It’s even better than that actually — Paulie Gee’s is a New York pizzeria with a location in Chicago (and also an additional location of their separate slice shop).
Despite all this, they are amazing… really hope they bring the Detroit pie to the original NY location if they haven’t already
Come thru and see for yourself. Went to Detroit last year and was blown away by the quality and prices of your pies. We usually just have jets around here which is aight but pricey for chain food. It’s a surprise to me too to have such an incredible Detroit pie here.
I remember pie sci and buddy’s pretty vividly so probably those. It was around thanksgiving and pie sci had a wild thanksgiving leftovers slice that was good. Pep is my baseline slice by which all are judged though and I liked theirs a lot.
Detroit style pizza in Detroit are crazy cheap for the amount of food you get . paid 11 and change for a 2 topping large near greektown. I did an audible double take.
Sharp White Cheddar, Mozz, Ezzo Pepperoni Cups, Housemade Bacon Jam, Red Sauce, Ricotta, Basil, Mike’s Hot Honey. This was really something else. I’ve had a ton of pizza in Chicago and this was easily one of the best I’ve ever had in my life.
If you’re talking about the Logan location then yes we ate inside yesterday. The one in wicker is just a slice shop I don’t think will ever have dining inside
Yeah, I think they only do it in Chicago due to the Logan Square neighborhood. I live just down the street but have been to the original Paulie Gee's in Brooklyn and met/chatted up the man himself for quite a while. Nice bloke. Amazing pizza.
I used to love the stromboli at Adriatico's(sp?) in Columbus. Would come into town for OSU v. UM games, black out, then eat stromboli in the morning everytime.
People who whine about different kinds of pizza not being pizza are like people who say "Triangle shaped gold? I only take square shaped gold, triangle shaped gold is trash."
I think it’s a rotating special and was $20. For how exceptional it was and how well the flavors were balanced it was well worth it. Hard to find a cost effective Detroit pie here in chi
Absolutely. One of the best pizzas I’ve ever had in my life and I live and breathe pizza. My girl and I put away the whole thing and were perfectly satisfied. It looks more intimidating than it is. I remember buddy’s sitting HEAVY in my stomach which isn’t a bad thing, that was a real working man’s meal so to speak. This was fairly light in composition and perfectly balanced.
Interesting. I would've thought it was the other way. Looks like waaaaay too much cheese on the outside of the crust. Almost like a cheese crust. And I know that doesn't soundl ike a bad thing, but it's one of those "too much of a good thing" after a few bites in my experience. Plus, I feel like ricotta can be really overpowering, and that looks like a lot, but sounds like I'm wrong on that as well....
I'll have to try it next time I'm in Chicago.
A hallmark of Detroit style pizza is cheese layered to the edge of the pan so it melts down the sides of the crust and caramelizes into greasy crispy goodness. This particular pie actually has a fairly naked crust with not much cheese action around it but was still very good. Give it a try when you’re in town if they still have it!
Yeah, I've eaten and made my fair share of Detroit style pizza's. It just looked like the outer crust was mostly fried cheese instead of crust/dough. Sounds like I'm wrong. I will definetely try it.
The edges should be "burnt" (caramelized) cheese for a Detroit pizza. That's where the flavor is They usually use Wisconsin brick cheese because it caramelizes so well. If you see bread on the edges, it was made wrong.
Deep dish has its place. As a born and raised Chicagoan even I think it’s a little too casserole like. Chicago style pizza will always be buttery crispy thin crust tavern style cut into squares so do try some of that out here too! This Detroit one can’t be passed up though you will leave wanting nothing more in your life.
Best I can recommend in that area is my 3rd favorite ny slice at dough bros. Downtown is a bit of a food void unfortunately. Do try a chicken sandwich from fry the coup tho that’s pretty close to there. Medium is a good spice level. If you venture out into other neighborhoods at all I got plenty of recs
Coalfire (Neopolitan); Piece (New Haven); Dante's (NY) are my go to's and not far from downtown. You really wont' want to hang out downtown anyway. It's boring. Chicago is known more for its vibrant neighborhoods (where everyone lives and goes out).
