WD-50, Alder and Du’s Donuts, got hooked on pizza-making a couple of weeks into lockdown. He dedicated the rest of his homebound year developing his technique, applying the same flair and determination that took his fans to donut heaven. "I had no idea that I would end up falling so far down the rabbit hole," he says of his journey into pizza obsession.
Photo: Ashley Solter
After getting a new pizza oven at home, and getting to know Breads' Bakery owner Gadi Peleg, the stars aligned and Stretch Pizza pop-up was born on 20 April. "It quickly became clear that each admired the other's work and the two, both of whom grew up in Manhattan, had much in common," a press-release explains. "They started discussing ideas to get Wylie into the bakery, which was, during the pandemic, one of the few neighborhood spots still open." The pizzas have since become a sell-out success and rave reviews have followed.
The 12-inch New York-style pizzas ($19) are available in four varieties.
Photo: Classic New York Pizza/Ashley Solter
- The Classic New York (house-made pizza sauce, aged mozzarella and Parmesan)
- Everything Pie (cream cheese, aged mozzarella, everything bagel spice and chives)
Photo: Everything pizza (left) and Couch potato pizza (right)/Ashley Solter
- Couch Potato (fingerling potatoes, sour cream, rosemary, scallions, aged mozzarella and Parmesan)
- Sketches of Spain (Romanesco sauce, grilled ramps, aged mozzarella and Parmesan)
There's also a breakfast calzone ($7.50) stuffed with scrambled eggs, Muenster cheese, American cheese and scallions.
Get there early to avoid disappointment. Pre-order through Tock, Tuesday, Wednesday, and Thursday, 5 p.m. to 8 p.m.
Watch Dufresne as he tells us about the time he made his biggest chef mistake working for one of New York's biggest name chefs:
