Clockwise from top left: Proofing pans hold dough balls; Paulie Gee, pizza madman; the most popular pie of the night, the Margherita with Sopressata Picante and Parmigiano-Reggiano; Paulie places a pie in the oven; the Bianco with Chopped Fresh Garlic, Pecorino Romano, and Fresh Basil comes steaming from the oven.
Regular readers will recognize the name Paulie Gee from his many comments here on Slice and from his extensive collection of pizza photos on Flickr. Paulie is the consummate pizza lover—he eats it, lives it, breathes it, and, this past Saturday, he made it. For me!
And for his family and some guests.
Paulie holds occasional pizza tastings at his place in Warren, New Jersey, where he's built a small wood-fired oven in his yard. You might have seen the Goodeater post about Paulie or the story Lois Heyman wrote about him in the Bridgewater Courier-News. After re-reading those pieces, I knew I was in for something special.
And the evening at Paulie's was just that. The entire Gee household was there for this tasting—Paulie's wife, Mary Ann; his younger son, Derek; and his older son, Michael, who had flown in for the weekend from the Air Force Academy in Colorado Springs.
Nonfamily pizza-eaters included Michael's friend Andrew; Scott "Pizza Tours" Wiener; the aforementioned Lois Heyman, food writer for the Bridgewater Courier-News and the East Brunswick Home News Tribune; and, of course, yours truly.
Paulie's pizza was very good—even though he was making noise about not being satisfied with some aspect of the dough. But that's the way of any first-rate pizzaiolo—the constant struggle for not just great but sublime pizza.
Paulie's son Michael stands by with pizza peel at ready while Paulie checks a cooking pie.
And the company rivaled the pizza in terms of quality. Paulie has an amazing family. His wife seems at once exasperated by and in awe of his pizza mania. Rolling her eyes one moment, the next she's declaring, "In the 30 years we've been together, I've never been bored"—all while enabling her husband's pizza addiction by serving as sous chef. (Note to Mary Ann: That salad was delicious.)
Paulie's sons have been indoctrinated into the madness as well, with Michael (who seems to have really caught the pizza bug) stoking the fire in the oven and Derek shuttling dough pans and pizza peels to Paulie.
Mr. Gee usually makes about ten pizzas at a tasting and creates a menu beforehand that he hangs above his prep table (a portable dishwasher with wooden work surface). We deviated a bit from it due to crowd reaction (the hot soppressata pie proved wildly popular and we all called for an encore)—and because, last-minute, I brought some hot Italian sausage from Salumeria Biellese that needed to find its way onto a pie.
The tastings usually start with an aperitivo of Paulie's homemade limoncello—Everclear infused with plenty of lemon zest (recipe here)—a liqueur he uses to butter up various pizza-makers in New York City (it has reportedly found its way to Jay-Z's lips via Mark Iacono of Lucali). After a small glass, Paulie begins the pizza-making.
Paulie uses Italian tipo "00" flour, following a version of Peter Reinhart's Neapolitan pizza dough recipe, which calls for a refrigerated slow rise. For this purpose, he's got a refrigerator in the garage (above), where his dough balls sit for two days in proofing pans. Looks like he also uses that fridge to chill wine.
His sauce recipe is a closely guarded secret—actually, his tomato source is closely guarded. The sauce, he says, is simply good tomatoes and a little sea salt. The cheese you see above? Homemade cow's milk fior di latte that Paulie made that morning.
The crusts on Paulie's pizzas were flavorful, crisp, and chewy. He was a bit dismayed that they didn't have the super airy hole structure of the Kesté pizza he and Michael had sampled the night before (it was their first stop after leaving the airport), but it was easily better than many highly rated pizzerias I've been to.
You may notice there are no upskirts here. I was forbidden from taking them—though I did entertain the notion of trying to sneak one anyway and then abandoned it out of respect for my host.
By far everyone's favorite pizza of the night was the Margherita with Sopressata Picante and Parmigiano-Reggiano. Paulie declared that he would never put pepperoni on one of his pizzas, and, after eating this pie, I think he's got a point. This combo is now running neck and neck with hot Italian sausage and onion as my favorite topping duo.
