All Of It: Make Paulie Gee's Pizza at Home with a New Cookbook
Hosted by Alison Stewart | Released May 23, 2025 | WNYC
Introduction to Paulie and Marianne Giannoni
In this engaging episode of All Of It, Alison Stewart welcomes Paulie Giannoni and his wife, Marianne Giannoni, the dynamic duo behind the renowned Paulie G's Pizza and co-authors of the new cookbook, "Pizza from the Heart: 100 Recipes for Pies, Pasta, Salads, and More". The couple delves into their journey from corporate careers to becoming beloved figures in the Brooklyn pizza scene.
From IT to Pizza: A Bold Career Transition
Paulie shares his transformative decision to leave a long-standing career in IT to pursue his passion for pizza-making. Reflecting on his initial steps, he recounts:
"I decided, instead of doing this La Peep, that I would build a pizza oven and, you know, prove to myself that I could do it. Because that's one of the things I learned. You got to believe that you could accomplish something if you go after it."
[02:07] — Paulie Giannoni
This pivotal moment marked the beginning of Paulie and Marianne's entrepreneurial journey, leading them to establish their first restaurant in Greenpoint after hosting successful backyard pizza parties.
The Birth of Paulie G's Pizza
The decision to open in Greenpoint was driven by Paulie's vision and deep connection to the community. He explains the neighborhood choice:
"I saw there was another street, Franklin Street and Greenpoint Avenue. I went to that intersection and I knew I was home. I saw then, 16 years ago, what that intersection was going to look like today."
[06:58] — Paulie Giannoni
His foresight paid off as Greenpoint evolved into a vibrant hub, setting the perfect stage for Paulie G's Pizza to flourish with franchises across the country.
The New Cookbook: "Pizza from the Heart"
Paulie and Marianne's cookbook aims to bring professional pizza-making techniques into home kitchens. They emphasize the importance of personalizing recipes to suit individual tastes. Paulie shares his approach to crafting the perfect dough:
"What you do is you start with someone's recipe and you experiment with it to get it just the way you like it. Because whatever you're making, whatever you're cooking, you should be cooking for yourself, for the thing that you want it to taste like."
[11:06] — Paulie Giannoni
Marianne highlights the variety of dough styles featured in the book, catering to both traditional and contemporary pizza enthusiasts:
"Sicilian is more obviously if you would know a square pie and it's made in a pan. And we also do a grandma slice at the Slice shop also, which is a little bit thinner, excuse me, than the Sicilian slice. And the New York style is, you know, for the large."
[10:18] — Marianne Giannoni
Listener Q&A: Baking Techniques and Recipes
The episode includes insightful interactions with listeners, offering expert advice on various pizza-making challenges.
Baking Steels vs. Pizza Stones
Listener Joe Widen from Allendale, New Jersey, inquires about the effectiveness of baking steels compared to pizza stones in achieving an evenly cooked pizza base. Paulie's response underscores his preference based on personal experience:
"From everything that I know, the baking steel gets better results. I would encourage you to get one of these new fangled little home ovens, like an Ooni... But if you're forced to make a choice between baking stones and a baking steel and a pizza stone, I would go with the baking steel."
[09:49] — Paulie Giannoni
Understanding Pizza Dough Styles
Marianne elaborates on the distinctions between different dough styles, catering to both classic and modern preferences, ensuring listeners can choose the perfect base for their pizzas.
Signature Pizzas: The Hellboy and Collaborations
One of the standout moments in the episode is the discussion of Paulie’s famous Hellboy Pizza, a creation that perfectly balances sweet and savory elements.
"Mike's Hot Honey. It has to be Mike's Hot Honey to officially be known as the Hellboy."
[14:17] — Paulie Giannoni
The Hellboy Pizza features a classic Neapolitan base topped with hot honey, risotta, and fresh mozzarella. Paulie narrates the serendipitous collaboration that brought this recipe to life, highlighting the importance of community and experimentation in their culinary ventures.
Additionally, Paulie shares the story behind the Hometown Brisket Pie, a collaboration with Hometown Barbecue in Red Hook:
"I had to save money, so I took on apprentices. Mike brought his spicy honey, and Ross contributed his marmalade. Together, we created unique toppings that have become favorites at Paulie G's."
[20:31] — Paulie Giannoni
Personal Stories: Love and Partnership
The chemistry between Paulie and Marianne is palpable as they recount how they met and built their life together. Meeting at a disco in Bay Ridge in 1976, their shared passion for community and creativity laid the foundation for their successful partnership.
"We met at a disco in Bay Ridge in November of 1976... He was in the World Trade Center already, and I was across the street in the US Steel building."
[23:53] — Marianne Giannoni
Their enduring relationship translates into a harmonious business dynamic, fostering an environment where both culinary innovation and personal connection thrive.
Advice for Aspiring Entrepreneurs
Concluding the episode, Paulie offers heartfelt advice for those contemplating a significant career change:
"If you love what you want to do more than your career, do it. If you do what you love, you're gonna do it well and you know, you're gonna be successful and you're gonna be happy."
[24:57] — Paulie Giannoni
He emphasizes the importance of passion and autonomy in achieving both personal satisfaction and professional success.
Conclusion
This episode of All Of It provides an intimate glimpse into the lives of Paulie and Marianne Giannoni, celebrating their journey from corporate employees to successful restaurateurs and authors. Through heartfelt storytelling, practical advice, and mouth-watering insights into pizza-making, Alison Stewart and her guests offer a rich and inspiring narrative about following one’s passion and building a community-centered business.
Notable Quotes:
-
Paulie Giannoni:
"I decided, instead of doing this La Peep, that I would build a pizza oven and, you know, prove to myself that I could do it."
[02:07] -
Marianne Giannoni:
"Sicilian is more obviously if you would know a square pie and it's made in a pan... And the New York style is, you know, for the large."
[10:18] -
Paulie Giannoni:
"From everything that I know, the baking steel gets better results... I would go with the baking steel."
[09:49] -
Paulie Giannoni:
"If you love what you want to do more than your career, do it. If you do what you love, you're gonna do it well and you know, you're gonna be successful and you're gonna be happy."
[24:57]
This comprehensive summary captures the essence of the episode, providing listeners and non-listeners alike with valuable insights into the passion and creativity that drive Paulie and Marianne Giannoni's success.