The most famous slice in Greenpoint. A thick, airy Sicilian-style square is topped with 'cup and char' pepperoni and a generous drizzle of Mike's Hot Honey after baking. The bottom of the crust is oily and incredibly crispy, providing a loud crunch that contrasts with the soft dough and the spicy-sweet toppings. It is a brilliant example of modern New York pizza innovation. Reviewers consistently name it as the must-order item.
Tips from diners
The corners are the best part—the cheese carmelizes against the side of the pan. If they're fresh out of the oven, take a corner slice immediately. The honey heat is subtle but addictive.
A technical and flavor-dense alternative to the Hellboy. This 'upside-down' square features thick slices of fresh mozzarella placed directly on the dough, covered by a rich, savory tomato sauce. The signature touch is the sesame seeds on the bottom of the crust, which provide a nutty, toasted flavor and extra crunch. Reviewers often mention it's the best non-pepperoni square in the city.
Tips from diners
The sesame seeds make the crust taste like a high-end bagel. It's a very substantial slice, so one is usually enough for a light lunch.
A study in New York round-slice perfection. The crust is thin, lacy, and has a great 'fold,' topped with a bright tomato sauce and a blend of mozzarella that isn't overly greasy. It's a favorite for purists who want to judge the shop by its basic fundamentals. Reviewers highlight its consistency and the lack of 'flop' compared to standard street slices.
Paulie Gee's is famous for its vegan options, and this slice is a textbook example. It uses a high-quality vegan cheese that melts remarkably well and a plant-based pepperoni, finished with the signature hot honey. It is so well-executed that many non-vegans order it for the flavor profile alone. Reviewers consistently cite it as the best vegan slice in Brooklyn.
A spinoff of the original Paulie Gee's wood-fired pizzeria, the Slice Shop focuses on the traditional New York counter experience. The space is a meticulously detailed recreation of a 1970s pizza parlor, complete with orange booths and wood paneling. It is celebrated for its 'Hellboy' square—which brought hot honey to the masses—and its commitment to using better-than-average ingredients for the humble slice.
The line can stretch down Franklin Street on weekend nights, but the counter staff are pros and it moves very fast. If you're staying in, you can often walk right in during a weekday afternoon.
There is more seating in the back than it looks like from the front. If the front counter is full, walk past the kitchen—there are several large booths that are perfect for a group.
They have a great selection of vintage-style sodas in the cooler. Grab a black cherry or cream soda—it's the traditional accompaniment to a heavy square slice.
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