How Paulie Gee's Became a Legendary New York Slice Shop - ICONS: Pizza
Vložit
- čas přidán 15. 05. 2024
- What makes Paulie Gee’s in Brooklyn stand out from other pizza parlors? For owner Paul Giannone, his slice shop isn’t about making the best pizza in the city but serving good, humble New York City-style slices inspired by his youth in the ’60s and ’70s. You’ll find classic pizzas as well as creative pies like pepperoni drizzled with hot honey, and upside-down Sicilian slices with a sesame seed crust.
For more food and restaurant news, sign up for our newsletters: trib.al/wqZ0q3s
Credits:
Producer: Connor Reid
Directors: Connor Reid, Murilo Ferreira
Camera: Murilo Ferreira, Jay Simms
Editor: Christine Carone
Executive Producer: Stephen Pelletteri
Supervising Producer, Operations: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Frances Dumlao
----------------------------------------------------------------------------------------------------------
For more episodes of 'ICONS', click here: eater.visitlink.me/AbhhJ9
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our CZcams Channel now! goo.gl/hGwtF0 - Jak na to + styl
Been following Paulie Gee since the Slice days when his backyard pizza parties were getting blogged about. So cool to watch a career change fairly late in life and how happy he is with it.
I love how this owner like pays respect to the people who influenced him, and helps his workers promote their work! Amazing video and people :)
You do know he paid for this video to be produced, right?
@@metromusic5725you missed the point. Flew over your head. You'll be ok😂
@@onetime1828So will you FRIENDO
Like, totally
At least a few of the people at Roberta's in Brooklyn say Paulie Gee stole the Hellboy slice from them.
I have no reason to doubt that. They apparently did it before he did. But Paulie Gee seems to credit his influences in multiple videos. Plus Anthony Falco of Roberta's has his own controversies of not giving credit.
The prep cooks in these small.places are incredible. They sometimes work 2-3 jobs per day to make ends meet yet show up everyday at the time most of us are going to bed and start working. They are artisans and basically responsible for the majority of the food prep that goes on.
I've never been to Paulie Gee's. I've never had their pizza. But, after watching this video, it's undeniable that they are keeping and advancing New York's cherished pizza culture. I hope to try their pizza one day.
I've never had pizza in my life, you do not need pizza. Just rice. Do not poison your stomach
Then his decision to pay Eater for a video worked on you!
Food memories are incredibly powerful. That specific flavor you ate growing up, no matter what cuisine is branded into your taste buds. There are precious few people like Paulie Gee out there who want to make pizza taste old school. The majority of pizzeria owners don’t really give much thought to nostalgia or they’re trying to reinvent the wheel using new types of flour and techniques. For me, I hit up the old joints as much as I can and places like Paulie’s that reach back to the past.
crazy Bot AI comment
Dope. Crazy the amount of prep work these restaurants put into the food. Respect
It be interesting what they do when the camera is off 😅
Hire a bunch of Mexicans. Done.
Prep space is crucial for baking, especially yeasted doughs
@@jonathand827meth , aderall or coke !
Me it was aderall mostly but some meth when ever couldn’t find meth
Much respect to this guy and his crew.
why? he paid for this video to be made
@@metromusic5725 and we all watched it & can decide to go or not. What does paying for a video or not has to do with respecting the work of his crew, or working hard?
@@sofihotelI didn’t pay a cent. They came to me.
you can see how much passion the owner of the shop has for it just in how he talks about it, I would love some where like this in the UK local to me!
Paulie is a great guy with an interesting and inspiring story. Because of that he's very encouraging and always makes time for folk.
you can see how proud he is in his eyes, so special and its amazing how he can share his love with all his workers and customers
Love that he has so much love for days gone by!!!
Love to learn about these places. Lots of history, quality of food and pride for what they do... Amazing!
Paulie’s Pizza Theory is spot on!! I’m still looking for pizza that tastes and smells like the pizza place on Jerome Ave (between Gun Hill Rd and Moshula Parkway) in The Bronx when I was a toddler back in 1959. I can still visualize the quilted shiny metal wall behind the counter.
Paulie Gee's makes me so happy. I have to stop by when I'm in the area.
Love from Chicago! This East Coast native is so thankful you brought this to the Midwest. That NY slice is a core memory.
It’s great to see how pizzas,is made,it takes a team to make a great pizza it’s people who knows what they’re doing and have love understanding heart,to do the job right.
bot comment
I have been to his slice shop on 13th Street in Philadelphia several times. It was always excellent.