Another great pie was the Bianco with Sweet Sausage, Kale, and Sicilian Sea Salt. It was one of Paulie's new pizzas, inspired by the "Good Girl" pie at Roberta's, a favorite pizzeria of his. The kale was brined in a sea salt–and–olive oil marinade throughout the day and made for an interesting topping.
I'll leave you with one of my favorite images of the night (above). I've never seen a pie steam like that—mostly because it was a little chilly outside by this point and because this was the first time I've eaten pizza from an outdoor pizza oven. It was truly a memorable night.
Mr. Gee, who works as a quality assurance engineer, dreams of retiring and then pursuing pizza full-time. He has threatened to open a pizzeria of his own. I hope he makes good on that threat.
Another dream of Paulie Gee's is to eventually be mentioned in the same breath as such pizza heavyweights as Chris Bianco and Anthony Mangieri. Let's see what we can do about that. Everyone reading this post read the previous sentence aloud. There you go, Paulie!
paulie!!!
i gotta come over and eat your pizza.
i'll bring whatever wine you want ( i own a store)
i'm serious:)
Gianluca http://www.pizzaandcoffee.com/
Yo Paulie,
Just gave my two weeks at the South Philly Taproom. Going to live with my brother for the summer in Madison, WI. Got a job at Pizza Brutta. Derek is going to show me the ropes for three and a half months. They make their own mozz., source local ingredients, and have a beautiful wood-fired oven that cooks pies at around 850F. The pizzas are more righteous than anything in Philly. Will post some pics in late May.
Over and out, Moe
@Adam: I'm officially jealous. Backyard oven, homemade limoncello, and pizza handcrafted by Paulie Gee himself?! The whole evening looked awesome. Paulie Gee: I know a master when I see one. You make a New Haven pizza snob long for a trip to Jersey. Beautiful pies.
@prairie Thanks very much. I 'll add Mathieu Palombino of Motorino as well. He was the inspiration for that Sopressata Picante pie.
@moe way to go. I'd wish you luck, but you already have it. It was just Monday that Mathieu P pointed out to me that luck favors the bold. I wish I knew about that place when I visited Madison a few years ago. See if you can get that oven up to 1000 degrees and be sure to check out the ribeye at The Torpedo Room. Best steak in WI:
And one more thing Moe, although you are living a dream, I'd have a tough time leaving the land of the Roast Pork Italian. I have a tough time choosing between DiNic's:
WOW! I bow my head in awe! Paulie walks the walk, talks the talk, and does not toss the dough! I think I just heard my 550 degree electric oven scream in jealousy! WOW!
@ PAulie
Yo i am one of the very few people who sell, let alone even know what Gragnano is, so I'll be glad to.
i'm serious!
if you want email me at my site http://www.pizzaandcoffee.com/
and we can meet up
take care
to be honest paulie, i choose johns roast pork. it's only open from six to two, monday through friday, but dinics and luke do it right. it's a far superior sandwich than the crappy cheesesteak.
@Gianluca I've been wanting to pick up a case or two of Gragnano. We've got some bartering to do. I read in the bio on your site that you are allergic to dairy products. I gotta come up with some new variations on the Marinara pie. With all the time you spend on this site, you are obviously a masochist.
@razor I'm glad you find my photos useful. It is my way of recommending places I enjoy with resorting to the pen. A picture's worth 1000 words, right? You'll notice that I have no shots of Lucali. That's not because I don't recommend the place. It's because the place is too friggin' dark to get good shots. Maybe now that it's Daylight Savings Time I'll wait until mid June and get some shot while the light from outside is still streaming in the window.
@Moe Because of their hours I've never been to Johns but I've heard good things from others as well. As far as your cheesesteak comment goes, truer words were never spoken.
@slicemeister I guess Pulcinella has an outdoor oven. Did you notice the steam rising off the pies. And I'm sure someone will point out that he's tossin' the pies if I don't first, so I might as well:
I'm so sorry rbendi02, but when I do open a place, it will be in the land of my birth. Brooklyn, USA. I do agree with you regarding pizza in my area though. It's pitiful.
And speaking of "the constant struggle for not just great but sublime pizza." I was turning a deep shade of green as I dug into a sublime Sopressata Picante pie at Fornino last night. You gotta check it out.
