DAY 27: OCTOBER 27th, 2010
LOCATION: Paulie Gee's (Greenpoint, Brooklyn)
ORDER: 2 slices Regina, 2 slices of Delboy
GUEST: Eric Del Pozo
The student has becomes the master.
Paulie Gee loves good pizza. So much so that he dedicated his retirement to the art of pizza making. In 2009, I had the honor of attending one of Paulie's pizza tastings at his house. Using freshly grown basil, homemade fresh mozzarella, and a secret tomato source, Paulie perfected an entire recipe book in his backyard. I should mention that his backyard contains a wood-fired brick oven Paulie built himself. Over the course of a couple of years, Paulie used these tastings, books like Ed Levine's SLICE OF HEAVEN, and pizza blogs like SliceNY to hone his craft. Ten lucky dinner guests at a time left the backyard supplied with ample amounts of pizza and demands that Paulie open up his own pizzeria.
Well, in early 2010, he did. Now, EVERYONE can be a dinner guest at Paulie Gee's. His oven is bigger, there are plenty of seats, and, most importantly, the recipes have remained in tact. The oven, named Napoli, glistens in the back like a beacon of pizza potential. Within a pizza peals reach, the pizza chefs carefully prepare each pie like a painter would a canvas. Once the high quality ingredients are layered on the soft, stretched dough, the pie takes a warm trip into Napoli. 90 seconds later, assuming Paulie Gee okays the finished product, the pie is brought to the soon-to-be-amazed patron. Yes, Paulie, a true pizza perfectionist, must approve each and every pie.
The soft, Neopolitan style crust is a Paulie Gee signature. Just imagine the taste of the best freshly-baked bread you have ever eaten and multiply it by a factor of two (2). And that's just the crust. Paulie also learned from past backyard pizza tastings the ideal mix of salty and sweet for a powerful flavor combination sure to stimulate every part of your mouth.
The Regina, Paulie's answer to the Margherita, the traditional Italian cheese pizza. With plenty of basil, olive oil, crushed tomato sauce and cheese, each bite made me look forward to the next. The most prominent part of both pies was the puffy outer edge of the perfectly spotted crust.
The bottom line is every pizza lover must try Paulie Gee's. On top of serving some of the best pizza out there, this place is located in a hip area with a nice staff and a comfortable, full-of-character dining area. They also serve beer and wine. So, what are you waiting for? See you at 'Gee's!
4.76 out of 5
20/21 = .952 x 5 = 4.76
1. Eric Del Pozo is a lawyer now but back in college we hosted a radio show.
2. I got a picture of Paulie Gee and his oven.
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