I am blessed to live around the corner from what would have to be consistently the best pizza I have had in New York: Paulie Gee’s in Greenpoint. I must beware of Bushwick locals who would decry my claim, in favour of their darling, Roberta’s, which is longer established and definitely deelish.
Paulie Gee’s itself is warmed by the 500++F, cavernous, bricked oven they cook their beloved pizza pies in, inviting customers to settle in by de-layering immediately and ordering draft beer.
The menu is separated by red or white pizza – it’s all about the sauce, either Italian tomatoes or fior de latte, wonderfully flavourful and soft kind of mozzarella also made from cow’s milk. As much as I love a juicy Italian (tomato), the best pizzas are F-de-L based, because a Brooklyn baby can seriously overdose on the standard pizza pie.
The Greenpointer is like a salad, which sports fior de latte, baby arugula, olive oil, fresh lemon juice, and shaved parmigiano, with the option to add prosciutto di parma. Although recommended I love it without.
Go for the Hellified Porkpie White – fior di latte, Berkshire sopressata piccante, sweet Italian fennel sausage, sliced red onion, chopped garlic, fresh basil and Mike’s Hot Honey – for a flavour explosion and meaty rehab.
The Cherry Jones can almost be a dessert, and is nice to end with – fior de latte, gorgonzola cheese prosciutto di parma , dried bing cherries and orange blossom honey.
The cutest part of the dining experience is the collaborative effort Paulie Gee’s makes with other Brooklyn food companies, the menu decorated with TMs for Ovenly baked goods and so on. Of particular note is Mike’s Hot Honey, a pizza ingredient that would have to be the most exciting for me. Mike visited South America and discovered a chilli infused honey that he began producing small batches of, here in Brooklyn (see the Hellified Porkpie White).
Paulie Gees’s Pizza is at 60 Greenpoint Avenue Brooklyn, NY 11222.