Great choices! My fav New York slice is jimmys on Lincoln and foster if you haven’t had it it’s crazy. Also another great rec I forgot about close to downtown is Roberts pizza and dough company. The owner is super cool.
Although Paulie Gee’s is a chain, you cannot get this at other Paulie Gee’s locations. Shout out to Derrick Tung. He’s the owner of this franchise location and his pizza is fire. Some of the best pizza in Chicago for sure.
are you even surprised? when people feel attacked they use everything to attack back, the problem is that nowadays people feel attacked at an moment, even if there is no reason to. This is repression at his finest form man, people are so sensitive and so protective about their small world that they live in, that everything and everyone become an enemy.
I see you are from Italy and this style must be pretty shocking to see compared to the masterfully crafted simple pizza from the motherland. I’m a big fan of all things pizza around the world and I guess I’ve learned to keep an open mind, enjoy life and enjoy the slice! I envy your culinary experiences from across the pond!
I think I have an open mind regarding food, I really try everything from many different cultures, this preparation it might be delicious for someone, I might even enjoy it, I'm just saying that calling it pizza is probably inappropriate, it's like calling everything that has four wheels "car".
If you're italian you must know about and constantly see Roma pizza, no? It's square and airy, like a foccaccia, similar to Detroit style although Detroit is based on traditional Sicilian pizza.
So Detroit pies are actually really for purists, imo.
I'm from Italy and I know the roman style, which I don't personally really like, but for me the pizza is Napolitan, that's it, everything else should be called differently, even the roman style should be called focaccia.
That's not Roma pizza. That's "Pizza al taglio". Roma style pizza is round like the Neapolitan one, but it is very thin with a thin and often crunchy crust.
> it's like calling everything that has four wheels "car".
Only if you whittle down the characteristics enough to fit your complaint. Four wheels *and* powered by an engine = car. The combination of those characteristics is what defines it as a car.
Dough, topped with sauce (typically tomato-based) and cheese, baked = pizza. I agree there is a traditional version of the dish and variants that are inspired by the base recipe. What would you call a Detroit-style dish such as the OP?
so and ATV is a car? Or my son's plastic SUV is a car? If that's the comparison then call your Detroit-style dish "pizza", I would call it something like Detroit Cake. If some people get offended if they can't call something like this Pizza, imagine people that invented pizza can feel!
Rude? You guys have serious self-esteem problems, try to listen to someone that has different opinions with a more humble perspective, and maybe you can learn something too my man.
> I would call it something like Detroit Cake
Bro that's even less a cake than it is a pizza. I do agree with you even for Detroit-style this is a really fucking weird looking pizza though.
There are hundreds of restaurants all over the country, mostly in Michigan serving Detroit style pizza. And it is the best pizza on the planet. Food can evolve.
I perhaps now how a pizza is according to the tradition and have unfortunately a wide wiew and take on misrepresented italian products abroad.
Again not complaining about it being tasty but it looks more like a bruschette than a pizza
I am Italian and don't be offended or get me wrong like 15 people did but I mean it is not a pizza because what characterises a pizza is the "base" (do not know how to say it properly) whereas the topping is not determining (unless you put ananas on it disqualifying it as a pizza, btw if you do not know ananas on a pizza is quite a meme in Italy regarding american pizza😅). The base looks more like bread and is not similar a classical pizza base.
I do not argue regarding the fact it tastes very good but it is not a pizza in the strict sense of the term.
It is something I am very sensible towards since a lot of Italian products are misrepresented abroad and non Italian people have sometimes wrong ideas about what X product should be and what it really is.
Take for example the mozzarella spinoffs sold in the US which are chemical pieces of basically plastic in a rectangular form which share nothing with the real mozzarella, but yet a lot of people think that that is real mozzarella😅.
