Visited Stretch in October of 2023. Lived in NYC for half a decade, worked in restaurants over 10 years (including a residency with Chef Dufresne), and was fortunate enough to have visited Italy. The Shakshouka pizza at Stretch is hands down the best I've ever had. It wasn't even close.
I worked in a bakery in the outback that serviced many small towns. We had a dough divider that could kill the hulk, that made 24 portions, and a baller "rounder" that was massive and archaic compared to Wileys. Seems so much nicer. Although the old baller we used had so much travel the balls were very smooth at the exit. So many jokes to be made in that sentence.
this is the best kind of molecular gastro - when it's not fart huffing deconstructions, foams or weird plating; but rather applying science and technique to the product in a way that acknowledges each step of that completed dish and creating variations by adjusting each of those steps. TECHNIQUE over GIMMICK.
Yeah, most people are conservative and just like a plain, then maybe pepperoni, Sicilian, grandma, or white here. But there's also the gourmet slice culture here and NYC is so big you can make pizza that caters to different tastes.
With over 25 years of experience as a chef, I would gladly work without compensation for such an extraordinary individual. Moreover, I'm impressed by the quality of the kitchen staff and equipment available.
wow! i idiolize this dude work when i was a teenager, i understand why he likes pizza making, once you make it you will understand how fun the process goes XD what a cool wylie dufresne! one of the master in molecular gastronomy indeed 👍
A lot of innovative thinking with the unconventional ingredients like soy sauce and Ritz crackers and the two temperature baking. Also pretty cool that he's not gate-keeping what he's learned.
still cant get over how Scott Wiener once asked for a "well-done" slice of pizza, checked it with a temp gun, then burned his mouth and said "too hot!"
Eh, he's a self-proclaimed pizza nerd that does nerdy stuff like that. He's also a premier pizza historian, runs a charity, and there's a reason he's so respected in the industry, even if a bit too close to the business interests in it. Let it go.
Learning how they prepare a pizzas you can see how,the team works together as a team,understanding the importance to do the job properly and with respect love and heart in the process of preparing a great meal for you.
When Italians first came to America, pizza were sold as 'tomato pies' in English. Eventually the language met halfway and they became known as pizza pies, but nowadays we just call them 'pies' to refer to the whole pizza because it's easier. In NYC, the round pie is super dominant, to the point that 'pie' became synonymous with round pizza while 'square pie' still existed as its own term, so eventually people just started saying 'square' if they wanted to be specific. Even if I say something like "Can I get a square with onions and mushrooms?", there is an implication that 'square' should be followed by 'pie' if I were fully pronouncing everything and not leaving you to assume words that don't actually add much meaning to the overall sentence.
I surmised that they call it a square because they slice the rectangle into squares for individual servings. not sure tho, I might be just talking out of my ass
I'm a purist, and anything else besides a clasic sourdough napoletan pizza shouldn't be called a pizza. Also, what's the point of eating raw mushrooms, they have to be cooked to have any nutritious value?!?
Most important chef in the us? Maybe. In the world? Come on… Even in the USA I would say that Tower, Ripert, Achatz, Keller are/where far more important. Just to name a few. In the world: please…. The list would be far to long with more influential chefs.
0:31 Are we allowed to mix the uncooked dough with ground meat into 1 as a crust and base before adding all toppings and sauces....especially with thickbased PIZZA
I found square pizza by topup baking to work the best for me. Dough and sauce alway handmade, bottom has sesame seeds, stretch on cutting board than flip into pan.
Just an old school type of opener, very common in Europe about 30-40 years ago at least. It sort of attaches to the side of the can and there's a tooth-like bit of metal that you use to make a bunch of holes into the can until it's fully open
as much as I appreciate creativity and making a traditional dish different. There is still something about traditional pizza. It is like a comfort food that just feels good and makes sense. I know pizza is not a traditional Italian dish. But all these different takes seem odd.
There will always be a place for "traditional pizza", whatever that actually means. Flatbreads and other similar dishes to pizza have been around for centuries and BEFORE the Renaissance. The Margherita pizza was invented in 1899. This is just another classic example of historical misunderstanding of food and its place. I can't tell you how many Italian-Americans and Italians like to gatekeep pizza as if food hasn't evolved over the years, and continues to evolve with or without Italian/Italian-American involvement.
"we're still trying to be respectful of the art of making meatballs" Sounds so silly, but hes forced to say that or else the italians and swedes come crying like another commenter here. Its just a ball of meat with other ingredients to enhance flavor and texture.
Visited Stretch in October of 2023. Lived in NYC for half a decade, worked in restaurants over 10 years (including a residency with Chef Dufresne), and was fortunate enough to have visited Italy. The Shakshouka pizza at Stretch is hands down the best I've ever had. It wasn't even close.
Wylie Dufresne is a mad scientist in the best possible way
Love how passionate he is! The no-host format really allows the chefs a chance to share their passion
Those meatball sliders are CLEARLY a stoner’s dream cure for the munchies.
