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When we were in the Greenpoint neighborhood of Brooklyn, we
couldn’t help but stop by to see Paulie Gee, one our favorite pizza
ambassadors. We first came across Paulie
reading about his
borough by borough tour of NYC pizza with Serious Eats.

Although the restaurant just opened in 2010, it’s got great
warmth and historic character from salvaged materials. I was immediately drawn to the huge wood-fire
roaring in the Stefano Ferrara oven- Paulie knows the key to good Neapolitan
pizza is a hot oven, and he runs his hotter than any other we’ve seen.


A passion for pizza pulled Paulie out of the IT profession and let him to building his own wood-fired brick oven before he opened his own restaurant. He sat down with me for a quick interview while we were there. Unfortunately, our audio cut out, but we got some great words of wisdom, a few laughs, and plenty of delicious pizza while we were there.

“I was looking to do something else with my life, other than masquerading as a computer geek…people would come over to my house to eat and encourage me to open a restaurant”


Paulie wouldn’t pick a favorite pie, but my favorite was the
Mo Cheeks with Guanciale and Cremini
mushrooms finished with pickled red onions.
His team was quick with rolling out dough and didn’t make a single pizza
that I wouldn’t eat again.

“I don’t put a pie on our menu if I don’t love it…I can’t just pick one, but there is a pie on the menu right now that I have a crush on…and that’s the Mo Cheeks.”


From recent announcements, it sounds like you can look
forward to seeing Paulie Gee’s restaurants coming to Baltimore, Miami, and Columbus. Word must be getting out how good his pies
are. And our digital pizza confirms that hot oven cooks a pie pretty darn quick, so he’ll have plenty of pizzas coming out to tables near you soon.


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