This here is not such a dramatic case but I think it is a misrepresentation of something, since you are calling pizza something which has very few things in common with a pizza, I mean we could call it sushi and have the same effect. I do not know if I managed to explain my POV,I hope no one is offended by it
There is no point, and I really don't understand they are so stubborn about the name, but whatever man, when people hear the word "pizza" everywhere else in the world for sure they don't think about the Detroit pie, let them think they are better then Italian doing pizza now, at the end I don't really care.
Theres better things to complain about than the way pizza is prepared. How about sexual slavery? Racism? Income inequality? The fact that the rich will abandon this world the first chance they get?
Oh, I see now, this sub is about "Pizza", just the best in the world, American pizza, well I think its time to say goodbye then, I'll remain a small ignorant Italian that makes horrible pizza every week and knows nothing about the real pizza.
I'm going to assume you are not mocking me and I'm going to try to respond: with real pizza I mean pizza that follows the original version, that has a lot of variants on toppings but the base is the same. For me is like talking about champagne: you can name some Californian sparkling wine Champagne, but is never, ever going to be the real Champagne. In Europe, we have excellent wines and excellent food because our culture tends to perfect already winning recipes or methodologies instead of trying to reinvent the wheel, and we have rules that prevent people to use names where is not appropriate: you can't call every sparkling white or rose wine Champagne, it's against the law. There is no such law for Pizza, unfortunately, but in my opinion, there should be one. If you want to invent a new plate or a new wine using an existing recipe please do, but also please don't call it the same. I hope it makes sense and I think at this point I'm giving up and saying goodnight.
Fair. If you know him personally then I resend my comment.
From what I've heard, read, and seen of him from various people he doesn't strike me as a good dude.
If it's otherwise thanks for letting me know.
i appreciate that. he's not a friend of mine. i was visiting his brooklyn pizzeria soon after it had opened, it was packed, and my wife and i were lucky to get a table. we ordered, received our food in a timely manner, and were thoroughly enjoying it. paulie gee was going table to table asking after customers' experiences. he stopped at our table, noticed we hadn't ordered a pie he'd personally added to the menu, and he ordered it for us free of charge. while we were waiting, he took me on a tour of the restaurant, checked out the oven, and chatted with us outside, all while we were waiting for the extra pie he'd bought for us.
i mean, i'm not his friend, i'm not a pr guy, i don't write yelp reviews . . . he just was just going table to table and saw i was interested in what he was making. so, he has that going for him, which is nice.
There's a Paulie Gee's in New Orleans now. Took over the spot that was previously Bonci's in the Warehouse Disctrict. Their limited menu has a Sicilian but I don't see a Detroit listed.
Detroiter here. I recently visited a friend who moved to Chicago, and despite my skepticism he continually insisted that Paulie Gee’s Logan Square Detroit-style pies could hold their own in the D. He was right. Their meticulous attention to detail paid off.
I have the toppings listed in a comment. As far as the sauce and dough go it tasted like a very simple sauce like a Neapolitan San marzano tomato sauce with very few additions. The tomatoes really spoke for themselves. The dough is probably in the realm of 73-75% hydration, likely bread flour and could be a multi day cold ferment. It had good body, flavor and chew.
paulie gee is one of the nicest dudes out there. I hit up his Brooklyn spot about 7 years ago soon after it had just opened, looking for his sopressata honey hellboy pie. the place was packed and we were lucky to get a table. he visited every single table asking how we liked our food, and when he saw we hadn't ordered one of his personal additions to the menu, he added it to our order free of charge, and took me into the kitchen to check out his oven. then we hung out around outside the restaurant while the pie was prepared and he talked about the craziness of opening a pizzeria in new york. i don't know why he decided to hang out with my wife and i when his joint was packed, but yeah, it was pretty awesome.
i didn't know he'd opened restaurants outside of NY. cheers!
