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Author Topic: Paulie Gee  (Read 10325 times)

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Offline forzaroma

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Re: Paulie Gee
« Reply #20 on: February 27, 2011, 04:29:46 PM »
What is gbd? Prob very obvious but I'm having a brain fart

Offline TXCraig1

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Re: Paulie Gee
« Reply #21 on: February 27, 2011, 04:39:58 PM »
What is gbd? Prob very obvious but I'm having a brain fart

Golden Brown Delicious

Craig
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline pauliegee

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Re: Paulie Gee
« Reply #22 on: August 30, 2011, 12:30:41 AM »
Limoncello?  You sure?

Offline PapaJon

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Re: Paulie Gee
« Reply #23 on: August 30, 2011, 02:12:05 AM »
Paulie!  How awesome to see you checking out the forums here.  I doubt you remember me, but I'm still planning to swing by again next time I'm in NY.
Jon

Offline pizzablogger

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Re: Paulie Gee
« Reply #24 on: August 31, 2011, 09:29:42 AM »
BTW, did anyone catch Food Network's Crave, Pizza: The Edible Frisbee of Glee show this past Monday?

Paulie was featured in it....in a very cool way at that.

It plays again as follows:

9/2/2011 11pm
9/3/2011  2am
9/4/2011  6:30pm

Set your DVRs.

http://www.foodnetwork.com/crave/pizza-the-edible-frisbee-of-glee/index.html
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

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Offline PapaJon

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Re: Paulie Gee
« Reply #25 on: July 09, 2013, 09:16:00 PM »
In New York and Princeton area for two days and I decided to make the most of it.  Now I'm enjoying an IPA and waiting at Paulie Gee's for a table to open up.   Got in at 9:00pm sharp after fighting traffic, the GPS, and a light New York drizzle.  The place is crowded and I was told it'd be around a 45 minute wait.

Jon

Offline PapaJon

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Re: Paulie Gee
« Reply #26 on: July 09, 2013, 09:37:49 PM »
Got a table sooner then expected. I ordered the Regina.  Came less than 10 minutes later.  Yum!   I may have to order the Greenpoint as well! 
Jon

Offline JConk007

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Re: Paulie Gee
« Reply #27 on: July 09, 2013, 10:22:32 PM »
Greenpointer YES! and the Hellboy  too!
I Love to Flirt with Fire! www.flirtingwithfire.net

Offline PapaJon

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Re: Paulie Gee
« Reply #28 on: July 09, 2013, 10:30:56 PM »
Wow, stuffed stuffed stuffed.   Couldn't hold back and did indeed order the Greenpoint after finishing the Regina.  Paulie was making the rounds and stopped by to ask if everything was gong well and of course it was.   Not expecting him to remember I told him about by experience 3 years ago and we spoke for about a minute or so. Great host and a fun guy. 

I was only able to finish half of it and got the rest boxed up. The Greenpoint was indeed very good. If I lived closer I'd have waited for another day but when traveling one must make do. 

Great time, great vibe, nice staff.    Will be back if I can manage the time.
« Last Edit: July 10, 2013, 12:18:56 PM by PapaJon »
Jon

Offline TXCraig1

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Re: Paulie Gee
« Reply #29 on: July 15, 2013, 12:08:44 PM »
Will be back if I can manage the time.

It's one of only a couple places I try to hit every time I'm in NYC.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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Offline soflnoles

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Re: Paulie Gee
« Reply #30 on: July 17, 2013, 04:14:10 PM »
Waiting on the Baltimore shop to open.  Pie looks awesome.

Offline PapaJon

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Re: Paulie Gee
« Reply #31 on: November 03, 2013, 07:14:57 PM »
Mmmmm... passing through town and couldn't pass it up.   Ordered a Greenpoint and Regina and now it's just a waiting game...

Jon

Offline PapaJon

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Re: Paulie Gee
« Reply #32 on: January 23, 2017, 03:15:41 PM »
As I will not have a chance to travel to NY anytime in the near future, I was thinking of trying to duplicate as best I could the Greenpointer pizza from Paulie Gee's. I'm positive there was no tomato sauce on this pizza but I can't recall if there was a white sauce or if it was simply a pie baked with fresh mozzarella on it, and then dressed with arugula, olive oil, lemon juice, and shaved parmigiano reggiano after it came out of the oven. Does anyone know?

Menu: http://pauliegee.com/greenpoint/#pizza 

Thanks!
Jon

Offline Ogwoodfire

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Re: Paulie Gee
« Reply #33 on: January 26, 2017, 11:31:47 PM »
I realize this is an old thread but I was once told by someone who claimed to work at PG that the tomatoes are Stanislaus Alta Cucina, a California grown plum tomato. Nothing wrong with this i think they compare favorably to a lot of what's out there. Saw it earlier in the thread and thought I would mention this. I have not verified employment or tried their tomato to verify.

Offline PapaJon

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Re: Paulie Gee
« Reply #34 on: February 18, 2017, 04:42:13 PM »
As I will not have a chance to travel to NY anytime in the near future, I was thinking of trying to duplicate as best I could the Greenpointer pizza from Paulie Gee's. I'm positive there was no tomato sauce on this pizza but I can't recall if there was a white sauce or if it was simply a pie baked with fresh mozzarella on it, and then dressed with arugula, olive oil, lemon juice, and shaved parmigiano reggiano after it came out of the oven. Does anyone know?

Menu: http://pauliegee.com/greenpoint/#pizza 

Thanks!
To follow up my own post, while I'm not yet happy with my new oven setup and how the crusts are coming out, I'm pleased with how my Greenpointer knockoff came out. I went with no sauce and grated mozzarella for the bake, lots of fresh arugula grated parmesan olive oil and a hole fresh lemon squeezed. I went easy on the lemon at first but ended ip squeezing both halves over the pizza in order to get the taste i remembered. 
Jon

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