Pizza Tasting

Do you know Paulie Gee?

I met Paulie Gee on the Serious Eats website called SLICE.
A website all about pizza.



I have been reading Paulie's comments regarding the good, bad and the ugly pizzerias all over the NY metro area for a while now.
This Brooklyn native knows his slice.

Well, back in April, I am reading that Paulie is a neighbor of mine in New Jersey and has an outdoor pizza oven that he built with his own hands! You can read Adam Kuban's article about Paulie here.

HOW COULD I NOT KNOW THIS? I thought I knew everything. My mother always said I was a "know it all".

So, I found out and the rest was history.

Forget Daniel Boulud, forget Thomas Keller, forget about Tom Collichio (no, let's not forget him)........we have Paulie Gianonne.

A June night pizza tasting at Paulie's famous backyard pizza oven was all I needed to kick off my summer. (Now if it would only stop raining).



Paulie's son, Michael, a recent Air Force Academy graduate, is in charge of the wood burning oven, and keeps it at a balmy 900F degrees, which takes about 3 hours to reach the desired temperature.



He also uses a laser thermometer to make sure the oven is at the correct temperature at all times.



Paulie makes only Napoletana style pies and makes all the gorgeous dough himself.
90 seconds in the oven and it's done. The pizzas are a certain size by Naples law, and only have 4 ingredients total.



We had 10 pizzas total (for 7 people!!!), and I couldn't decide which pie I loved more.

The one with arugula and lemon juice had my name on it, and the Nancy Silverton sunny side up egg version was fabulous too........but I think the star was the Berkshire guanciale (pig's cheeks) with fresh salted mozzarella.



It was a 4 hour tasting, featuring Paulie's homemade Limoncello to start the evening, and a big salad made by Mary Ann, his lovely wife.

Here are the fantastic highlights.



The Menu:

Pizza Tasting
June 16th 2009

Margherita with Prosciutto di Parma (post oven)

Bianco with Sliced Fresh Garlic, Pecorino Romano and Basil

Margherita with Sopressata Picante and Parmigiano Reggiano

Bianco with Baby Arugula, Fresh Lemon Juice, Olive Oil, Prosciutto di Parma and Shaved Parmigiano Reggiano

Margherita with Berkshire Guanciale, Pecorino Romano and Sliced Red Onion

Margherita with Sauteed Italian Eggplant

Bianco with Berkshire Guanciale, Parmigiano Reggiano and Sunnyside Up Eggs

Tomato Medley Margherita

Margherita with Sopressata Picante and Parmigiano Reggiano






My contribution to the evening was my ricotta cheesecake for dessert.



I was even allowed to bring my pizza loving husband, who just maybe, will build ME a pizza oven in our backyard!

We are hoping that Paulie opens his pizzeria in Brooklyn soon, we will be there waiting in line to get in.



Thank you to Paulie and his family for their hospitality and generosity.
These pizzas by far, were the best pies we have ever eaten, and I am not kidding around.



THE END.