Nostalgia. Kept it authentic with the pizzeria. Reminded me of my childhood pizza shop in Brooklyn
He's right! Those booths are so comfortable despite having no padding. They bring back memories.
I have only been to the Paulie Gees in Columbus Ohio but I can't wait to try this when I get to New York.
Killin It !!
I appreciate how he wasn't trying to be the best or put all the bells and whistles into his product. He has a specific vision and does the best he can with that goal in mind. It was also neat to hear where all his ideas came from and the history behind his choices--he isn't trying to be original, he is respecting a legacy.
Good point, Mary Taint
Keep up the hard work and respect for a great institution 😊
With episode 1 I was hooked.. Iove british history.. Also I love everything from magical and history and politics
Nice shout out to Freddy’s in Whitestone. My grandparents lived a few blocks from there and it was a regular place for pizza when we’d visit. Great place!
It looks beyond amazing
animal torture for profit. sickening czcams.com/video/eVebmHMZ4bQ/video.html&ab_channel=JoeyCarbstrong
Love it, bought his honey a couple years ago, good stuff.
I'd like to have orange in there...gotta work on that
Love it
It’s back!
This guy is the magician of Pizza. I live in Chicago and we do have two Paulie Gee’s near me. Slice shop in Wicker Park which is fantastic right at the Damen Blue line stop. Also have in Logan Square a shop that makes a Detroit style pizza that has won the USA pizza cup before and it’s amazing. These guys I’m convinced can master any type of pizza.
Greetings from Canada. Wooooo. Looks good. I’ll drop by on my next NY Trip for sure.
It has to be tastier than Pizza Pizza. Cheers
I’m from jersey. I love the pioneers who made NY/NJ PIZZA amazing. But major BIG UPS to the ones keeping their legacy going behind the scenes.
bless you sir
I will definitely drop by when I tour New York.
he seems like a genuine humble guy
Humble yes. But also know he paid Eater for this video to be produced. Its an ad.
@@metromusic5725So?
@@krishnasanyal7I didn’t.
@@metromusic5725 A little kid having zero idea of life. Someone who works basically 24/7 on something for YEARS wants it to get recognition and attention he deserbes. Doing a win win for both sides and doing an ad with it is absolutely normal and realisitc. Grow up and have some respect.
Love you Paulie!
Had the honor to talk for a while wiyh Paulie Gee at his restaurant whilst waiting to be seated. Superb guy, nice to talk too and very friendly! Ot was the 3rd weekend my gf and i went to his place to eat and he loved it so much that he gave us free limoncello as a thank you 😄
This guy deserves all of his success. He was the godfather of social media. Way ahead of his time!!
Looks amazing
That pizza looks absolutely amazingly delicious!! 🍕 😋
What an art, that's awesome !
I took my son here yesterday. Let me tell you, that plain slice with a grape fountain soda was like biting into 1996.
Fantastico Paulie 👏I hope to try it one day
That looks amazing. I need a hell boy now!!
I agree about the first slice of pizza - pepperoni from this greek familys restaurant that was nearby my grandmothers house, it closed ages ago when the owners past and their kids did not take over. Never found anything like it since.
Great job fellas 👊🏽👊🏽
I’m a Paulie Gee fan now. Seems like a really good man.
Been there, fabulous!👌🏻
It looks so good
Would love to try your Pizza. Love your classic NYC style. 👨🍳🗽🚖🙌👍👍👍
The first pizza I had was sauce and cheese on a bagel at school lunch. Every single pizza I've had since has been better. Still, thanks to those lunch ladies for introducing me to pizza.
Thank you #Eater. Love how you focus on families and local institutions. Thank you Paulie Gee's for allowing us to share in your processes. Congrats on your success. Behind every great pizza are the people who work tireless hours to maintain exceptional standards and quality.
Wow 🍕looking delicious
I know what he means with the booths that’s what I sat in as a kid and a teenager growing up love them
those guys are literal BALLERS! 🤣🍕
One of my faves! Can't wait to go back.
So cool! Looks delicious!
This is one of those pizza when you saw the dough and you know it's going to be good
Ayoo, the ingredients shown in the video actually healthy, kudos to the store 🥰
Dough expert better have a good wage. That’s hard work!
Some great looking 😋🍕💯
People who live in that area are SO lucky.
every single establishment in Greenpoint has a 30-50% markup over any other neighboorhood in the city because everyone who lives there is a wealthy upper middle class transplant. bagels, chinese food, craft beer, pizza. 3 slices at Pauly G's cost as much as an entire pie 10 blocks over. Torst charges $15 for a pint of lager. Xi'an Famous Foods charges $8 more for the N31 plate in Greenpoint than they do at their Flushing location. Frankels charges $18 for bagel sandwiches. the price gouging in this neighborhood has been out of control for a very long time.
