Paulie Gee’s Slice Shop in Greenpoint, Brooklyn serves up classic New York City pizza. “Pizza Cognitive Theory states that the first pizza you eat is the best pizza you will eat for the rest of your life,” says owner Paul Giannone, aka Paulie Gee. “That was the New York slice I had in 1958.”
A typical day at Paulie Gee’s begins at 6 a.m., making both Sicilian and classic pizza dough. The dough for about 85 Sicilian-style pies and 230 round New York-style pizzas is made, portioned, kneaded, and proofed each morning. The pie of the day is then made using the dough made the day before, and then simmered for an hour and a half in a simple sauce of tomatoes, onions and garlic.
Paulie Gee’s slice shop and its components may seem simple, but every detail has been considered, from the greasing of the pizza pan to the type of bench used in the booth. “When I came up with the idea of opening this store, I decided to just be a traditional slicer,” Giannone says. “It all started with what to do with the space.” [like]” The basement paneled walls, beverage dispensers, and red benches that make up the booth all resemble those found in New York slice shops in the ’70s.
‘Can I make the best pizza in town?’ That’s not for me to say,” Giannone says. “I make classic pizza…I wanted to make it my own unique brand.”
please look full episode Eater’s new series Icon: Pizza Learn how Paulie Gee’s made its name as New York’s legendary slice shop.
