A Hamburger Today
The Pieman's Craft: Making the Rooftop Red with Paulie Gee
When we debuted our Pieman's Craft series recently, there was some chatter in the comments about roping Paulie Gee into this. We visited the Brooklyn pizzaiolo with camera in tow to see him do his thing.
Here he builds and bakes his Rooftop Red pizza. It's a pie with tomato sauce, marinated baby kale (from Eagle Street Rooftop Farm, hence the name), extra virgin olive oil, shaved Parmigianno-Reggiano cheese, and a post-bake application of house-made aleppo chile oil.
The takeaway? The marinated baby kale. It is a magnificent topping and is easy to use. Simply wash and then marinate some kale in olive oil and sea salt for at least three hours prior to topping. The result is a crisp and chewy bed of dark green roughage that echoes the crust's own texture and smokiness.
If you haven't seen it yet, you might be interested in The Pieman's Craft: Stretching Dough with Mathieu Palombino