Let me add my feeble voice to the heavenly choir of angels singing a hymn to Signore Gee. I have admired his brilliant insight into all things pizza for a few years now. If ever I am invited to partake in this holiest of holy experiences, I promise to go to my cellar, remove some PRIMO Super-Tuscans and leave them as an offering on the altar to this god.
Paulie, as my grandma would say "Zay Gezunt" (http://www.babylon.com/definition/Zay_gezunt/) and "A leben ahf dein kepele" http://www.yiddishlibrary.com/
Let's do pizza and Ornellaia sometime soon.
I just have a few things to add about the tasting.
Paulie's homemade fiordilatte is outstanding. We found ourselves picking at the mozzarella in between pies and I probably could have eaten a few more pounds of it given the chance. It had that clean and creamy taste with remarkably smooth texture. Everything Paulie put on the pizza was incredibly well thought out and of the highest quality. Whatever brand they were, those tomatoes were fruity and sweet with the perfect hint of acidity. Every piece of meat, vegetable and herb met the same standards.
Paulie's dedication to honing his craft is remarkable and his whole family is on board with the infectious obsession. They have obviously conducted many a tasting. The flare of activity between pies was incredible: Paulie headed to the prep table immediately after each pie tasting to assemble the next; Michael would be stoking the fire in preparation for Paulie's next specimen; Mary Ann had the pizza peel clean and ready for action. This left me and Adam to do our best to keep up and not miss any crucial steps in the process. Master Gee even showed us all the tips and tricks he has picked up from pizzaioli he admires. His pizzeria, whenever and wherever it blesses us with its presence, will be a true temple to the simple elegance of Paulie's influences (ie all the pizzerias Slicers know and love).
As good as his pizza is, Paulie continues to tweak his recipes in search of the perfect combination. One batch of Paulie's cheese even had a bit of milk added to the curd, which he heard has the affect of softening the texture of the mozzarella. The man will try anything in an effort to further his product.
@famdoc Thank you. That's way to kind. My bubbi used to say the same thing when I'd go visit her in Brighton Beach BTW.
@Raiders757 How can I say no to that. That's a long friggin' drive.
@Scott The pleasure was all mine. And again, those comments are way too kind, but thank you. You are gonna have to follow me around to find out where I get those tomatoes. The cans were out in the barn, but I remove the labels as soon as I get home with them. As far as my cured meats go, When I can, I get them from Salumeria Biellese, but I'm not always able to. I found a very good place in Denville near where I work. It's called Sergio's. It's a great little place run but great people. And BTW, it's Paulie Gee and Familee.
@pauliegee:With all of this talk of a potential pizzeria location, can I just say I'm so glad you were born in Brooklyn? When you open your place someday I'll be in line waiting for one of the first pies out of the oven...
Thanks BrooklynBrownie Yes you can say it. I say it all the time. And perhaps Thomas Wolfe was wrong. It would be my honor to serve you. Which pie would you order?
I am prepared to phase out pepperoni and go with only sopressata picante now. Between Paulie Gee and Motorino tweets, my pizza pants are going crazy. I need to do a NY tour - and Paulie has an open invite to come and work a few shifts down in Dallas!
@tonocapo You must have been suffering a momentary lapse of reason.
@canerosso If you come up to NYC, I'll join you on one of Scott's tours and then conduct one of my own for you the next day. If I come to Dallas how about you cover my expenses by filming and marketing an 82 minute documentary of me not tossing the dough? You gotta let us know what your customers think of the sopressata picante pies.
Paulie,
How come we don't know eachother?
I live in Summit and am a pizza freak.........I love DeLorenzo's in Trenton, Arturo's in the W. Village (coal oven) and grew up on Reservoir Tavern pizza in Parsippany. (many other places that I love/hate).
We make excellent pizzas at home....spinach, pancetta and onion.
How do I get an invite to Warren to that pizza tasting?
My blog is Stacey Snacks.
Thanks!
I like Hudson and Hamilton only for the White Clam pie.
"Arturo's in the W. Village (coal oven)"
Not my favorite. Totonno's is still my coal oven king.
"and grew up on Reservoir Tavern pizza in Parsippany. (many other places that I love/hate)."
Thanks to Ed's book, I discovered RT shortly after starting my job up there. I've turned on a number of my colleagues and they all like it. It's now my favorite bar pie joint.
