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Brooklyn Pizzeria Paulie Gee's headed to Oakland?

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According to this Eater article, Brooklyn's Paulie Gee's Pizza has expansion plans which include an outlet in Oakland, headed by one of Paule's current staffers.

I'm not a big pizza chaser, but enjoyed the pies I shared with my daughter at the original Greenpoint location. Paulie, who likes to schmooze with the customers, was obviously familiar with the Bay Area pizza scene, and told us he was a friend and fan of Anthony Mangieri of Una Pizza Napolitana and apparently followed his move to SF closely.

http://ny.eater.com/archives/2013/12/...

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  1. Are Giannone's pies similar to Mangieri's?

    4 Replies
    1. re: Robert Lauriston

      Not so much. The menu at Paulie Gee's gives more choice in regards to overall dishes offered and toppings. Both are thinner crust with some blistering, but I don't remember what oven type was used at Paulie Gee's.

      I enjoyed my pizza at Paulie Gee's and found it to be more flavorful and less rigorous in spirit than UPN.

      1. re: Candice

        I'm wondering more about the texture. I like the tender hardcore Neapolitan style that UPN does for a change of pace, but I prefer a crust with some crispness and crunch.

        1. re: Robert Lauriston

          Paulie's pies are definitely crunchier than pure UPN-style but hew pretty closely to the new-new-york "neopolitan" style - whole-pie (not slice) pizza that is a hybrid of old-school new york (crunchier) and true neopolitan (wet, puffy).

          For me, the appeal at Paulie Gees is the awesome topping combinations and very solid crust. the Anise and A Nephew is a wonder to behold (assuming you like fennel flavors). And as soupcon mentioned in the OP, the incredible hospitality - Paulie and his wife are always in the store, he is incredibly knowledgeable about pizza in just about any place you can imagine (including knowing pretty much the entire minneapolis pizza scene without having been there - "im planning a visit" he said)

          If another NYC reference is of any value, id say the PG pies are very close to robertas in style, possibly slightly on the more stretched/wetter less crackle-y side. You wont get crisp-ness all the way through but it will be less wet than a true VPN style.

          1. re: Robert Lauriston

            I found Paulie Gee's pies to be a bit sturdier than the traditional Neapolitan pie. As others mentioned, the unusual toppings are what makes these particularly good. The Grapeful Dead was outstanding.

            The pizzas there are cooked in a traditional wood-burning oven from Naples, but the dough recipe seems to be a little bit more NY-style, with more gluten.

      2. If you're looking for a Brooklyn pie immediately, Angelo Womack's of Roberta's has opened Oak & Rye in Los Gatos.
        http://chowhound.chow.com/topics/9233...