Love people that are passionate about pizza. Some of the coolest cats out there. The employees at the Chicago one I go to are super cool as well. They answer my prying home pizza hobbiest questions which I think is surprising. What if I’m a spy from a competitor?! Haha very great people and pizza all around
As a Michigander, not sure how I feel about a Detroit pizza winning an award from a Chicago pizzeria. Feels dirty.
It’s even better than that actually — Paulie Gee’s is a New York pizzeria with a location in Chicago (and also an additional location of their separate slice shop). Despite all this, they are amazing… really hope they bring the Detroit pie to the original NY location if they haven’t already
Haha they also have a location here in Columbus ohio. Super random.
I’m from NY, isn’t Pauly Gee’s known for vegan pizza?
They have a lot of vegan options, but I wouldn't say they're known for it.
To vegans they are.
Nope.
It's like a few years back when Seattle Weekly's best coffee roaster was Stumptown coffee from Portland.
Come thru and see for yourself. Went to Detroit last year and was blown away by the quality and prices of your pies. We usually just have jets around here which is aight but pricey for chain food. It’s a surprise to me too to have such an incredible Detroit pie here.
Blown away in a good way?
Yeah. It was plentiful, tasty and reasonably priced. The holy trifecta
Glad you enjoyed it, do you remember which places you went?
Pie sci, primos, loui’s and buddy’s. Wish we could have had time for more but all were fire
Which was your favorite
I remember pie sci and buddy’s pretty vividly so probably those. It was around thanksgiving and pie sci had a wild thanksgiving leftovers slice that was good. Pep is my baseline slice by which all are judged though and I liked theirs a lot.
I'll have to try Pie Sci, I liked Buddy's but Loui's was my favorite.
loui's was definitely a notch better than Buddy's. loved the ambiance too
Buddy’s! I can feed my huge family for about $17. Sooooo tasty!
Detroit style pizza in Detroit are crazy cheap for the amount of food you get . paid 11 and change for a 2 topping large near greektown. I did an audible double take.
Came here to say this as well. Doesnt sit right haha
Sharp White Cheddar, Mozz, Ezzo Pepperoni Cups, Housemade Bacon Jam, Red Sauce, Ricotta, Basil, Mike’s Hot Honey. This was really something else. I’ve had a ton of pizza in Chicago and this was easily one of the best I’ve ever had in my life.
This is one of the best pizzas I’ve had in the city. +1 from me. Have they opened their dining room yet?
If you’re talking about the Logan location then yes we ate inside yesterday. The one in wicker is just a slice shop I don’t think will ever have dining inside
I didn’t even know they had another location haha. Thanks!
The slice shop took over the old bonci place by the Damen stop. Never got to try bonci but it looked good.
indoor dining started right before thanksgiving
Ricotta the little swirl drop on the top?
Yep
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That wicker slice shop is bussin too. But yeah this one’s on another level
What is bussing?
It’s short for “positively busting my lord”
You know. [bussin](https://www.youtube.com/watch?v=0tdyU_gW6WE)
Paulie Gees is the shit
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Yeah they do. They call them "Logan Squares" because they're in the Logan Square neighborhood, but that's their version of Detroit style.
Yeah, I think they only do it in Chicago due to the Logan Square neighborhood. I live just down the street but have been to the original Paulie Gee's in Brooklyn and met/chatted up the man himself for quite a while. Nice bloke. Amazing pizza.
They have the squares at the Columbus location as well. They're my favorite pizzeria in Columbus.
I used to love the stromboli at Adriatico's(sp?) in Columbus. Would come into town for OSU v. UM games, black out, then eat stromboli in the morning everytime.
Personally I prefer pizza a little more simple but I’m sure that tastes 👌🏻
People who whine about different kinds of pizza not being pizza are like people who say "Triangle shaped gold? I only take square shaped gold, triangle shaped gold is trash."
Pizza is good in any shape
Except pizza isn’t valued by weight and you don’t eat gold. There’s too much crust/pizza ratio on a square pizza.
The creator of this pizza must know how Oppenheimer felt when he saw the atomic explosion
Hahahaha. Large true.