"We make excellent pizzas at home....spinach, pancetta and onion."
I have to give that a try. Have you ever tried Sergio's Deli in Denville? That's where I've been getting my cured meats lately. I only went there for convenience, but I turned ot to be very pleased. He even supplies me with my mozzarella curd.
"How do I get an invite to Warren to that pizza tasting?"
You start by asking. This Friday is a guys night however so if invited you, your husband would have to tell you how it was. As a matter of fact I gotta get moving and make my dough.
"My blog is Stacey Snacks."
That is a very appetizing blog. Are you the photographer as well? The photos are great.
Adam, this is a great article! I'm so glad I found this site. Pauli, your Limoncello has inspired me, as already mentioned, but now your name is up in "lights" down here to. Have a great weekend everyone!
Thanks very much for the all too kind words. And thanks for reminding me it's Friday night and time for my traditional Friday night dose of my favorite adult beverage. Have a great Holiday weekend.
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44 Comments:
this looks absolutely amazing. it's great to see someone dedicate his time to a craft outside of 'real work' and do amazing things.
foodinmouth at 9:12PM on 04/14/09
What, no Estonian white birch mention??? And don't forget the killer Napoletana pizza platters that my guests presented me:
http://www.flickr.com/photos/pauliegee/3437622725/
Ciao,
Paulie Gee
pauliegee at 9:29PM on 04/14/09
Awesome!
Paulie - I've got to get to your place some time. Maybe I'll tag along with Joshua when I move down to Brooklyn in the fall...
Out of curiosity - why no upskirts of the pies?
J. Kenji Lopez-Alt at 9:38PM on 04/14/09
paulie!!!
i gotta come over and eat your pizza.
i'll bring whatever wine you want ( i own a store)
i'm serious:)
Gianluca
http://www.pizzaandcoffee.com/
nextgospel at 9:41PM on 04/14/09
i'm wondering how i get myself an invite to the next pie tasting???
southlake98 at 9:45PM on 04/14/09
that looks so awesome. I wish I could make pizza that looked like that.
El_Mimbre at 9:56PM on 04/14/09
I share Kenji's curiosity about the upskirts ... why no peepshow, Paulie?
Tam Ngo at 10:30PM on 04/14/09
Yo Paulie,
Just gave my two weeks at the South Philly Taproom. Going to live with my brother for the summer in Madison, WI. Got a job at Pizza Brutta. Derek is going to show me the ropes for three and a half months. They make their own mozz., source local ingredients, and have a beautiful wood-fired oven that cooks pies at around 850F. The pizzas are more righteous than anything in Philly. Will post some pics in late May.
Over and out, Moe
moesizlacks at 10:38PM on 04/14/09
Pfft. Paulie, you've got it man. You, Chris, Anthony, all in the same breath. No doubt.
I would also add you to the list of Dom Demarco, Mark Iacono, and the other craftsmen out there. Congrats sir.
Prairie at 10:39PM on 04/14/09
@Adam: I'm officially jealous. Backyard oven, homemade limoncello, and pizza handcrafted by Paulie Gee himself?! The whole evening looked awesome.
Paulie Gee: I know a master when I see one. You make a New Haven pizza snob long for a trip to Jersey. Beautiful pies.
BrooklynBrownie at 1:05AM on 04/15/09
@prairie Thanks very much. I 'll add Mathieu Palombino of Motorino as well. He was the inspiration for that Sopressata Picante pie.
@moe way to go. I'd wish you luck, but you already have it. It was just Monday that Mathieu P pointed out to me that luck favors the bold. I wish I knew about that place when I visited Madison a few years ago. See if you can get that oven up to 1000 degrees and be sure to check out the ribeye at The Torpedo Room. Best steak in WI:
http://www.flickr.com/photos/pauliegee/482080172/in/set-72157600170657597/
And one more thing Moe, although you are living a dream, I'd have a tough time leaving the land of the Roast Pork Italian. I have a tough time choosing between DiNic's:
http://www.flickr.com/photos/pauliegee/2583041638/in/set-72157604313088039/
and Tony Luke's:
http://www.flickr.com/photos/pauliegee/2373845198/in/set-72157600170652215/
@BrooklynBrownie Thanks very much. It's me you should be jealous of though. No one could have possibly enjoyed the evening as much as me.
