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The only place in New York where we don’t mind waiting 45 minutes to eat pizza. It’s that good. (Plus we can always meander next door for craft beer at Brouwerij Lane while we wait.) Paulie’s brick oven pies, served up in a beautifully renovated warehouse that looks more like a barn you’d find in upstate New York, are our favorite Brooklyn. Sorry Robertas. Start with the Greenpointer — a white pie with Fior di Latte, Baby Arugula, Olive Oil, Fresh Lemon Juice and Shaved Parmigiano Reggiano — and be sure to try one of the pies that has hot honey on it. Wash it all down with one of the many craft beers they have on the menu. A true Greenpoint gem.
The “crowds” prove the “hype” at this Greenpoint pizzeria where “seriously good” pies (especially the “addictive” Hellboy) are offered with “original” toppings varied enough “to please anyone”; the “dimly lit” digs feel especially “inviting” when Paulie “drops by to say hello.”
Owner Paul Giannone, aka Paulie Gee, channeled a lifelong love of pizza into this charmingly delicious spot that feels as if it has been around forever. Rustic in appearance, the room’s cool concrete and brick are warmed by the glow of the wood-burning oven imported from Naples. From here, Giannone and his son work their magic. The addictive crust is beguilingly moist and chewy, perfumed with smoke, and adroitly salted. Killer wood-fired pies dominate the menu with tempting combinations, excellent ingredients, and whimsical names.
Pizza hobbyist turned pro Paul Giannone produces truly original pies at this rustic Greenpoint eatery. The best pizzas here are mixed-media masterworks with gorgeously blackened crusts covered in crispy nooks and pillowy bubbles. The Honey Jones—a frequent special featuring honey from a Brooklyn beekeeper, Gorgonzola, mozzarella, cherries and wispy prosciutto—beautifully balances sweet and salty.