More chefs and restaurants are turning to pizza amid pandemic – CBS New York


NEW YORK (CBSNew York) – October is National Pizza Month.

CBS2’s Lisa Rozner spent time talking to several chefs who made the pizza hub during the pandemic.

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From bagel pie of everything to “The Oddfather” (roasted zucchini, tempura crumbs, brown butter, olive oil), Michelin-starred Manhattan-born chef Wylie Dufresne takes pizza to the new -Yorkaise on another level.

During the lockdown, he became interested in making pizza for his family of eight, exploring every aspect – from gravy to dough.

“Pizza certainly saved me in this pandemic because, again, I didn’t have a business to focus on and work on,” Dufresne said. “There is a constant opportunity to learn. “

At Breads Bakery in Union Square, their bread oven is turned into a pizza oven part of the week.

“They finish baking the bread around 12:30 or 1 p.m., and we come home around 2 p.m.,” Dufresne said.

Tuesday through Thursday evening, Dufresne serves pies alongside his childhood friend and fellow chef Josh Eden. It takes about eight minutes per pie.

“This one is a very, very light cheese and a very thin rind,” said customer Ruth Miller.

Each month, a guest chef creates a new pie. In November, that of the Chinese chef Simone Tong.

“And she has lovely Chinese pickles and a maple chili sauce,” Dufresne said. “It’s like a wonderful clean slate. It’s an opportunity. The sky is the limit, isn’t it? “

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At Hell’s Kitchen, that’s the case with chef-owner Charlie Marshall of The Marshal on 10th Avenue near 45th Street. He transformed his farm-to-table menu into a farm-to-pizza menu.

“We had always done farm-to-table wood-fired American cuisine, but that didn’t make sense after the COVID hit,” Marshall said.

He started serving a dozen varieties of pizza during the lockdown and now has more than double that: 26 options.

He says his fancy wood-fired oven, which he jokes its “2,000-year-old microwave”, reaches up to 800 degrees. Each pie comes out in about three minutes.

“I really wanted to highlight that flavor and flavor profile that you get in the early oil so I paired it with butternut squash, seed oil and crisp sage leaves, a nice roasted red onion, ”Marshall said.

He says the most popular is the pepperoni pie.

This National Pizza Month, the Sitting Booking app is offering additional rewards at pizzerias like The Marshal.

“It has been very helpful to us,” said Marshall.

And he helps others: he buys his cheese in Queens, delivered three times a week, and all other ingredients from farmers in the area.

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This leads to a delicious result for all.

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