I may have discovered what I can only call “pizza nirvana.”
When I think of nirvana I picture perfection — the ultimate, the one. The pizzas I tasted at Paulie Gee’s on two separate visits left a lasting impression. My group was still talking about them three days later.
Paulie Gee’s, located in the gentrified Greenpoint neighborhood of Brooklyn, transported my taste buds to that mythical place. I won’t claim it’s the only great pizzeria in New York — there are many worth trying — but the experience here deserves high praise.
The restaurant is busy, so arrive early to secure a table or be ready to wait. The line is not all downside: it gives you time to sample the boutique-style Brooklyn beers at the bar. The decor feels like a large rustic barn, with exposed beams and reclaimed wood creating a warm, lived-in atmosphere. Little touches, like a vintage Coca-Cola fridge stocked with Mexican Coke made with cane sugar, add character.
Lighting is low and tables are sometimes shared, which can lead to friendly conversation — on my first visit we ended up sharing a table with two locals who were amused by our Australian accents. Behind the space sits a big wood-fired oven with “NAPOLI” emblazoned across the top — the heart of the operation and where all the pies are baked.
We paired the meal with an Argentinian Malbec — around $15 a bottle — which complemented the pizzas without overpowering them. The menu also offers a handful of salads and a Parmesan-based broth with pasta and escarole. The salads are simple and share many ingredients with the pizzas; the soup’s salty, cheesy warmth is a great primer for the main event.
The pizza menu is varied, with prices typically between $12 and $20, and there’s a dedicated vegan menu for those with dietary preferences. Purists debate where the world’s best pizza lives — some insist Napoli — but the global diaspora of Italian cooks has produced outstanding pies everywhere, and Paulie Gee’s stands out.
The crust here is a highlight: a perfectly charred, pillowy dough that’s neither too thick nor too thin. It holds toppings well, so you can fold a slice without any sag. Common ingredients include Fior di Latte, Berkshire soppressata, guanciale, fennel sausage, arugula, Parmigiano Reggiano, fresh ricotta, and other high-quality toppings.
Two notable flavor accents are the hot honey — a chili-infused honey added to select pies — and a bacon marmalade that brings a sweet-savory punch. One standout for me was the Daniela Spinaci: shaved Parmigiano Reggiano, Fior di Latte, sliced fresh garlic, baby spinach, and olive oil. It’s a vegetarian pie with a bold garlic presence that makes it unforgettable.
My enthusiasm matches the many positive reviews you’ll find online. I approached Paulie Gee’s skeptically at first, but the pizzas lived up to the hype. I don’t share recommendations lightly — this place is a winner.
If you’re visiting New York, make time to cross into Brooklyn and try Paulie Gee’s for yourself.
PAULIE GEE’S
60 Greenpoint Avenue
Brooklyn, NY 11222
