At Bagizza, two great NYC foods don't go great together - Review - New York - The Infatuation
"Pizza Bagels are one of the crown jewels of the freezer aisle. So when we heard about Bagizza, a Midtown spot that’s open 24/7, we were intrigued. That was before the first of many (too many) chews. photo credit: Will Hartman Let’s start by defining “bagizza.” At this Midtown deli—with a “Don’t Microdose on Love” sign over the counter and Le Creuset gratin pans on the hot bar—they take bagel dough, roll it out flat, top it with things like cheese and sauce, or short rib and pesto, and shove it in an oven. The result is a crunchy outer circumference, and a center that's raw and kind of doughy. There’s a reason why centuries of bakers have developed pizza and bagel doughs differently, and (unless you’re Leo and Apollo), the two are best kept apart. Topped with a sweet tomato sauce that’s even sweeter alongside the natural sweetness of the bagel dough, the combination is a flavor and textural mistake. And the actual bagels they’re baking aren’t great either: dense, chewy, a serious jaw workout. Use Bagizza like you would any deli, and you’ll probably be fine—especially if you find yourself in Midtown hungry at 4am. photo credit: Will Hartman photo credit: Will Hartman photo credit: Will Hartman Pause Unmute" - Will Hartman
