Serious Eats: loxysupremoapizza's Profile

DeFazio's is excellent, the best pizza by far in the Albany area. We would have loved to meet up with you there, but we'll be on the beaches of Wellfleet that day.

Marisa's is passable for a decent garden variety slice and they are very friendly folks, but I'm baffled by the local blogger love for their pizza.

loxysupremoapizza at 1:42PM on 06/05/09

From Slice

An Evening with Paulie Gee, Pizza Madman

WOW! I bow my head in awe! Paulie walks the walk, talks the talk, and does not toss the dough! I think I just heard my 550 degree electric oven scream in jealousy! WOW!

loxysupremoapizza at 9:23AM on 04/15/09

From Slice

Sneak Peek: Anselmo's Coal Oven Pizzeria, Red Hook

loxysupremoapizza at 1:03PM on 03/28/09

From Serious Eats

Weekend Book Giveaway: 'American Cheeses'

Old Chatham Ewe's Blue

loxysupremoapizza at 12:13PM on 01/10/09

From Slice

An Evening with Paulie Gee, Pizza Madman

@Paulie: That's the challenges for kumquats that show up an hour late for a tasting!

Pizzablogger at 3:30PM on 07/28/09

From Slice

An Evening with Paulie Gee, Pizza Madman

@pizzablogger That is very nice. But where's the friggin' Limoncello?

Ciao,

Paulie Gee

pauliegee at 3:21PM on 07/28/09

From Slice

An Evening with Paulie Gee, Pizza Madman

@Paulie: No, this link (lol):

http://www.youtube.com/watch?v=-jB-5AqnDT4&feature=player_embedded

Pizzablogger at 2:41PM on 07/28/09

From Slice

@loxy That is very cool. Thanks so much for pointing it out. I had no idea he does a column for them. Vic is a great guy and obviously has great taste in pizza. He did go to all three of his favorite places for the first time with me, so his comment is very flattering. I can hardly wait to hit DeFazio's. That picture makes it look like a real treasure.

Ciao,

Uncle Paulie Gee

pauliegee at 7:02PM on 06/05/09

From Slice

An Evening with Paulie Gee, Pizza Madman

@Pizzablogger Did you mean to post this link?:

http://www.pizzablogger.org/index.php/2009/05/22/drinks-drink-related/the-limoncello-experiments-v10/

Thanks very much for the all too kind words. And thanks for reminding me it's Friday night and time for my traditional Friday night dose of my favorite adult beverage. Have a great Holiday weekend.

Ciao,

Paulie Gee

pauliegee at 8:39PM on 05/22/09

From Slice

An Evening with Paulie Gee, Pizza Madman

Adam, this is a great article! I'm so glad I found this site. Pauli, your Limoncello has inspired me, as already mentioned, but now your name is up in "lights" down here to. Have a great weekend everyone!

Pizzablogger at 8:53AM on 05/22/09

From Slice

An Evening with Paulie Gee, Pizza Madman

Welcome to Slice métrogirl. Nice to see that you've made the trip over from flickr.

Ciao,

Paulie Gee

pauliegee at 11:50PM on 04/23/09

From Slice

An Evening with Paulie Gee, Pizza Madman

Great to see the "Pizza Madman" in action...!
métrogirl
Therese-Marie

metrogirl at 8:47PM on 04/23/09

From Slice

An Evening with Paulie Gee, Pizza Madman

@Stacy "How come we don't know each other?"

We do now.

"I live in Summit and am a pizza freak........."

I'm a pizza madman.

"I love DeLorenzo's in Trenton"

I like Hudson and Hamilton only for the White Clam pie.

"Arturo's in the W. Village (coal oven)"

Not my favorite. Totonno's is still my coal oven king.

"and grew up on Reservoir Tavern pizza in Parsippany. (many other places that I love/hate)."

Thanks to Ed's book, I discovered RT shortly after starting my job up there. I've turned on a number of my colleagues and they all like it. It's now my favorite bar pie joint.