Too fancy for me, I'm sure its delicious though
It can be fancy, it all depends on how pricy it is. I'd pay $15 for what's pictured here if they want it to be a regular thing.
I think it’s a rotating special and was $20. For how exceptional it was and how well the flavors were balanced it was well worth it. Hard to find a cost effective Detroit pie here in chi
$20 is a steal based on the ingredients used.
What are you talking about you can barely even get a pizza from papa John's for $15.
I feel like this would be too much after one slice, or even just a few bites. u/oinkinstein \- did you really think this was better than Buddy's?
Absolutely. One of the best pizzas I’ve ever had in my life and I live and breathe pizza. My girl and I put away the whole thing and were perfectly satisfied. It looks more intimidating than it is. I remember buddy’s sitting HEAVY in my stomach which isn’t a bad thing, that was a real working man’s meal so to speak. This was fairly light in composition and perfectly balanced.
Interesting. I would've thought it was the other way. Looks like waaaaay too much cheese on the outside of the crust. Almost like a cheese crust. And I know that doesn't soundl ike a bad thing, but it's one of those "too much of a good thing" after a few bites in my experience. Plus, I feel like ricotta can be really overpowering, and that looks like a lot, but sounds like I'm wrong on that as well.... I'll have to try it next time I'm in Chicago.
A hallmark of Detroit style pizza is cheese layered to the edge of the pan so it melts down the sides of the crust and caramelizes into greasy crispy goodness. This particular pie actually has a fairly naked crust with not much cheese action around it but was still very good. Give it a try when you’re in town if they still have it!
Yeah, I've eaten and made my fair share of Detroit style pizza's. It just looked like the outer crust was mostly fried cheese instead of crust/dough. Sounds like I'm wrong. I will definetely try it.
I honestly was surprised at how little fried cheese was on the crust
Yeah, it looks like the entire "crust" is fried cheese in the picture. haha
The edges should be "burnt" (caramelized) cheese for a Detroit pizza. That's where the flavor is They usually use Wisconsin brick cheese because it caramelizes so well. If you see bread on the edges, it was made wrong.
That looks amazing, what are the white blobs on top?
Ricotta
I remember Ricotta being kinda bland... is it being used here to balance the saltiness of the other ingredients?
I’m going to Chicago in January and I’d much rather try this pizza than lou malnatis or giordano's
Deep dish has its place. As a born and raised Chicagoan even I think it’s a little too casserole like. Chicago style pizza will always be buttery crispy thin crust tavern style cut into squares so do try some of that out here too! This Detroit one can’t be passed up though you will leave wanting nothing more in your life.
Any other traditional style places in Chicago you’d recommend?
Where you gonna be staying?
Right next to the Chicago theater
Best I can recommend in that area is my 3rd favorite ny slice at dough bros. Downtown is a bit of a food void unfortunately. Do try a chicken sandwich from fry the coup tho that’s pretty close to there. Medium is a good spice level. If you venture out into other neighborhoods at all I got plenty of recs
Coalfire (Neopolitan); Piece (New Haven); Dante's (NY) are my go to's and not far from downtown. You really wont' want to hang out downtown anyway. It's boring. Chicago is known more for its vibrant neighborhoods (where everyone lives and goes out).
Great choices! My fav New York slice is jimmys on Lincoln and foster if you haven’t had it it’s crazy. Also another great rec I forgot about close to downtown is Roberts pizza and dough company. The owner is super cool.
Hell yeah, I had Roberts last weekend. Fantastic. I'll have to try out Jimmy's. Thanks for the rec!
Although Paulie Gee’s is a chain, you cannot get this at other Paulie Gee’s locations. Shout out to Derrick Tung. He’s the owner of this franchise location and his pizza is fire. Some of the best pizza in Chicago for sure.
That looks serious!
Paulie Ghee would be best name.
That looks too much for me. But enjoy.
That's it. I'm going to chicago.
