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.... More

[Photograph: Adam Kuban] Vinnie's Pizzeria, on Bedford Avenue in Williamsburg. Known for its vegan and vegetarian options as well as for its more outré slices (mac-and-cheese slice; breakfast slice, described on sandwich board above). And for its T.hanks trash can. Word is they're opening a second location just a bit north in Greenpoint. At Nassau and Kingsland. No date yet. [via Pizza Rules!]... More

This has been in the works for some time, but it's now official: Paulie Gee (aka Paul Gianonne) has signed the lease on the former Paloma space at 60 Greenpoint Avenue in Greenpoint, Brooklyn, and is hoping to open Paulie Gee's by December. Anyone familiar with the Paulie Gee mythos won't find it surprising that his place will be a wood-fired Neapolitan-style joint. The oven is being built in Naples now and will be shipped over soon. Gianonne says he'll be the sole pizzaman at Paulie Gee's but will have an assistant trained and ready to step in at... More

newyorkshitty.com Miss Heather of the blog newyorkshitty.com finds Pizza Wine at a Greenpoint liquor store. It's a small 375 ml bottle of wine that claims to have been crafted specifically for pizza. At $3 a bottle (even with tax included) this isn't really much of a bargain. If one bottle is designed to accompany two slices, I'd guesstimate it would take five bottles to match a ten-slice pie. That totals to $15. For that kind of money, you can buy a couple six packs of decent beer. Ten-slice pie? Where is Miss Heather getting a ten-slice pie? Note: A... More