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pauliegee's Profile

Website: http://www.flickr.com/photos/pauliegee/

Location: Jersey

About:

Favorite foods: Pizza

Last bite on earth: Too tough to chose, but perhaps a Roast Pork Italian sandwich from Tony Luke's in Philly.

The Ten Most Recent Comments By pauliegee

From Slice

Openings: Covo

But how's the pizza?

Ciao,

Paulie Gee

pauliegee at 8:23AM on 07/20/08

From Slice

The Chronicle on A16 in San Francisco

A 16 looks like the real deal. When I'm fortunate enough to hit the Bay area again, I'm gonna make it my first stop. In the meantime I'll just have to keep eating my own. I'm refining my dough recipe and my oven's shaping up:

http://www.flickr.com/photos/pauliegee/sets/72157603296443911/

I'm waiting for you to come out and check out Paulie Gee's Pizzeria Napoletana. It won't be long before you'll haqve to pay for my pizza so you should take me up on my offer ASAP. And don't forget your camera.

Ciao,

Paulie Gee

pauliegee at 11:09AM on 04/22/08

From Slice

'The Chronicle' on Pizzeria Delfina

Thanks for the compliments. Have you seen my A Mano gallery?

http://www.flickr.com/photos/pauliegee/sets/72157603411254722/

Or Otto:

http://www.flickr.com/photos/pauliegee/sets/72157601315013466/

Ciao,

Paulie Gee

pauliegee at 7:37PM on 03/10/08

From Slice

'The Chronicle' on Pizzeria Delfina

Although I'm from Jersey (by way of Brooklyn), I also made a visit to Pizzeria Delfina recently and fell in love with the place. So did my camera. You can check out the shots at:

http://www.flickr.com/photos/pauliegee/sets/72157600889688256/

Ciao,

Paulie Gee

pauliegee at 9:36AM on 03/09/08

Responses to Comments by pauliegee

From Slice

The Chronicle on A16 in San Francisco

So I just ate at A16 for the first time the other day. We had two pizzas and both tasted very good. However, I was not impressed with the crust. It had a nice char and blistering and looked like it would be excellent. But I felt it was too soft. Even the charred and blistered spots had no real crispness to them. There was no crunch to the dough at all, though it was clearly cooked through. We're lucky here in Portland to have four terrific hot oven pizzerias that are as good as any I've had in the US, and all get at least some crispness to the edge of their crusts. I've never been to Italy or Naples, however. My guess was the oven was too hot. Talking with the guys on the line, it sounded like, though, that the pizza station was the low-man on the totem pole, the spot to move up from on the line, which seems odd to me.

extramsg at 2:55PM on 06/06/08

From Slice