Yes, Paulie Gee, you do make the best pizza in the city 😍 Having Paulie Gee’s two blocks away has been the best AND worst thing ever 🤤
gotta check this place out next time I'm in brooklyn
Yum looks like a superior product. i want to eat like 3 pies one sicilian, one plain cheese one with pepp. and hot honey!
Nothing like the old school💪👑.
now THIS is the kinda pizza shop i grew up with !
Very good show folk's look's delicious.
those pie's look delish
I miss Paulie Gee's in Miami sad to see them go.
PGs is the best Pizza I had in NY, and I had a lot. The freddy prince is chefs kiss.
Looks just like Bruno's in my neighborhood with the same ld benches, drink dispensers, but we have Italian ices.🤔🗽
Dang, honey on pizza???? I'm a home pizza maker and that thought never crossed my mind. You know I'm doing exactly that next week on pizza night. I'm going to call it the Mike & Paulie Pie. Cheers NYC
throw it into the garbage right after u put that honey on thanks
i can just tell by the video of the cheese pizza it's top tier
Pizza is one of those things where. It may look simple to do. But it's actually more complex when you make one.
I'd say simple but not easy.
hes got 2 locations in Chicago and theyre both excellent.
Trevor is so passionate- love him
Real Facts.
Good Stuff!! 👍🏾
Yum 🤤
Sesame seeds be fire , I always get them seeds on my crust.
i peeped the Mike's Hot Honey Product placement, you can't fool us Eater!! lmaoo
Eater had nothing to do with that. It was all me all me and I didn’t get a dime for doin’ it.
Props to Aldo. He does the heavy work for sure. Without the perfect base the final product would be crap.
Yes Baldo gets it done.
What's very cool is the Ninos pizza hat! Another great older place on 3rd st.
3rd Avenue and 92nd Street in Bay Ridge.
@@pauliegee4903 I should had said 92nd. I haven't been there in about 6 yrs though. But last time I went it was some very good slices to me. Your Sicilian is tops man! So damn cool with honor.
My first ever pizza was from round table pizza, anyone else? I just remember castles and happy.
great work on stretching out the dough
Son unos maestros en estirar la masa de las pizas y se ven espetacular al salir del horno
they are quality loving people. they measure metric.
its like a 7.9 which is a great score!
People should know these businesses PAY Eater for these profile videos to be produced. Its how they make their money. Its low key advertorial content.
Interesting.. more info on that?
@@Gigi-xr3qs Its just how websites like Eater operate. You pay for profiles. Magazines would do this too when they were more popular.
Is that true ? when you have no clue how many people you’re going to reach
I think you call that a "'native ad"'.. makes sense, seeing as how this guy isn't flying around the world just to be comped.
@@Duffry2000 you have the media kit Eater gives you stating their "reach" and subscribers.
Love pizza
Awesome 😎
Every time I start a low carb phase these kinds of videos are recommended by the algorithm. It's like CZcams knows it and wants to torture me.
My favorite square is L&B Spumoni, but I'll give Paulie a try.
I love L&B’s square as well. I always get a slice or two when I go there to pick up tubs of their spumoni to serve in our shops.
It comes from.... (I was expecting Italy :D ) But NY is special, they make their Pizza (at least what I have seen from documentaries and videos) special and it is different for a reason. What they will call Sicilian not always will be the same in Italy, but it still has tradition and often the traditional has merged into something entirely different. But the video also made me smile - soup like, this is what we look for in a Dough - is not a thing you want to hear :D
i always walk by this place going to get tacos, ill have to check it out.
Love love love those Ramirez tacos. Especially the tripe.
@@pauliegee4903 I stopped by three weeks ago had a square corner was crispy and delicious
Inspiring vedio!
I'm curious about how to get Sicilian dough to crisp up, without it blowing out. I've tried par baking the dough with nothing. Par baking with just dough and sauce and baking with everything. Never get the consistent results I'm looking for.
Charlie Anderson here on CZcams has a crazy in-depth series on Detroit style, so some of his findings should carry over to Sicilian.
I love sesame seed crusts, corn meal is ok too but I'm a sesame head
Not gonna lie, watching this video made me hungry.
I just rewatched this video while eating Paulie Gee's pizza.
Man, I used to live one block away from here but moved away a few months before he opened 😢
I’d occasionally go to the original Paulie gee’s down the street from there, but I honestly never really got the hype. The slice place is unbelievably good though