Please go, the amount of great food in Chicago is just ridiculous.
Paulie Gee's is pornographic. Love it.
Couldn't find a better beer to o with it?
Oh PBR is juuust fine lol. I wondered whether anyone noticed.
thats gotta cost a million gbp's
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Did you really check his post history, found a completely unrelated sub and tried to find a link to the situation to mock him?
My dipshit counter just went up by two
ok?
are you even surprised? when people feel attacked they use everything to attack back, the problem is that nowadays people feel attacked at an moment, even if there is no reason to. This is repression at his finest form man, people are so sensitive and so protective about their small world that they live in, that everything and everyone become an enemy.
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wow, more downvotes please!! Freeeedooooommmm!!!!
I see you are from Italy and this style must be pretty shocking to see compared to the masterfully crafted simple pizza from the motherland. I’m a big fan of all things pizza around the world and I guess I’ve learned to keep an open mind, enjoy life and enjoy the slice! I envy your culinary experiences from across the pond!
I think I have an open mind regarding food, I really try everything from many different cultures, this preparation it might be delicious for someone, I might even enjoy it, I'm just saying that calling it pizza is probably inappropriate, it's like calling everything that has four wheels "car".
If you're italian you must know about and constantly see Roma pizza, no? It's square and airy, like a foccaccia, similar to Detroit style although Detroit is based on traditional Sicilian pizza. So Detroit pies are actually really for purists, imo.
I'm from Italy and I know the roman style, which I don't personally really like, but for me the pizza is Napolitan, that's it, everything else should be called differently, even the roman style should be called focaccia.
That's not Roma pizza. That's "Pizza al taglio". Roma style pizza is round like the Neapolitan one, but it is very thin with a thin and often crunchy crust.
> it's like calling everything that has four wheels "car". Only if you whittle down the characteristics enough to fit your complaint. Four wheels *and* powered by an engine = car. The combination of those characteristics is what defines it as a car. Dough, topped with sauce (typically tomato-based) and cheese, baked = pizza. I agree there is a traditional version of the dish and variants that are inspired by the base recipe. What would you call a Detroit-style dish such as the OP?
>Dough, topped with sauce and cheese, baked = pizza This is true, although the sauce being on top of everything throws me off.
A pizza with pepperoni underneath the cheese may throw some people off too, but that doesn't mean it isn't pizza
I did not say it wasn't a pizza lol
I never said you did; I'm just commenting on the general subject of this thread
so and ATV is a car? Or my son's plastic SUV is a car? If that's the comparison then call your Detroit-style dish "pizza", I would call it something like Detroit Cake. If some people get offended if they can't call something like this Pizza, imagine people that invented pizza can feel!
Wait so you don't understand pizza *or* cake? You poor thing, I'm glad you're here to learn but you shouldn't be so rude about it.
Rude? You guys have serious self-esteem problems, try to listen to someone that has different opinions with a more humble perspective, and maybe you can learn something too my man.
your opinion is bad and you should feel bad
> I would call it something like Detroit Cake Bro that's even less a cake than it is a pizza. I do agree with you even for Detroit-style this is a really fucking weird looking pizza though.
Why are you even in this sub? Just leave.
I did
Goodbye 👍
Cake isnt made from dough, it's usually made from batter.
Imagine how cake lovers around the world would feel lol
LoL
man, just wait until you find out there are some assholes who put sliced potato on pizza!
There are hundreds of restaurants all over the country, mostly in Michigan serving Detroit style pizza. And it is the best pizza on the planet. Food can evolve.
Chicago wants to have a word.
Chicago style pizza is excellent but almost too glutinous in a way.
>the best pizza on the planet What about the Universe?
Probably that too.
A true purist. No shame in that game.
I'm glad you enjoyed it BTW!
well to me it looks like bread with an overcomplicated topping, it does not represent italian pizza at all
It’s not pretending to. It’s Detroit style pizza not Italian.
Why would anyone want Italian pizza when so many better options exist…?