Wylie has always been so awesome. He cares about the process making dishes so much. Cool to seee him again!
the Rounder machine is absolutely wild
I worked in a bakery in the outback that serviced many small towns. We had a dough divider that could kill the hulk, that made 24 portions, and a baller "rounder" that was massive and archaic compared to Wileys. Seems so much nicer. Although the old baller we used had so much travel the balls were very smooth at the exit. So many jokes to be made in that sentence.
Wylie definitely does his own thing. I am always impressed with how he can just make a new restaurant and give up or put behind his old ones.
this is the best kind of molecular gastro - when it's not fart huffing deconstructions, foams or weird plating; but rather applying science and technique to the product in a way that acknowledges each step of that completed dish and creating variations by adjusting each of those steps. TECHNIQUE over GIMMICK.
Wylie was THE guy for everything molecular you said for a good 10 years. I’d say though he helped pioneer those techniques and got out a while ago.
great comment
Love a place that weighs out their meat portions to ensure everyone gets a consistent product everytime.
I am shocked in a good way. That this pizza restaurant is a success. Given how strict some people are when it comes to pizzas in New York
People are absolutely NOT strict about pizza in NYC. They'll try all kinds of things.
Wylie also has a pretty big name in the culinary world from his fine dining days. I’m sure that doesn’t hurt business.
As a New Yorker I’d say you’re mistaken! A friendly little ‘anything goes’ in this town!
Yeah, most people are conservative and just like a plain, then maybe pepperoni, Sicilian, grandma, or white here. But there's also the gourmet slice culture here and NYC is so big you can make pizza that caters to different tastes.
This video was an absolute treat to watch, with Wylie and Tobias creating a very welcome atmosphere for the viewer. Love these dudes
With over 25 years of experience as a chef, I would gladly work without compensation for such an extraordinary individual. Moreover, I'm impressed by the quality of the kitchen staff and equipment available.
One of the most enjoyable meals I’ve ever had in my life was at WD-50 about 20 years ago! Excited to try this.
Same...
Yep! I can still taste the foie gras with passion fruit puree!
I love how Pacojet containers have become the all purpose vessel
Wylie doing Pizza? He doesn't let it out of the kitchen if it's not perfect, so that must be some incredibly good pizza.
wow! i idiolize this dude work when i was a teenager, i understand why he likes pizza making, once you make it you will understand how fun the process goes XD what a cool wylie dufresne! one of the master in molecular gastronomy indeed 👍
It’s like eater and Bon appetit are having a pizza video off…
The pizza at Stretch is absolutely amazing
A lot of innovative thinking with the unconventional ingredients like soy sauce and Ritz crackers and the two temperature baking. Also pretty cool that he's not gate-keeping what he's learned.
still cant get over how Scott Wiener once asked for a "well-done" slice of pizza, checked it with a temp gun, then burned his mouth and said "too hot!"
Eh, he's a self-proclaimed pizza nerd that does nerdy stuff like that. He's also a premier pizza historian, runs a charity, and there's a reason he's so respected in the industry, even if a bit too close to the business interests in it. Let it go.
Wylie Dufresne is the Andy Dufresne of pizza
Excellent work Wylie!
We were there last Friday and it was spectacular!
Love Wylie since WD40 and his culinary exploration of all things delicious. I can’t wait to get to Stretch!
WD-50 You mean, WD-40 is lube, not lunch
Learning how they prepare a pizzas you can see how,the team works together as a team,understanding the importance to do the job properly and with respect love and heart in the process of preparing a great meal for you.
Non-American here 👋
Why do they call it a pie instead of a pizza, and why do they call that rectangular one, a square?
Great vid.
Freedom units, we're not going to bend the knee to the metric system.
When Italians first came to America, pizza were sold as 'tomato pies' in English. Eventually the language met halfway and they became known as pizza pies, but nowadays we just call them 'pies' to refer to the whole pizza because it's easier. In NYC, the round pie is super dominant, to the point that 'pie' became synonymous with round pizza while 'square pie' still existed as its own term, so eventually people just started saying 'square' if they wanted to be specific. Even if I say something like "Can I get a square with onions and mushrooms?", there is an implication that 'square' should be followed by 'pie' if I were fully pronouncing everything and not leaving you to assume words that don't actually add much meaning to the overall sentence.
I surmised that they call it a square because they slice the rectangle into squares for individual servings. not sure tho, I might be just talking out of my ass
Because 'Murica
@@Korvisio Wow, thanks for the history!
The best pizza I think I’ve ever had was in Toronto in 2017. A Big Mac pizza that was somehow entirely vegan. It was wild
Love the modern kitchen! Those pizza ovens were very tech’cool😎
I love this guy :)
wow! I'll stick to more traditional recipes but it's very exiting to see this.
I'm a purist, and anything else besides a clasic sourdough napoletan pizza shouldn't be called a pizza. Also, what's the point of eating raw mushrooms, they have to be cooked to have any nutritious value?!?
Every single thing you served in this video I wanted to try!! If I’m ever in town this is a must-see for me!
I love WD, I just wish one of his restaurants would last.
Yo those sliders looking mad delicious 🤤🤤
That egg plant pizza looks so good
This makes me so hungry!
