The Black Seed Bagels team today launches a new venture — Black Seed Pizza, a collaboration with Bobby Hellen, who ran GG's on Fifth Street between Avenue A and Avenue B for three years until December 2017.
Hellen will be working from Black Seed's East Village location on First Avenue between 10th Street and 11th Street.
The opening menu features five pizzas, including standards such as Cheese, Tomato and White as well as several specialties like Bob's Pizza (seen below), which features sopressata, mozzarella blend, grana padano, pecorino, tomato sauce, castelvetrano olive, banana pepper, oregano and homemade chimichurri ...
The pizzas are available in two sizes — square (12" x 12", feeds 2-3 people) and round (9" diameter, feeds 1 person). Find the menu here.
Some details via the opening announcement:
Black Seed Pizza's dough is fermented for 36 hours and made from certified organic, stone ground flour from Wild Hive Farm in the Hudson Valley, non-GMO all-purpose flour from King Arthur Flour in Vermont, and a 100-year old sourdough starter.The sauce is made using certified organic Bianco DiNapoli San Marzano-style tomatoes from California. All pies are baked in Sicilian-style pans, in a wood-fired oven. Gluten-free dough options are available for the square pizzas, and a plant-based cheese (Numu) is available to substitute for mozzarella
The pizza will be available for pickup at 176 First Ave. and delivery through Black Seed Pizza's own site and also via the usual third-party delivery platforms.
Hours: Sunday to Thursday from 4-10 p.m. and Friday and Saturday until 11 p.m.
The Black Seed founding partners (Noah Bernamoff, Matt Kliegman and Dianna Daoheung) have been friends with Hellen for years and say that this is more than a pop-up concept, but rather "a full-fledged, standalone business alongside the bagel operation, poised to grow and potentially operate out of more Black Seed locations with wood-fired ovens."
Storefront photo by Steven; pizza pic by Shay Harrington
The Black Seed founding partners (Noah Bernamoff, Matt Kliegman and Dianna Daoheung) have been friends with Hellen for years and say that this is more than a pop-up concept, but rather "a full-fledged, standalone business alongside the bagel operation, poised to grow and potentially operate out of more Black Seed locations with wood-fired ovens."
Storefront photo by Steven; pizza pic by Shay Harrington
