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Author Topic: Paulie Gee’s “Greenpointer” Pizza  (Read 1020 times)

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Offline schold

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Paulie Gee’s “Greenpointer” Pizza
« on: April 01, 2017, 08:43:03 AM »
So to clone this at home, I open a dough ball and add mozzarella; then bake it? And after it's out of the oven, I add (baby) arugula, olive oil, lemon juice and Parmigiano Reggiano. Is this correct?
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Offline Jersey Pie Boy

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Re: Paulie Gee’s “Greenpointer” Pizza
« Reply #1 on: April 01, 2017, 09:15:04 AM »
Based on my memory of having it once, yes that's it. I've tried it at home too, and I think come pretty close, Yours looks perfect

Offline schold

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Re: Paulie Gee’s “Greenpointer” Pizza
« Reply #2 on: April 01, 2017, 09:22:14 AM »
Thanks for the feedback. Actually, that pie on the picture is made by Paulie Gee - I just included it as an illustration to jog the memory of those reading who have had the pizza :)
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

Offline Jersey Pie Boy

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Re: Paulie Gee’s “Greenpointer” Pizza
« Reply #3 on: April 01, 2017, 09:23:58 AM »
Well, it does look mighty good :-D

Offline schold

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Re: Paulie Gee’s “Greenpointer” Pizza
« Reply #4 on: April 01, 2017, 09:31:00 AM »
I'll post my version tonight ;D. The reason I asked the question, by the way, is because it feels somewhat strange for some reason to bake a pie with just mozzarella.
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

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Offline schold

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Re: Paulie Gee’s “Greenpointer” Pizza
« Reply #5 on: April 01, 2017, 11:00:46 AM »
And here's my attempt. I think it would have looked cooler with shaved rather than grated Parmigiano-Reggiano.
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

Offline Jersey Pie Boy

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Re: Paulie Gee’s “Greenpointer” Pizza
« Reply #6 on: April 01, 2017, 11:09:36 AM »
Great! Shaved sure, but this works too!

Offline hotsawce

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Re: Paulie Gee’s “Greenpointer” Pizza
« Reply #7 on: April 05, 2017, 04:24:03 PM »
Shaved makes a big difference in the final product.

Offline TXCraig1

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Re: Paulie Gee’s “Greenpointer” Pizza
« Reply #8 on: April 05, 2017, 05:07:24 PM »
And here's my attempt. I think it would have looked cooler with shaved rather than grated Parmigiano-Reggiano.

Nonetheless, it looks pretty darn great.
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Offline TXCraig1

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Re: Paulie Gee’s “Greenpointer” Pizza
« Reply #9 on: April 05, 2017, 05:09:57 PM »
It should be noted that the pizza in the original post isn't cut. Cutting a pie with a toppings like arugula and shaved parm can really take a lot away from the look.
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Offline HBolte

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Re: Paulie Gee’s “Greenpointer” Pizza
« Reply #10 on: April 05, 2017, 06:40:55 PM »
Craig is correct. This pie I had at Kesté was cut before final topping.
Hans

Offline invertedisdead

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Re: Paulie Gee’s “Greenpointer” Pizza
« Reply #11 on: April 05, 2017, 07:37:09 PM »
Wow, that looks like a nice light pie, perfect for lunch. I like how you can get these lighter pizzas with a NP style bake.

Offline schold

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Re: Paulie Gee’s “Greenpointer” Pizza
« Reply #12 on: April 07, 2017, 11:23:02 AM »
Thank you all for the feedback. I've had this pie a couple of times since posting the picture and I enjoy it very much. Together with the Rosa, I think these are two very elegant American creations. I now use shaved Parmigiano-Reggiano, which is indeed better, and have also found some lemons with a significant degree of sweetness to them, which I think works well with this pie.
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

Offline JSPACEMAN

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Re: Paulie Gee’s “Greenpointer” Pizza
« Reply #13 on: April 13, 2017, 10:05:40 AM »
That looks amazing, well done.

What oven do you use?
I think I'm in love, probably just hungry.

Offline schold

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Re: Paulie Gee’s “Greenpointer” Pizza
« Reply #14 on: April 13, 2017, 12:01:54 PM »
I use the Effeuno P134H-oven with a biscotto Saputo floor.
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

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Offline JConk007

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Re: Paulie Gee’s “Greenpointer” Pizza
« Reply #15 on: April 14, 2017, 10:33:00 PM »
Looks good  Heres my PGee's  Greenpointer Knock off with a little more extreme Leoparding  I get at PG 's :)
YUM
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