Sean Evans Takes a Brooklyn Pizza Tour with Paulie Gee | Sean in the Wild

[Music] hey what's going on everybody from first these beasts I'm Sean Evans coming at you from Brooklyn New York fertile ground for some of the best pieces in the entire country now it's no secret that I've stuck my neck out time and time again for my beloved deep dish but today we're exploring the other side of the debate and to make sure that we don't break it we've teamed up with the best pizza Sherpa in the game Paulie G the pizza king of Greenpoint and today he's going to give us the peep the cheat code a crash course and the do's the don't and what you need to know to pick out the perfect light so it's not further delay let's go find Paulie G [Music] I'll Paulie G I own Paulie Gee's Greenpoint pizza joint and I'm here today because I've always had a love for pizza and I found a way to turn that love pizza into a wonderful life I've been eating pizza Brooklyn since I was about four years old when I had my first slice of McDonald Avenue near church and a place I think was called Sal my real pizza transformation started for me in the 1990s when I started looking for coal oven pizza would five Pizza we just went all around and as I was doing that I observed that Pizza was a very simple process I built an oven on my property at home in New Jersey when I was 54 years old for a couple of years I practiced that experiment that I invited people over and after two years I signed the lease and I was here in Greenpoint on opening night March 9 2010 today is going to be a classic poorly G kind of day going to eat lots of pizza alright them linked up with Paulie G brought me out to Bay Ridge Paulie what the hell we doing here Nino's is the quintessential New York slice shop in the 70s I consumed a great deal of alcohol down the block from here and I always had to sober up a couple of delicious slices and I came back recently as even better than it was next all right well that's an important note ready to get it going I'm starving go [Music] going you wanted a cliff with New York slice joint you got these are my friends Lorenzo and Benny looks like it I don't know any nose doesn't get any better than this what makes this shop so classic what makes the pizzas so good well I mean first of all the whole area I think it became famous when they started with the movie Saturday Night Fever and that just like started like a whole thing in Bay Ridge you know became like a big club in place and John Travolta goes to Lenny's pizza you know my father he he was on he was an owner that's where he slapped 2/3 together didn't like that's right - give me - in the 1970s what did the New York slice mean and if that changed now you think or is it more or less the same you still have that traditional New York slice you know those people love but again like our taste has change we have multiple different reasons you definitely should have additional regular slice you know and a very much less got that grandmother so folks don't forget ready go in business have another glass I'll go with the trifecta tell me what's a good slice versus the vast rice what are you looking for exact it has a nice orange color to it not too white not too red there's not a lot of spice in it I wanted what pairs baths with New York City pizza fruit punch there it is maybe orange and then we have two other sorts of things going on this is the grandma this is something we never had when when you know sliced choice for classic sliced choice usually I'm not that big a fan this thing serious business they're known here now this it's nice and thin and it's highly seasoned that's that's the difference between the grandmother's Cecilia besides the thickness is it there's a garlic flavor to it there's a lot of oregano which you don't get on the other slices and then we have the squares place here this is the Sicilian right I ought to take a bite of this right now it's just a psyllium a true Sicilian pizza well did not have any cheese on those just social call this food Chonan and this is seasonings on and I think I think Romano maybe sometimes it was a chocolate lien Toby in there but this just became like an American Sicilian slice nice and crunchy and abhava nice and fluffy inside watch Polly what do you prefer corners our side but everybody loves the corner and I do too but I'm a guy that gets in the car and drives in these pizza occasionally when I go back to Jersey and you got to have a corner slice for that I got some mark of a true pizza professional he has the pieces that he prefers when he's driving he has the piece that he prefers when he's sitting now this place is just classic this is what it's all about this is a family-owned business three brothers took it over from their father a wonderful thing you ready to check out another place I am following you ever you want to go to high very good right now going back to this slice so we're sitting down feels like I'm in a bit of a time warp here Paulie what's so special about fans that's exactly what so special about sense an old-school Italian joint just like it was in 1930 and have great pizza here comes Lou I don't about it you know I've been thought of all died come here for Lou and the clams and a piece I got no clips why is your pizza so good but tell me about that up that oven used to be a coal-fired oven my uncle switched it over to natural gas in the 40s the oven is still the strongest coal and the pizzas better than any slice show in New York it really