Paulie Gee’s

Backyard hobbyist turned professional pizzaiolo Paul Giannone’s pies are light and airy with a deep char and a micro-layer of crispness, and in the same pristine class as the ones he once idolized at Kesté, Motorino, and Una Pizza Napoletana. The former software-quality-assurance engineer also has a healthy, no-holds-barred approach to toppings (and local collaborations), most apparent, perhaps, in the Hometown Brisket pie: fresh mozzarella, brisket from Red Hook’s Hometown Bar-B-Que, pickled red onion, and a judicious drizzle of Hometown Bar-B-Que sauce.