"We make excellent pizzas at home....spinach, pancetta and onion."

I have to give that a try. Have you ever tried Sergio's Deli in Denville? That's where I've been getting my cured meats lately. I only went there for convenience, but I turned ot to be very pleased. He even supplies me with my mozzarella curd.

"How do I get an invite to Warren to that pizza tasting?"

You start by asking. This Friday is a guys night however so if invited you, your husband would have to tell you how it was. As a matter of fact I gotta get moving and make my dough.

"My blog is Stacey Snacks."

That is a very appetizing blog. Are you the photographer as well? The photos are great.

Ciao,

Paulie Gee

pauliegee at 7:00PM on 04/22/09

From Slice

An Evening with Paulie Gee, Pizza Madman

Paulie,
How come we don't know eachother?
I live in Summit and am a pizza freak.........I love DeLorenzo's in Trenton, Arturo's in the W. Village (coal oven) and grew up on Reservoir Tavern pizza in Parsippany. (many other places that I love/hate).
We make excellent pizzas at home....spinach, pancetta and onion.

How do I get an invite to Warren to that pizza tasting?
My blog is Stacey Snacks.
Thanks!

Stacey Snacks at 5:45PM on 04/22/09

From Slice

An Evening with Paulie Gee, Pizza Madman

@tonocapo You must have been suffering a momentary lapse of reason.

@canerosso If you come up to NYC, I'll join you on one of Scott's tours and then conduct one of my own for you the next day. If I come to Dallas how about you cover my expenses by filming and marketing an 82 minute documentary of me not tossing the dough? You gotta let us know what your customers think of the sopressata picante pies.

Ciao,

Paulie Gee

pauliegee at 8:19AM on 04/22/09

From Slice

An Evening with Paulie Gee, Pizza Madman

Paulie, I noticed in the eighth picture it MAY appear as you were about to throw the dough. But we all know, it's not to be so.

tonecapo at 12:24AM on 04/22/09

From Slice

Sneak Peek: Anselmo's Coal Oven Pizzeria, Red Hook

Went on Friday evening. No problem getting a table. Had two small pies: 1) napolitana (red sauce & fresh mozz) with pepperoni and roasted peppers 2) white (no sauce, fresh mozz, ricotta) with green pesto and wild mushrooms. Both were excellent. The crust had a good bit of salt but not too much and held its structure beneath the toppings, even when super hot out of the oven, without being tough. Wild mushrooms didn't really impart much flavor, but all other toppings were really good. Very pleased. And the whole shebang set us back about $20, with sodas (orange and Dr. Pepper - yeeeeah!). Me likey!

Amanda Clarke at 12:54PM on 04/19/09

From Slice

An Evening with Paulie Gee, Pizza Madman

I am prepared to phase out pepperoni and go with only sopressata picante now. Between Paulie Gee and Motorino tweets, my pizza pants are going crazy. I need to do a NY tour - and Paulie has an open invite to come and work a few shifts down in Dallas!

canerosso at 12:55AM on 04/18/09

From Slice

An Evening with Paulie Gee, Pizza Madman

Thanks BrooklynBrownie Yes you can say it. I say it all the time. And perhaps Thomas Wolfe was wrong. It would be my honor to serve you. Which pie would you order?

Ciao,

BrooklynPaulie

pauliegee at 10:07PM on 04/17/09

From Slice

An Evening with Paulie Gee, Pizza Madman

@pauliegee:With all of this talk of a potential pizzeria location, can I just say I'm so glad you were born in Brooklyn? When you open your place someday I'll be in line waiting for one of the first pies out of the oven...

BrooklynBrownie at 9:27PM on 04/17/09

From Slice

An Evening with Paulie Gee, Pizza Madman

Thanks for all your new remarks.

@Pauper Nick What do you need my pizza for when you can get a whoopskidawg at Superdawg?

http://www.superdawg.com/menu.cfm?menuscreen=sandwiches

@tonecapo If I do you will be the first to know. As long as you are still frequenting Slice. As far as the copa goes, I like it too. On a Margherita:

http://www.flickr.com/photos/pauliegee/3052920092/in/set-72157603296443911/

@famdoc Thank you. That's way to kind. My bubbi used to say the same thing when I'd go visit her in Brighton Beach BTW.