is that's that's big praise coming to really it's amazing pizza I've had people if they for recipes I refuse to give it to them my father passed it down to me and he's gonna pass it down to me well it's gonna cost you I'll pay go cause I've got a couple million yeah I'm gonna get a couple days ah I gotta charge your rent late look Shawn heading for very big things and he's the big clams oreganata right here gotta have the lemon e yfh Oh everybody know what that means eat your [ __ ] heart out there you go oh so by the way when's this pizza coming thanks trip next year we can't wait them well you keep swapping the bread a little well let's off you could take it bring us the pizza nice you ready to go let's do it let's do it let's do it no but it might be a little hot here you go I'm ready going in he'll fold you know a slice Menino's slice here I sort of look the same right on the plate but a different taste what's going on what's the difference in that pizza business pizza there's more of a Tang in this cheese and the crust the quest is very different I mean you can look at you can see there's something about pricing you get in a restaurant like this that having to have a different quality to it it's not like a slice joint chillin and this is a perfect example of great pizza Lou six out of five six stars out of five Andrew you know what makes this place special room it's the way Lou treats people I never expected that when I came in I didn't I fight I fight my first night I wasn't too crazy about four because he kept scoff at pitches pitches pitches um can I get another picture here before we do this any chance we could shut the light off for a second luckily I found out okay oh I just thought if I find time to placate any ice what is worried about I'll cut your hair well stealing you stealing besides you're more business to me yep all right has this been a great day so far so far so good I slice joint great Italian restaurant here great pizza I want to show you my place now and hope you feel the same way but my place is I feel about these places I've been waiting all day to see Paulie Gee's let's go to your spot alright now we're in the kitchen at Paulie Gee's and Paulie the places that you've taken me today have noticed gas ovens but not at the Paulie G pizzeria at Paulie Gee's it's a wood-burning of it the type of pitch were making here is Neapolitan inspired which is the way they've been making pizza in the Naples region for 2,000 years it's romantic you do need a good thousand degree oven to get the dough to come out they're loose the way I like it - you cook at a lower temperature you get a crisper pie this is a softer pie what are we going to do today we're going to start off with the Hellboy that's because he he is the spicy guy okay and this pie is like a classic pepperoni pie but it's hot super sada it's sort of aiya class pepperoni and we're going to drizzle on Mike's hot honey which is is the industrial sized bottle of Mike's honey right here you want to get to know this when you're tossing the dough around like this what are you feeling for today well the right size we want to we don't want to get it too big before we finish the stretch we want to make sure that we keep the air in other bubbles around the edge now we're just about the right size 12 inches or so now we're going to take some sauce my secret sauce tomatoes there's actually now a fully juiced abyss we give it a sprinkle of shaved parm Reggiano we're going to add some fresh mozzarella I like to shred it when you don't shred it you get these little lumps and take one bite and whole thing comes off here apologies we're very generous with a hot supersonic that's the poly G difference right there you go right there so we have our pizza here but it's not quite done is it no one's not we cut up five and six okay we drizzle on is Mike's hot honey what have we learned about the evolution of pizza today what we've learned is that as we evolve we went right back to the beginning because the pizza that's very prevalent here in New York today is pizza that was made the same way 2,000 years ago Pompeii we feel like the only appropriate way to end this day is to just do what we've been doing all day which is eating pizza okay shouldn't have me the first time serious business [Music] thanks for thanks for foot will filming I'm like a pizza of a picture Sherpa he called me

Channel: First We Feast

Views: 1,307,340

Keywords: First we feast, fwf, firstwefeast, food, food porn, cook, cooking, chef, kitchen, recipe, cocktail, bartender, craft beer, complex, complex media, Cook (Profession), Sean evans, sean in the wild, chicago deep dish pizza, new york pie, new york pizza, brooklyn pizza, paul giannone, pauli gee, greenpoint, neapolitan pie, food challenge

Id: nXTI5asbLyU

Length: 11min 1sec (661 seconds)

Published: Tue Apr 25 2017

Reddit Comments

[u/MegaSupremeTaco]

Came for the celebrities eating spicy food. Stayed for Sean Evans good personality.

[u/JdoesDDR]

I would totally watch a show hosted by Paulie. Such a cool guy.

[u/[deleted]]

Anyone know why ShoeNice the weirdo who eats deodorant and drinks piss talks so much shit on the comments?

[u/[deleted]]

Ninos is some good pizza. Never had sams. Gotta give it a shot.

[u/[deleted]]

Loving the Sean in the Wild episodes. This one was great

[u/TehSerene]

Gonna learn how to make a Sicilian sfincione. I can use this pizza as a "What about that" when people complain that a pizza without cheese is not a real pizza.