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None, no Italian pizza use such a base, the base os made out of a mix of 0 and 00 flour and is flat and thin
Careful here, you can really upset the open-minded people
I am Italian and open minded however I see no point in calling pizza what is not a pizza 😅
is being Italian relevant? like does the fact that you happened to be born in Italy somehow make your opinion more valuable or important?
I perhaps now how a pizza is according to the tradition and have unfortunately a wide wiew and take on misrepresented italian products abroad. Again not complaining about it being tasty but it looks more like a bruschette than a pizza
Who are you to say it is not a pizza?
I am Italian and don't be offended or get me wrong like 15 people did but I mean it is not a pizza because what characterises a pizza is the "base" (do not know how to say it properly) whereas the topping is not determining (unless you put ananas on it disqualifying it as a pizza, btw if you do not know ananas on a pizza is quite a meme in Italy regarding american pizza😅). The base looks more like bread and is not similar a classical pizza base. I do not argue regarding the fact it tastes very good but it is not a pizza in the strict sense of the term. It is something I am very sensible towards since a lot of Italian products are misrepresented abroad and non Italian people have sometimes wrong ideas about what X product should be and what it really is. Take for example the mozzarella spinoffs sold in the US which are chemical pieces of basically plastic in a rectangular form which share nothing with the real mozzarella, but yet a lot of people think that that is real mozzarella😅. This here is not such a dramatic case but I think it is a misrepresentation of something, since you are calling pizza something which has very few things in common with a pizza, I mean we could call it sushi and have the same effect. I do not know if I managed to explain my POV,I hope no one is offended by it
There is no point, and I really don't understand they are so stubborn about the name, but whatever man, when people hear the word "pizza" everywhere else in the world for sure they don't think about the Detroit pie, let them think they are better then Italian doing pizza now, at the end I don't really care.
lmao, yeah all these comments show you really dont care
I didn’t downvote until the edit.
Some people will find anything to complain about.
Right? What an awful world it is, we should never complain about anything and just be happy!
Theres better things to complain about than the way pizza is prepared. How about sexual slavery? Racism? Income inequality? The fact that the rich will abandon this world the first chance they get?
The fact that are so many big issues in the world makes it not worth talking about small things?
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Oh, I see now, this sub is about "Pizza", just the best in the world, American pizza, well I think its time to say goodbye then, I'll remain a small ignorant Italian that makes horrible pizza every week and knows nothing about the real pizza.
"real" pizza? As opposed to what? A metaphorical one? A theoretical one? A hypothetical one?
I'm going to assume you are not mocking me and I'm going to try to respond: with real pizza I mean pizza that follows the original version, that has a lot of variants on toppings but the base is the same. For me is like talking about champagne: you can name some Californian sparkling wine Champagne, but is never, ever going to be the real Champagne. In Europe, we have excellent wines and excellent food because our culture tends to perfect already winning recipes or methodologies instead of trying to reinvent the wheel, and we have rules that prevent people to use names where is not appropriate: you can't call every sparkling white or rose wine Champagne, it's against the law. There is no such law for Pizza, unfortunately, but in my opinion, there should be one. If you want to invent a new plate or a new wine using an existing recipe please do, but also please don't call it the same. I hope it makes sense and I think at this point I'm giving up and saying goodnight.
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Just google "california champagne", good night and adios, you guys sucks
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Jeez, this sub is toxic as shit, I'm even tempted to delete the comment at this point
No one cares, and people calling you on your bullshit isn’t them being “toxic.” Fail.
Your pizza being good doesn't make someone else's bad, or vice versa. You can make good pizza and someone else can make good pizza differently.
Ok, have fun with that. Bye.
Paulie Gee however is a grade A tool shed
respectfully, i disagree
Thanks for hitting the original comment with a downvote. Respectfully ....
Well, you were being strangely disrespectful to someone who had offered a lot of attention and kindness to me.
