Paulie Gee's Slice Shop

"Paulie Gee’s Slice Shop is now available for pick-up and delivery online. We wouldn’t ever judge you for ordering a single slice for delivery or take-out, but know that there are also full pies available (and plenty of vegan options, too)." - hannah albertine

"Even the greatest slice places are generally not establishments where you want to stay and hang for a while. That’s what makes Paulie Gee’s Slice Shop different. It’s an order-at-the-counter spot, with a beer and wine bar at the back of the space where you’ll find people posted up eating pizza, watching sports, and playing on a vintage video game console. Unlike the original Paulie Gee’s, this is not Neapolitan-style pizza—it’s classic New York slices and pies (including plenty of vegan options), plus the Sicilian style, sesame-crusted Freddy Prinze, which is the best thing here." - willa moore, bryan kim, neha talreja, kenny yang

"The good thing about ordering delivery from slice shops is that you don’t need to commit to an entire pie. This is key at Paulie Gee’s Slice Shop in Greenpoint, not because you won’t want to eat a ton of the pizza here, but because you should try a bunch of different styles. Whatever you go with, make sure the Freddy Prinze Sicilian (vegan optional) and Hellboy are part of your order here." - team infatuation

"The greatest places to grab a slice are generally not establishments where you want to stay and hang for a while. Paulie Gee’s Slice Shop is different though. It’s a counter-service spot that looks like a neighborhood pizza parlor from the 1970s, and it’s where you’ll find some excellent, foldable New York-style slices with crust that’s equal parts chewy and crispy. Their Hellboy slice—with hot honey and spicy pepperoni—is one of the finest things in New York City that you can purchase for $5, and their garlicky white slice (The Mootz) proves that several layers of rich cheese and a drizzle of olive oil can do just fine without tomato sauce." - bryan kim, willa moore, kenny yang, carlo mantuano, molly fitzpatrick

"At Paulie Gee’s Slice Shop in Greenpoint, Brooklyn, the classic New York City pizza is king. “Pizza Cognition Theory states that the pizza you have first is the pizza that tastes best to you for the rest of your life,” says owner Paul Giannone, aka Paulie Gee. “And that was that New York slice that I had back in 1958.” The day’s work at Paulie Gee’s begins at 6 a.m. with the making of both Sicilian and classic pizza doughs. Enough dough for approximately 85 Sicilian pies and 230 New York-style round pizzas is made, divvied up, kneaded, and proofed every morning. After, dough made the previous day is formed into the day’s pies and the sauce — a simple mix of tomato, onion, and garlic simmered for an hour and a half — cooks. Though Paulie Gee’s Slice Shop and its components may read as simple, every detail, from the oiling of the pizza pans to the types of benches used for the booths, has been considered. “Once I got the idea to open this place, I decided that I was just gonna be a classic slice shop,” Giannone says. “It all started with what the place was gonna look [like].” The basement panelling walls, beverage dispenser, and red benches that make up the booths are all akin to those you would find in the New York slice shops of the ’70s. “Do I make the best pizza in the city? That’s not for me to say,” Giannone says. “I make classic pizza... I wanted to make that my unique brand.” Watch the full episode of Eater’s new series Icons: Pizza to learn how Paulie Gee’s has made its name as a legendary New York slice shop." - Annie Harrigan