Pizza Today - July 2017 - 51

"I'M HERE SIX NIGHTS A WEEK. I AM ONE
WITH THE RESTAURANT. THIS IS NOT A
BUSINESS FOR ME. THIS IS MY LIFE."
- PAUL GIANNONE, FOUNDER OF PAULIE GEE'S

STORY MANDY WOLF DETWILER PHOTOS JOSH KEOWN

aul Giannone hasn't been in
the pizza business his whole
life like many of his competitors. He doesn't bleed marinara, or sweat olive oil, and his
hands weren't covered in flour
from an early age. What he
does do is listen -- and listen well. He asked
the right questions of the right people in the
industry. He watched, learned and studied;
and, in the end, his ability to assimilate
made all the difference in the world when he
opened Paulie Gee's in Brooklyn's Greenpoint district in 2010. In just seven years, his
name has become synonymous with some
of NYC's top pizzaiolos - and it's spreading nationally as his company has begun
franchising.
"For the 30 years before that, I worked in
the corporate world as an IT professional,"
Giannone says. "It was just the career I
chose. It wasn't necessarily suited for me. For
all of those years I toiled, not really achieving
what I wanted to achieve in life. I took good
care of my family. I gave them whatever I
could ... but I felt unsatisfied. Unfulfilled.
"I always loved to cook. I loved to entertain people, for 10 people, sometimes more.
Sometimes we'd have parties for events ...
and I'd cook for 50 people. You know, it was

a lot of work, but I always enjoyed it. And
people would tell me I should open up my
own restaurant. I really had no interest in
that. It made my head spin just thinking
about it."
At the same time, Giannone calls himself
a "pizza enthusiast" who actively sought
out pizzerias in the New York area "and I
observed that the pizza-making process was
far simpler than opening a traditional fullservice restaurant," he says. "That emboldened me. That made me think 'Maybe that
is something I can do, and do well.' Because
whatever I did at that point in my life, it had
to be a home run. I was in my mid-fifties."
iannone initially built a pizza
oven at home. "I first had to
prove to myself that I could
make pizza that was good
enough that I could serve to
the public," he says. After many, many tries,
Giannone did the unthinkable: he managed to get some of the area's top bloggers
to come to his house to try his pizza. He
worked on building his reputation first, and
an invite to Giannone's home became coveted by pizza enthusiasts and writers.
"Eventually, I found a couple of people
J U LY 2 0 1 7 / P I Z Z AT O D AY. C O M / 5 1


http://www.PIZZATODAY.COM

Table of Contents for the Digital Edition of Pizza Today - July 2017

Pizza Today - July 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Guest Safety
Summer Veggies
Picking the Right Oven
DIY Video
Road to Pizza & Pasta Northeast
Pizza Today on the Road: Paulie Gee’s, Brooklyn, NY
Product Showcase
Pizza Today on the Road: Williamsburg Pizza, Brooklyn, NY
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - July 2017 - CT1
Pizza Today - July 2017 - CT2
Pizza Today - July 2017 - Pizza Today - July 2017
Pizza Today - July 2017 - Cover2
Pizza Today - July 2017 - Commentary
Pizza Today - July 2017 - 4
Pizza Today - July 2017 - 5
Pizza Today - July 2017 - Contents
Pizza Today - July 2017 - 7
Pizza Today - July 2017 - 8
Pizza Today - July 2017 - 9
Pizza Today - July 2017 - Contributors
Pizza Today - July 2017 - 11
Pizza Today - July 2017 - Expo Spotlight
Pizza Today - July 2017 - 13
Pizza Today - July 2017 - Interact
Pizza Today - July 2017 - 15
Pizza Today - July 2017 - Conversation
Pizza Today - July 2017 - 17
Pizza Today - July 2017 - Man on the Street
Pizza Today - July 2017 - 19
Pizza Today - July 2017 - Respecting the Craft
Pizza Today - July 2017 - 21
Pizza Today - July 2017 - On Tap
Pizza Today - July 2017 - 23
Pizza Today - July 2017 - Destinations
Pizza Today - July 2017 - 25
Pizza Today - July 2017 - Knead to Know
Pizza Today - July 2017 - 27
Pizza Today - July 2017 - 28
Pizza Today - July 2017 - 29
Pizza Today - July 2017 - Guest Safety
Pizza Today - July 2017 - 31
Pizza Today - July 2017 - 32
Pizza Today - July 2017 - 33
Pizza Today - July 2017 - Summer Veggies
Pizza Today - July 2017 - 35
Pizza Today - July 2017 - 36
Pizza Today - July 2017 - 37
Pizza Today - July 2017 - Picking the Right Oven
Pizza Today - July 2017 - 39
Pizza Today - July 2017 - 40
Pizza Today - July 2017 - 41
Pizza Today - July 2017 - DIY Video
Pizza Today - July 2017 - 43
Pizza Today - July 2017 - 44
Pizza Today - July 2017 - 45
Pizza Today - July 2017 - Road to Pizza & Pasta Northeast
Pizza Today - July 2017 - 47
Pizza Today - July 2017 - 48
Pizza Today - July 2017 - 49
Pizza Today - July 2017 - Pizza Today on the Road: Paulie Gee’s, Brooklyn, NY
Pizza Today - July 2017 - 51
Pizza Today - July 2017 - 52
Pizza Today - July 2017 - 53
Pizza Today - July 2017 - 54
Pizza Today - July 2017 - 55
Pizza Today - July 2017 - 56
Pizza Today - July 2017 - 57
Pizza Today - July 2017 - 58
Pizza Today - July 2017 - Product Showcase
Pizza Today - July 2017 - Pizza Today on the Road: Williamsburg Pizza, Brooklyn, NY
Pizza Today - July 2017 - 61
Pizza Today - July 2017 - Pizza Today Yellow Pages
Pizza Today - July 2017 - 63
Pizza Today - July 2017 - 64
Pizza Today - July 2017 - 65
Pizza Today - July 2017 - 66
Pizza Today - July 2017 - 67
Pizza Today - July 2017 - 68
Pizza Today - July 2017 - 69
Pizza Today - July 2017 - 70
Pizza Today - July 2017 - The Marketplace
Pizza Today - July 2017 - 72
Pizza Today - July 2017 - 73
Pizza Today - July 2017 - 74
Pizza Today - July 2017 - 75
Pizza Today - July 2017 - 76
Pizza Today - July 2017 - 77
Pizza Today - July 2017 - 78
Pizza Today - July 2017 - 79
Pizza Today - July 2017 - 80
Pizza Today - July 2017 - Reader’s Resource
Pizza Today - July 2017 - Trending Recipe
Pizza Today - July 2017 - Cover3
Pizza Today - July 2017 - Cover4
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