Complimenti.
Badass episode
Looks Good
One of the most important chefs in America, if not the world, over the last generation.
Most important chef in the us? Maybe.
In the world? Come on…
Even in the USA I would say that Tower, Ripert, Achatz, Keller are/where far more important. Just to name a few.
In the world: please…. The list would be far to long with more influential chefs.
not really
0:31 Are we allowed to mix the uncooked dough with ground meat into 1 as a crust and base before adding all toppings and sauces....especially with thickbased PIZZA
Looks really FKn good!!! 🍕
Great looking pizza, Chef Dufresne! :-)
Soy sauce in the pie sauce; this guy gets it.
He is humble not seceritive like other pizzaiolos
Brilliant 😎
I found square pizza by topup baking to work the best for me. Dough and sauce alway handmade,
bottom has sesame seeds, stretch on cutting board than flip into pan.
Looks more like a "Poolish 1to1" than a "Biga" with a hydration level of 44-48% hydration???
I think they use 55-60% hydration for biga.
Looks like fun though I'd like provolone more than brick cheese
oh my god. im on the way.
Great video!! I love pizza too 🇮🇹👋
That looks mind blowing tasty
What kind of weirdo doesn’t eat their crust unless they have something to dip it in?? 😂
Love show
Good to see him finally making food I want to eat.
THE BOY WYLIE
No Sir, that is not leaning to a Swedish meatball!
well done 👏👏👏... tutorial
Jessie and walter white in pizza universe
Did not expect Scott Wiener to show up - yep, I checked the comments for any abuse. If you know, you know :)
Why don't you guys interview customers who vouch for the pizza and tell you why it's good?
What kind of can opener is that at 7:51?
Just an old school type of opener, very common in Europe about 30-40 years ago at least. It sort of attaches to the side of the can and there's a tooth-like bit of metal that you use to make a bunch of holes into the can until it's fully open
its the korin japanese can opener
swedish meatballs should be panfried otherwise seems like a nice resturant with creative cooking
pan fried in butter
First! Very interesting views into pizza!
YUMMY..
I'M SO HUNGRY.. EXTRA TOPPINGS.. EXTRA CHEESE..
EXTRA EVERYTHING..
Whoop Whoop !!
I miss WD-50 on Clinton St...
It's weird how he has to make it a real point to say he's using imitation parmesan
Huh??? He didn’t.
@@zangtum I was joking on the fact he's not using reggiano
Why sugar in the pizza base dough????? Beh.
as much as I appreciate creativity and making a traditional dish different. There is still something about traditional pizza. It is like a comfort food that just feels good and makes sense. I know pizza is not a traditional Italian dish. But all these different takes seem odd.
There will always be a place for "traditional pizza", whatever that actually means. Flatbreads and other similar dishes to pizza have been around for centuries and BEFORE the Renaissance. The Margherita pizza was invented in 1899. This is just another classic example of historical misunderstanding of food and its place. I can't tell you how many Italian-Americans and Italians like to gatekeep pizza as if food hasn't evolved over the years, and continues to evolve with or without Italian/Italian-American involvement.
I love the rustic New Haven style pizza with a pool of orange oil and spotty charred cheese.
Sugar?
Olga slicing mushrooms in the basement. Capitalism
is umami really what people are looking for in a pizza?
Yes. It’s why we all love pizza
Wylie Dufresne reminds me of Andrew Dufresne 😂 it's obvious that it is surname
Didn’t realize that was a biga, it kinda looked more like a poolish to me
Pork and pineapple on pizza. No one has ever done that before...
yummy
What's an "oomamee balm"?
It’s “umami bomb”!
Wow. He made the wheel. Except not. Lmao. Thank You social media. Every Timmy and Susie that mommy and mommy love so much do so much
When he said he put soy in it I crossed this place off my list smh
Sorry everyone but sallys apizza is the best on the planet New Haven ct has the best pizza anywhere in the world
MSG in the meatballs...suerly there is enough flavour without !
It kills me how much chazer Scott eats. Not good for the neshama.
the video failed to match the expectations set by its title.
Where did his hair go?!?!
Idk bout all that dry stuff and the soy in the sauce chef
Can't wait for Portnoy to come here!
I was into this until the MSG was added at 4:28. It just isn't needed.
L A M E
"we're still trying to be respectful of the art of making meatballs"
Sounds so silly, but hes forced to say that or else the italians and swedes come crying like another commenter here. Its just a ball of meat with other ingredients to enhance flavor and texture.
Sugar ! Mamma mia ! Americans ….😂
Scott looks like he's afraid of fast cars
You're christmas to doughy
Microwaved pizza…
Soy sauce in a pizza, sign me up
Just make pizza.
my best pizza is Kebab meat on pizza
Low temp.
MSG, soy sauce, sugar, diastatic malt! 🙌 @JKenjiLopezAlt hiding back there?
Soy sauce is crazy
im sure its delicious though
if its china made throw that out in the garbage. i dont trust their health standards when their own citizens est virgin boy eggs for nourishment