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Paul Giannone, putting the first pie into his Stefano Ferrara wood-fired oven. [Photograph: Jennifer Galatioto, who happened to get some preview PG pizza]

We've watched Paulie Gee (aka Paul Giannone) go from backyard pizza enthusiast to budding pro pizza-maker over the last couple of years. Today, we finally have word on when Paulie Gee's, his Greenpoint, Brooklyn, pizzeria will open: Tuesday, March 9, 2010.

Hours will be from 6 to 11 p.m. (or whenever the dough runs out) Tuesday to Thursday. Friday and Saturday, 6 p.m. to 1 a.m./dough gone. Sunday, 3 p.m. to 10 p.m./dough gone.

No wine or beer initially, but Giannone expects to have that taken care of shortly. (Oh, and no BYOB during that period.)

Last time we talked to Giannone about the menu, he mentioned the following as possible pies:

  • Arugula with olive oil, lemon juice, and shaved reggiano--with and without prosciutto di Parma
  • Margherita with and without prosciutto di Parma
  • Soppressata picante
  • A classic bianco
  • Margherita with speck and red onion ("The Spectacle")
  • Margherita with hot sausage
  • Lots of seasonal pies

Of course, all that is subject to change as things shake out.

Paulie Gee's

60 Greenpoint Avenue, Brooklyn NY 11222 (Franklin/West streets; map)

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