Cheesy perfection. The simple combination of fresh mozzarella, garlic, and Pecorino Romano creates a harmonious balance. Fresh basil and good olive oil bring everything together. A classic that lets the quality of the ingredients shine. Amazing according to reviewers.
The most popular pie at Paulie Gee's and a must-order every time. The hot honey drizzle adds a spicy-sweet punch that balances the rich cheese and cured meat. Baked in the wood-fired oven until the crust is crispy and charred. Reviewers consistently single out the Hellboy as one of the best pizzas they've ever had.
The prosciutto di Parma is laid across the top right after the pizza comes out of the oven, so that it practically melts into the mozzarella. The salty, delicate prosciutto contrasts beautifully with the rich cheese. A refined take on classic ingredients.
Paulie Gee's is famous for having one of the best vegan pizza menus in the world. This pie features a vibrant tomato sauce topped with dollops of remarkably creamy house-made cashew ricotta and fresh greens. It is so well-executed that many non-vegans order it for the quality of the 'cheese' and the balance of flavors. It showcases the kitchen's commitment to inclusive, high-level cooking.
The most iconic pie at Paulie Gee's and the dish that launched the global hot honey obsession. A traditional Neapolitan base is topped with creamy mozzarella, bright tomato sauce, and 'cup and char' spicy salami (soppressata). After leaving the wood oven, it is finished with a generous drizzle of Mike's Hot Honey. The combination of the charred, leopard-spotted crust, the salty meat, and the sweet-heat of the honey is a brilliant example of modern pizza innovation.
Tips from diners
This is non-negotiable. Even if you're not usually a fan of sweet on savory, this pie will convert you. The salami cups hold the honey perfectly.
Paulie Gee's full vegan pizza menu means non-dairy diners can enjoy the same thin crust, wood-fired experience. This pizza features fresh arugula and Aleppo chili oil for depth. Vegan mozzarella has improved significantly, and this pizza showcases modern vegan cooking.
One of Paulie Gee's creative and funny-named specialty pizzas. The pickled grapes add an unexpected sweet and tangy note that works beautifully with the cheese and crust. A great example of Paulie Gee's willingness to take risks and experiment.
A refined and bright white pie that celebrates the neighborhood. The mozzarella base is baked and then topped with a mountain of fresh baby arugula that has been tossed in high-quality olive oil and fresh lemon juice. It's finished with large, salty shavings of premium parmesan. It's a favorite for those wanting a lighter, fresher alternative to the meat-heavy options.
Tips from diners
The lemon scent is the secret. It makes the arugula taste like it was just picked. It's the perfect palate cleanser between slices of the richer pies.
A refined, dessert-leaning savory pie. It features a blend of mild mozzarella and funky gorgonzola, topped with tart dried cherries and a drizzle of aromatic orange blossom honey. It's a complex and delightful combination that highlights the owner's love for unconventional, fruit-forward toppings.
Founded by Paulie Giannone in 2010 after he spent years building his own backyard pizza oven, Paulie Gee's is a foundational pillar of modern New York pizza culture. The dimly lit, high-ceilinged space features a massive wood-burning oven from Naples and is known for its inventive flavor combinations, its extensive vegan menu, and its status as the birthplace of the Mike's Hot Honey trend.
The Greenpoint restaurant is walk-in only. On weekend nights, the wait can be 60-90 minutes. Put your name in and go grab a drink at The Pencil Factory or Tørst nearby.
If the original restaurant wait is too long, walk two blocks to Paulie Gee's Slice Shop. It's a different concept (retro NY slice joint) but they serve a version of the Hellboy by the slice that is equally excellent.
It is extremely dark inside—they use candlelight almost exclusively. It's incredibly romantic and atmospheric, but not the place to go if you need to read a complex menu without a phone light.
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