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

Ciao,

Paulie Gee

@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

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

Ciao,

Paulie Gee

@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

@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

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!

@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...

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).

@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.

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

I'll just have tt go ahead and say it.

I'm jealous as $%#@. You %$#@

That pizza looked incredible!!! I would drive from Virginia to have a slice of that pie.

I'm so sorry rbendi02, but when I do open a place, it will be in the land of my birth. Brooklyn, USA. I do agree with you regarding pizza in my area though. It's pitiful.

Ciao,

Paulie Gee