Top This: Cherry Jones (à la Paulie Gee's)

Slightly tart Bing cherries and orange blossom honey are perfectly played against creamy, earthy gorgonzola cheese, milky fior de latte, and sweet and salty prosciutto in Paulie Gee's Cherry Jones. The resulting pizza is rich, intense, and leaves you wanting more.

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24 Comments | Posted by Erin Mosbaugh, February 2, 2012 at 12:30 PM
Tagged: Cherry Jones, Greenpoint, Paulie Gee, Paulie Gee's, pizza recipes, Top This, toppings

Video: Ask Paulie, The Fourth

For the past three weeks, the owner of Paulie Gee's in Greenpoint has answered your questions on everything from his pizza heroes to his knack for the artful schmooze. Today's episode features Paulie waxing poetic about his early food memories, why he craves ginger ale with pasta, and some more motivation for all those future pizza restauranteurs out there.

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15 Comments | Posted by Jessica Leibowitz, November 16, 2011 at 11:30 AM
Tagged: Paulie Gee, Paulie Gee's, videos

Ask Paulie, Week 3

Welcome to week three of our 'Ask Paulie' series! Yup, Paulie's selected a few more Slicer questions to answer for this week. Today the Greenpoint pizza joint owner discusses his secret dough recipe, a final pizza hero, and a glorious Ferrari-style oven upgrade.

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11 Comments | Posted by The Serious Eats Team, November 8, 2011 at 1:45 PM
Tagged: Ask Paulie, Paulie Gee, Paulie Gee's, videos

Video: Ask Paulie, Week 2

It's week two of our 'Ask Paulie' series and Paulie has answers to some more questions we solicited from you a few weeks back. This week the proprietor and chef of Paulie Gee's Greenpoint pizza joint talks about his pizza heroes.

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38 Comments | Posted by The Serious Eats Team, November 2, 2011 at 12:00 PM
Tagged: Ask Paulie, Paulie Gee, Paulie Gee's, videos

Video: Ask Paulie Gee, Week 1

A few weeks back we asked you folks to send in your questions for Paulie Gee, proprieter and chef at Paulie Gee's Greenpoint pizza joint. The former IT-professional turned pizzaiolo is an inspirational story if we've ever heard one, and we're truly grateful that he's taken the time out to answer a few of our questions. Check out the first in our three part series in which Paulie talks about following your dreams, changing lightbulbs, and managing baking while schmoozing.

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19 Comments | Posted by The Serious Eats Team, October 27, 2011 at 1:00 PM
Tagged: Ask Paulie, Paulie Gee, Paulie Gee's, videos

A Pizza Snob's Approach To Toppings

As a writer for the people, I often try and suppress my inner pizza snob. I try and pretend that all pies are created equal, and that there is goodness to everything on a crust. Sometimes I even manage to convince myself. After all, if tens of thousands of people enjoy eating buffalo chicken pizza, there's got to be something good about it that I'm missing, right? Well today, I'm letting diplomacy take a little breather and laying out a few of my hard and fast ground rules about pizza toppings.

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103 Comments | Posted by J. Kenji López-Alt, September 2, 2011 at 9:00 AM
Tagged: Antonio's, Asian pizza, Best Pizza, Co., Company, Motorino, NY Pizza Suprema, Paulie Gee's, Pizza, pizza weirdness, Pizzaiolo, Pizzeria Bianco, Star Tavern, Toppings, Zuppardi's Apizza

Would You Hire This Man?

"With all do respect, your resume doesn't show any restaurant experience, not to mention pizza restaurant experience and the objective you refer to on your resume is to leverage your IT experience, which isn't appropriate for our business." —an excerpt from a rejection letter to Paul "Paulie Gee" Giannone

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52 Comments | Posted by Adam Kuban, August 29, 2011 at 1:00 PM
Tagged: Paul Giannone, Paulie Gee's

Ed's Cosmic Pizza Blab: Can Serious Pizza-Makers Have More than Two Great Pizzerias?

Most great pizzerias are the product of one compulsive, obsessive person who lives and dies with every pie. Is it possible for a pizzeria to expand beyond two locations and maintain the quality that makes them great? It's like pizza-obsessed folks have decided that their collective ovens get too hot for them to consider adding a third pizzeria.

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57 Comments | Posted by Ed Levine, August 9, 2011 at 3:30 PM
Tagged: Anthony Mangieri, Apizza Scholls, Brian Spangler, Bruce Hill, Chris Bianco, Delancey, Doug Horn, Dough Pizzeria Napoletana, Frank Pepe's, Great Lake, Mathieu Palombino, Motorino's, Nick Lessons, Paulie Gee's, Pizzeria Mozza, Pizzeria Picco, Sally's Apizza, Serious Pie, Totonno's, Una Pizza Napoletana, Zero Zero, Zuppardi's

NYC Pizza Cultural Literacy

Here's the tweet that inspired this post:

Yes, @alexandrak, such a post does exist, and if your boyfriend finds what I'm about to write all TL;DR, he can check it out: The 10 Best Pizzas in NYC » That's a solid list, no doubt. And if his NYC pizza research stops there, I'm sure he'd be happy. But I think simply dropping a best-of list on a New York newbie does him a bit of a disservice. After all, he's moving to a pizza mecca. I think a little context is in order.

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41 Comments | Posted by Adam Kuban, August 5, 2011 at 10:30 AM
Tagged: Arturo's, Best Pizza, best pizza lists, best-of lists, Di Fara, Forcella, Joe and Pat's, Joe's Pizza, John's, Kesté, L and B Spumoni Gardens, Lombardi's, Louie and Ernie's, Lucali, Motorino, Paulie Gee's, Roberta's, Rosario's Italian Deli, Sal and Carmine's, Totonno's

The 10 Best Pizzas in NYC

When deciding on this list, certainly history, setting, and pedigree had an impact, but in the end, it was all about the flavor. We didn't care whether the joint was 80 years old, or 8 months old, as long as they served a tasty pie. And here they are. Our favorite pizzas in the city. A mix of the old, a mix of the new, a representation of most of the boroughs, a bit of something delicious for everyone.

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75 Comments | Posted by The Serious Eats Team, July 14, 2011 at 12:45 PM
Tagged: Artichoke Basille's, Best Pizza, best pizza in NYC, best-of lists, Bleecker Street Pizza, Di Fara, Joe & Pat's, Joe's on Carmine, L&B Spumoni Gardens, Louie & Ernie's, Motorino, New York, Patsy's, Paulie Gee's, Pier 76, Rubirosa Pizza and Bar, Sacco, Sal & Carmine's, Totonno's