Michael Park of Bagizza: Redefining the Midtown Carb Scene
If you thought the New York food landscape didn’t have room for another game-changing carb, think again. Enter Bagizza—Midtown’s newest pizza bagel concept that’s raising eyebrows (and appetites) among bread-lovers citywide. Michael Park, the founder of Bagizza, joined Bagel Ambassador Sam Silverman on BagelFest’s Bagel Buzz Instagram Live series for a conversation about risks, rewards, and rolling out a never-before-seen fusion: the “bagizza.”
As Michael shares, the inspiration for Bagizza hits a tender spot of nostalgia. Think “pizza bites” from childhood, now re-engineered with New York (and Montreal) bagel-making artistry, and topped with house-made, globally influenced flavors. It’s a mashup that’s as business-savvy as it is mouthwatering.
What Exactly Is a “Bagizza”?
As Michael explains, the bagizza isn’t a gimmick, but rather a carefully crafted product. It starts with authentic bagel dough—kettle-boiled for that signature chewy, slightly sweet quality, then pressed flat to form the base. This dough is topped with mozzarella, marinara, or one of several inventive flavor combinations, and finished in a deck oven for the perfect marriage of crunch and chew.
The result? According to Michael, it’s denser than your typical pizza and brings a balance of sweet (from the dough), salty (from the cheese), and a nuanced complexity that evolves with every tweak to the recipe. The Margherita and spicy pepperoni a la vodka are top sellers, though the menu boasts everything from kimchi to broccolini pesto.
Collaboration: The Secret Behind Superior Dough
No successful carb empire is built alone, and Bagizza’s dough bears the fingerprints of top-tier talent. Michael partnered with Alex Baka, a two-time bagel rolling world champion, who’s widely regarded as one of the best in New York. Together, they honed a recipe that balances adaptability with tradition.
Quality ingredients make the difference, too. Their bagels (and bagizzas) use King Arthur flour, which is a favorite among serious bakers. As Michael emphasizes, consistency, skill, and a willingness to learn are constant themes, especially as he enters his first dedicated bagel venture.
Strategy & Survival in Midtown Manhattan
Launching Bagizza in the heart of Midtown wasn’t exactly the safe bet. Introducing any untested product in one of the world’s most competitive (and expensive) restaurant markets takes serious guts. According to Michael, success is about being data-driven—tracking sales, adjusting offerings, and keeping a close eye on overhead, especially rent. His advice for hopeful restaurateurs in Manhattan: keep your rent under 15% of sales, and never underestimate the power of a prime location.
Bagizza’s 24/7 operation also sets it apart. The decision to stay open around the clock, rare in the post-pandemic era, is about capturing both breakfast and late-night business, using downtime to prep for the next rush. It’s a relentless schedule, but for Michael, the payoff is in being ready for every opportunity, every day.
The Future of Bagizza
As for the future? Michael hopes to streamline the shop’s hot bar and focus on expanding the bagel/bagizza concept outside Manhattan. For now, though, the priority is dialing in the brand, building momentum, and, above all, staying consistent.
In a city known for fierce culinary traditions, Bagizza threads the needle between reverence and reinvention. It’s not just about the water, as Michael says; it’s about the skills, the people, and the willingness to do something different. Whether you’re a die-hard bagel purist or a pizza devotee, there’s no denying Bagizza’s place on the cutting edge of New York’s carb scene.
If you’re near 49th and Madison, drop by, day or night, and see for yourself why everyone’s buzzing about Bagizza—the pizza bagel concept that’s rewriting Midtown’s playbook one bite at a time.
Check out Bagizza’s Instagram and website.
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