I often ask myself if I have what it takes to move back to the States. With all the chaos in Italy
these days for the past 3 millenia, it’s tempting to run away. But could I really live without the world’s best pizza at my doorstep? Well, if I moved to Brooklyn, I would certainly get by eating my weight in Paulie Gee’s Neapolitan-style pies.
They are more Enzo Coccia than Gino Sorbillo, veering away from the traditional in favor of the creative and just plain cooky. Coccia even visited Paulie Gee’s and baked a few pies in the custom built Stefano Ferrara oven that glows at the back of the establishment. The insanely prestigious oven turns out pizzas named “Harry Belafontina”, “Anise and Anephew” and “Hellboy”, which would be completely cheesy (pardon the pun) monikers if the owner Paulie Gee weren’t so darn adorable.
Last week I hit up the pizzeria with my sister and Mamma Parla and we ate as Paulie worked the room in his baseball cap and mock turtleneck. He came to our table drinking out of a paper coffee cup. We chatted about tomatoes, Italy, and his son who was making pizzas that night and had studied at John Cabot in Rome. We thoroughly enjoyed his creations, the “Hellified Porkpie White” (Fior di Latte, Berkshire Sopressata Picante, Sweet Italian Fennel Sausage, Sliced Red Onion, Chopped Fresh Garlic, Fresh Basil and Mike’s Hot Honey–yes honey), the “Greenpointer” (Fior di Latte, Baby Arugula, Olive Oil, Fresh Lemon Juice and Shaved Parmigiano Reggiano) and the “In Ricotta Da Vita” (Italian Tomatoes, Sweet Italian or House Made Vegan Fennel Sausage, Pecorino Romano, Post Oven – Ricotta Dollops, Baby Arugula and Extra Virgin Olive Oil). I’ll always need my Enzo, but as it turns out, Paulie is not a bad Stateside substitute.
60 Greenpoint Avenue
Brooklyn, NY 11222
Tel (347) 987-3747