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For years, Paul Gianonne, a/k/a Paulie Gee, worked in IT but dreamed of pizza. Now he's got his own place, with a wood-burning Neapolitan pizza oven and scores of diners chewing over his regina--tomato, mozzarella, and basil--and his "delboy" topped with spicy sopressata, singed around the edges and sweating pork fat. The crust's the thing here, a stretchy, bubbly, char-spotted pillow of a bread, the thought of which makes your stomach growl days later.
What lingers in your mind after a meal at Paulie Gee's pizzeria in Greenpoint isn't the homemade fior di latte or the tomato sauce, both of which are tasty, though not good enough to cross boroughs for. It's the crust that burrows into your... More »
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