As far as the upskirts go, I just wanted to avoid a shot of the pip sag that is common with a Napoletana slice.
@el_minbre Whether you think you can or think you can't, you are right. You can do it.
@gianluca You'll have to bring three bottles of Gragnano (which is my favorite wine with pizza) to top my guests' generosity on Saturday.
Thanks again to everyone. Hopefully in the future I'll be able to have all of you join me at your whim.
Ciao,
Paulie Gee
pauliegee at 5:59AM on 04/15/09
WOW! I bow my head in awe! Paulie walks the walk, talks the talk, and does not toss the dough! I think I just heard my 550 degree electric oven scream in jealousy! WOW!
loxysupremoapizza at 9:23AM on 04/15/09
@ PAulie
Yo i am one of the very few people who sell, let alone even know what Gragnano is, so I'll be glad to.
i'm serious!
if you want email me at my site
http://www.pizzaandcoffee.com/
and we can meet up
take care
nextgospel at 10:09AM on 04/15/09
Paulie, you're awesome! Love the enthusiasm for all things pizza and your pics of all the best pizzerias are invaluable to me!
RazorRamon at 10:31AM on 04/15/09
to be honest paulie, i choose johns roast pork. it's only open from six to two, monday through friday, but dinics and luke do it right. it's a far superior sandwich than the crappy cheesesteak.
moesizlacks at 10:42AM on 04/15/09
@loxy I love that friggin' comment. Thank you.
@Gianluca I've been wanting to pick up a case or two of Gragnano. We've got some bartering to do. I read in the bio on your site that you are allergic to dairy products. I gotta come up with some new variations on the Marinara pie. With all the time you spend on this site, you are obviously a masochist.
@razor I'm glad you find my photos useful. It is my way of recommending places I enjoy with resorting to the pen. A picture's worth 1000 words, right? You'll notice that I have no shots of Lucali. That's not because I don't recommend the place. It's because the place is too friggin' dark to get good shots. Maybe now that it's Daylight Savings Time I'll wait until mid June and get some shot while the light from outside is still streaming in the window.
@Moe Because of their hours I've never been to Johns but I've heard good things from others as well. As far as your cheesesteak comment goes, truer words were never spoken.
@slicemeister I guess Pulcinella has an outdoor oven. Did you notice the steam rising off the pies. And I'm sure someone will point out that he's tossin' the pies if I don't first, so I might as well:
http://www.flickr.com/photos/pauliegee/3437622725/
And BTW, you couldn't wait a little longer to knock me off the top spot? And with a Chicago post to boot.
Ciao,
Paulie Gee
pauliegee at 11:26AM on 04/15/09
Hahaha Paulie- I agree about Lucali's and trying to get pics. I think you have to get in there right when it opens (and even then it's pretty dark)
RazorRamon at 12:08PM on 04/15/09
I grew up about a mile from where he lives, and this looks 10x better than any of the pizzerias there. He needs to open up his own place.
rbendi02 at 1:16PM on 04/15/09
I'm so sorry rbendi02, but when I do open a place, it will be in the land of my birth. Brooklyn, USA. I do agree with you regarding pizza in my area though. It's pitiful.
Ciao,
Paulie Gee
pauliegee at 1:57PM on 04/15/09
This is like a dream...I have an idea. Why don't you move to Chicago to improve it's scene? I'd be much grateful.
Nick Kindelsperger at 3:59PM on 04/15/09
I'll just have tt go ahead and say it.
I'm jealous as $%#@. You %$#@
That pizza looked incredible!!! I would drive from Virginia to have a slice of that pie.
Raiders757 at 4:20PM on 04/15/09
Looks fantastic, and the oven in your backyard is very impressive. You obviously know your stuff.
YancyDC at 5:09PM on 04/15/09
And speaking of "the constant struggle for not just great but sublime pizza." I was turning a deep shade of green as I dug into a sublime Sopressata Picante pie at Fornino last night. You gotta check it out.
Ciao,
Paulie Gee
pauliegee at 11:08AM on 04/16/09
Paulie: I might check it out. My bowling league is tonight. I walk right by Fornino on my way there.