@Raiders757 How can I say no to that. That's a long friggin' drive.

@Scott The pleasure was all mine. And again, those comments are way too kind, but thank you. You are gonna have to follow me around to find out where I get those tomatoes. The cans were out in the barn, but I remove the labels as soon as I get home with them. As far as my cured meats go, When I can, I get them from Salumeria Biellese, but I'm not always able to. I found a very good place in Denville near where I work. It's called Sergio's. It's a great little place run but great people. And BTW, it's Paulie Gee and Familee.

Ciao,

Paulie Gee

pauliegee at 10:12PM on 04/16/09

From Slice

An Evening with Paulie Gee, Pizza Madman

I just have a few things to add about the tasting.

Paulie's homemade fiordilatte is outstanding. We found ourselves picking at the mozzarella in between pies and I probably could have eaten a few more pounds of it given the chance. It had that clean and creamy taste with remarkably smooth texture. Everything Paulie put on the pizza was incredibly well thought out and of the highest quality. Whatever brand they were, those tomatoes were fruity and sweet with the perfect hint of acidity. Every piece of meat, vegetable and herb met the same standards.

Paulie's dedication to honing his craft is remarkable and his whole family is on board with the infectious obsession. They have obviously conducted many a tasting. The flare of activity between pies was incredible: Paulie headed to the prep table immediately after each pie tasting to assemble the next; Michael would be stoking the fire in preparation for Paulie's next specimen; Mary Ann had the pizza peel clean and ready for action. This left me and Adam to do our best to keep up and not miss any crucial steps in the process. Master Gee even showed us all the tips and tricks he has picked up from pizzaioli he admires. His pizzeria, whenever and wherever it blesses us with its presence, will be a true temple to the simple elegance of Paulie's influences (ie all the pizzerias Slicers know and love).

As good as his pizza is, Paulie continues to tweak his recipes in search of the perfect combination. One batch of Paulie's cheese even had a bit of milk added to the curd, which he heard has the affect of softening the texture of the mozzarella. The man will try anything in an effort to further his product.

That's dedication. That's Paulie Gee (and family).

ScottWiener at 9:42PM on 04/16/09

From Slice

An Evening with Paulie Gee, Pizza Madman

Let me add my feeble voice to the heavenly choir of angels singing a hymn to Signore Gee. I have admired his brilliant insight into all things pizza for a few years now. If ever I am invited to partake in this holiest of holy experiences, I promise to go to my cellar, remove some PRIMO Super-Tuscans and leave them as an offering on the altar to this god.
Paulie, as my grandma would say "Zay Gezunt" (http://www.babylon.com/definition/Zay_gezunt/) and "A leben ahf dein kepele" http://www.yiddishlibrary.com/
Let's do pizza and Ornellaia sometime soon.

famdoc at 6:47PM on 04/16/09

From Slice

An Evening with Paulie Gee, Pizza Madman

@PaulieGee:

"Thanks again to everyone. Hopefully in the future I'll be able to have all of you join me at your whim."

Is this teh foreshadowings of PaulieGee becoming a Pizziola of his own place? Try a Marinara with some cold capicola. It is amazing.

tonecapo at 12:21PM on 04/16/09

From Slice

An Evening with Paulie Gee, Pizza Madman

Paulie: I might check it out. My bowling league is tonight. I walk right by Fornino on my way there.

Adam Kuban at 11:11AM on 04/16/09

From Slice

An Evening with Paulie Gee, Pizza Madman

And speaking of "the constant struggle for not just great but sublime pizza." I was turning a deep shade of green as I dug into a sublime Sopressata Picante pie at Fornino last night. You gotta check it out.

Ciao,

Paulie Gee

pauliegee at 11:08AM on 04/16/09

From Slice