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Wylie Dufresne Starts Stretch Pizza, Selling Pies Out of Breads Bakery Charlie Palmer turns Aureole into a flagship for his steakhouses; Gage & Tollner unveils its dining room; and more restaurant news. At Stretch Pizza, there are four options for pies, to be ordered in advance for pickup.Credit.Ashley Solter Stretch Pizza Pizzerias, hold the brick-and-mortar, have become a thing during the pandemic and are probably here to stay. A growing list of restaurants have opened takeout pizza divisions to expand without establishing separate storefronts and kitchens. Now, Breads Bakery, a retailer and cafe near Union Square, has done the same. And it’s with a marquee chef, Wylie Dufresne, who is adding pizza to a career that includes avant-garde molecular food and doughnuts. Mr. Dufresne was a fan of the bakery, got to know Gadi Peleg, the owner, and they decided to collaborate on New York-style pizza. There are four options for the 12-inch pies ($19 each), which must be ordered online

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