Adam Kuban at 11:11AM on 04/16/09
@PaulieGee:
"Thanks again to everyone. Hopefully in the future I'll be able to have all of you join me at your whim."
Is this teh foreshadowings of PaulieGee becoming a Pizziola of his own place? Try a Marinara with some cold capicola. It is amazing.
tonecapo at 12:21PM on 04/16/09
Let me add my feeble voice to the heavenly choir of angels singing a hymn to Signore Gee. I have admired his brilliant insight into all things pizza for a few years now. If ever I am invited to partake in this holiest of holy experiences, I promise to go to my cellar, remove some PRIMO Super-Tuscans and leave them as an offering on the altar to this god.
Paulie, as my grandma would say "Zay Gezunt" (http://www.babylon.com/definition/Zay_gezunt/) and "A leben ahf dein kepele" http://www.yiddishlibrary.com/
Let's do pizza and Ornellaia sometime soon.
famdoc at 6:47PM on 04/16/09
I just have a few things to add about the tasting.
Paulie's homemade fiordilatte is outstanding. We found ourselves picking at the mozzarella in between pies and I probably could have eaten a few more pounds of it given the chance. It had that clean and creamy taste with remarkably smooth texture. Everything Paulie put on the pizza was incredibly well thought out and of the highest quality. Whatever brand they were, those tomatoes were fruity and sweet with the perfect hint of acidity. Every piece of meat, vegetable and herb met the same standards.
Paulie's dedication to honing his craft is remarkable and his whole family is on board with the infectious obsession. They have obviously conducted many a tasting. The flare of activity between pies was incredible: Paulie headed to the prep table immediately after each pie tasting to assemble the next; Michael would be stoking the fire in preparation for Paulie's next specimen; Mary Ann had the pizza peel clean and ready for action. This left me and Adam to do our best to keep up and not miss any crucial steps in the process. Master Gee even showed us all the tips and tricks he has picked up from pizzaioli he admires. His pizzeria, whenever and wherever it blesses us with its presence, will be a true temple to the simple elegance of Paulie's influences (ie all the pizzerias Slicers know and love).
As good as his pizza is, Paulie continues to tweak his recipes in search of the perfect combination. One batch of Paulie's cheese even had a bit of milk added to the curd, which he heard has the affect of softening the texture of the mozzarella. The man will try anything in an effort to further his product.
That's dedication. That's Paulie Gee (and family).
ScottWiener at 9:42PM on 04/16/09
Thanks for all your new remarks.
@Pauper Nick What do you need my pizza for when you can get a whoopskidawg at Superdawg?
http://www.superdawg.com/menu.cfm?menuscreen=sandwiches
@tonecapo If I do you will be the first to know. As long as you are still frequenting Slice. As far as the copa goes, I like it too. On a Margherita:
http://www.flickr.com/photos/pauliegee/3052920092/in/set-72157603296443911/
@famdoc Thank you. That's way to kind. My bubbi used to say the same thing when I'd go visit her in Brighton Beach BTW.
@Raiders757 How can I say no to that. That's a long friggin' drive.
@Scott The pleasure was all mine. And again, those comments are way too kind, but thank you. You are gonna have to follow me around to find out where I get those tomatoes. The cans were out in the barn, but I remove the labels as soon as I get home with them. As far as my cured meats go, When I can, I get them from Salumeria Biellese, but I'm not always able to. I found a very good place in Denville near where I work. It's called Sergio's. It's a great little place run but great people. And BTW, it's Paulie Gee and Familee.
Ciao,
Paulie Gee
pauliegee at 10:12PM on 04/16/09
@pauliegee:With all of this talk of a potential pizzeria location, can I just say I'm so glad you were born in Brooklyn? When you open your place someday I'll be in line waiting for one of the first pies out of the oven...
BrooklynBrownie at 9:27PM on 04/17/09
Thanks BrooklynBrownie Yes you can say it. I say it all the time. And perhaps Thomas Wolfe was wrong. It would be my honor to serve you. Which pie would you order?