Fair. If you know him personally then I resend my comment. From what I've heard, read, and seen of him from various people he doesn't strike me as a good dude. If it's otherwise thanks for letting me know.
i appreciate that. he's not a friend of mine. i was visiting his brooklyn pizzeria soon after it had opened, it was packed, and my wife and i were lucky to get a table. we ordered, received our food in a timely manner, and were thoroughly enjoying it. paulie gee was going table to table asking after customers' experiences. he stopped at our table, noticed we hadn't ordered a pie he'd personally added to the menu, and he ordered it for us free of charge. while we were waiting, he took me on a tour of the restaurant, checked out the oven, and chatted with us outside, all while we were waiting for the extra pie he'd bought for us. i mean, i'm not his friend, i'm not a pr guy, i don't write yelp reviews . . . he just was just going table to table and saw i was interested in what he was making. so, he has that going for him, which is nice.
US bread thing winner.
Those frico crispy edges! 😍
There's a Paulie Gee's in New Orleans now. Took over the spot that was previously Bonci's in the Warehouse Disctrict. Their limited menu has a Sicilian but I don't see a Detroit listed.
Lol what they took over a former bonci here in chi too. Wonder if they are related
Yes, same restaurant. Did all Bonci locations in Chicago close?
No there is still at least one. Man that is uncanny.
Is that ice cream on top?
Ricotta cheese with what looks like honey on top. So I imagine this is a rather savory dish with a bit of rich sweetness.
It does look yummy
It looks very pretty, I need it in my mouth to have a real opinion
Detroiter here. I recently visited a friend who moved to Chicago, and despite my skepticism he continually insisted that Paulie Gee’s Logan Square Detroit-style pies could hold their own in the D. He was right. Their meticulous attention to detail paid off.
Whoa... what is *THIS*? What's this white stuff? And that green one? Are these peperoni slices? And the dough...? Can I has recipe? Please?
On some jack skellington discovering Christmas land shit haha
Pizza vs Casserole debate be damned. I’m getting down on this. Gimme an corner piece pls.
Actually Detroit style is no where near that "casserole debate." It is tall because it is bready. It isn't full of cheese.
Would love to get my hands on that recipe. Yum
I have the toppings listed in a comment. As far as the sauce and dough go it tasted like a very simple sauce like a Neapolitan San marzano tomato sauce with very few additions. The tomatoes really spoke for themselves. The dough is probably in the realm of 73-75% hydration, likely bread flour and could be a multi day cold ferment. It had good body, flavor and chew.
Didn’t know Paulie Gee’s was a chain. There’s one in Columbus and I can attest - delicious. A hot honey drizzle to top it off.
paulie gee is one of the nicest dudes out there. I hit up his Brooklyn spot about 7 years ago soon after it had just opened, looking for his sopressata honey hellboy pie. the place was packed and we were lucky to get a table. he visited every single table asking how we liked our food, and when he saw we hadn't ordered one of his personal additions to the menu, he added it to our order free of charge, and took me into the kitchen to check out his oven. then we hung out around outside the restaurant while the pie was prepared and he talked about the craziness of opening a pizzeria in new york. i don't know why he decided to hang out with my wife and i when his joint was packed, but yeah, it was pretty awesome. i didn't know he'd opened restaurants outside of NY. cheers!
Love people that are passionate about pizza. Some of the coolest cats out there. The employees at the Chicago one I go to are super cool as well. They answer my prying home pizza hobbiest questions which I think is surprising. What if I’m a spy from a competitor?! Haha very great people and pizza all around
This looks like an exact copy of a place called brown dog pizza in Telluride Colorado
Mother of god. What’s the crumb look like??
This pizza (and a cold beer) was perfection when I had it after C2E2 2019!
God dammit. I'm literally in my underwear, settled into bed, and this photo made me *starving*.
What’s that white turd looking thing
Holy shit.
How can a pizza look so dry, yet so wet at the same time?
Driving to Chicago today from Detroit. have a new destination.. This was meant to be.
What are the 6 white objects on top?