Ciao,
BrooklynPaulie
pauliegee at 10:07PM on 04/17/09
I am prepared to phase out pepperoni and go with only sopressata picante now. Between Paulie Gee and Motorino tweets, my pizza pants are going crazy. I need to do a NY tour - and Paulie has an open invite to come and work a few shifts down in Dallas!
canerosso at 12:55AM on 04/18/09
Paulie, I noticed in the eighth picture it MAY appear as you were about to throw the dough. But we all know, it's not to be so.
tonecapo at 12:24AM on 04/22/09
@tonocapo You must have been suffering a momentary lapse of reason.
@canerosso If you come up to NYC, I'll join you on one of Scott's tours and then conduct one of my own for you the next day. If I come to Dallas how about you cover my expenses by filming and marketing an 82 minute documentary of me not tossing the dough? You gotta let us know what your customers think of the sopressata picante pies.
Ciao,
Paulie Gee
pauliegee at 8:19AM on 04/22/09
Paulie,
How come we don't know eachother?
I live in Summit and am a pizza freak.........I love DeLorenzo's in Trenton, Arturo's in the W. Village (coal oven) and grew up on Reservoir Tavern pizza in Parsippany. (many other places that I love/hate).
We make excellent pizzas at home....spinach, pancetta and onion.
How do I get an invite to Warren to that pizza tasting?
My blog is Stacey Snacks.
Thanks!
Stacey Snacks at 5:45PM on 04/22/09
@Stacy "How come we don't know each other?"
We do now.
"I live in Summit and am a pizza freak........."
I'm a pizza madman.
"I love DeLorenzo's in Trenton"
I like Hudson and Hamilton only for the White Clam pie.
"Arturo's in the W. Village (coal oven)"
Not my favorite. Totonno's is still my coal oven king.
"and grew up on Reservoir Tavern pizza in Parsippany. (many other places that I love/hate)."
Thanks to Ed's book, I discovered RT shortly after starting my job up there. I've turned on a number of my colleagues and they all like it. It's now my favorite bar pie joint.
"We make excellent pizzas at home....spinach, pancetta and onion."
I have to give that a try. Have you ever tried Sergio's Deli in Denville? That's where I've been getting my cured meats lately. I only went there for convenience, but I turned ot to be very pleased. He even supplies me with my mozzarella curd.
"How do I get an invite to Warren to that pizza tasting?"
You start by asking. This Friday is a guys night however so if invited you, your husband would have to tell you how it was. As a matter of fact I gotta get moving and make my dough.
"My blog is Stacey Snacks."
That is a very appetizing blog. Are you the photographer as well? The photos are great.
Ciao,
Paulie Gee
pauliegee at 7:00PM on 04/22/09
Great to see the "Pizza Madman" in action...!
métrogirl
Therese-Marie
metrogirl at 8:47PM on 04/23/09
Welcome to Slice métrogirl. Nice to see that you've made the trip over from flickr.
Ciao,
Paulie Gee
pauliegee at 11:50PM on 04/23/09
Adam, this is a great article! I'm so glad I found this site. Pauli, your Limoncello has inspired me, as already mentioned, but now your name is up in "lights" down here to. Have a great weekend everyone!
Pizzablogger at 8:53AM on 05/22/09
@Pizzablogger Did you mean to post this link?:
http://www.pizzablogger.org/index.php/2009/05/22/drinks-drink-related/the-limoncello-experiments-v10/
Thanks very much for the all too kind words. And thanks for reminding me it's Friday night and time for my traditional Friday night dose of my favorite adult beverage. Have a great Holiday weekend.
Ciao,
Paulie Gee
pauliegee at 8:39PM on 05/22/09
@Paulie: No, this link (lol):
http://www.youtube.com/watch?v=-jB-5AqnDT4&feature=player_embedded
Pizzablogger at 2:41PM on 07/28/09
@pizzablogger That is very nice. But where's the friggin' Limoncello?
Ciao,
Paulie Gee
pauliegee at 3:21PM on 07/28/09
@Paulie: That's the challenges for kumquats that show up an hour late for a tasting!
Pizzablogger at 3:30PM on 07/28/09
The legend grows.......
http://mortadifame.blogspot.com/2009/12/exclusive-pizza-tasting-at-paulie-gees.html
Great post Jen!
Pizzablogger at 2:34PM on 12/02/09
BTW Adam, am I now an official "shill"?
:)
Pizzablogger at 2:57PM on 12/02/09