How Paulie Gee's Became a Legendary New York Slice Shop — ICONS: Pizza

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella reduces fat while still melting well.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor without dairy.

pizza dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough adds fiber and nutrients.

Start by preparing the Sicilian dough early in the morning, around 6:00 a.m.

Measure out 80 kg of water, aiming for a temperature of about 72°F for optimal dough rising.

Mix the dough until it reaches a soupy consistency, which is the desired texture.

Press out any air inside the dough to avoid holes during baking.

Spread a decent amount of olive oil on the baking trays using a paintbrush to prevent sticking.

Sprinkle sesame seeds evenly on the bottom of each tray for added flavor and texture.

Scoop the prepared dough onto the tray, stretching it to the corners and edges while avoiding air pockets.

Create small 'moon craters' in the dough to help it rise evenly during baking.

Prepare the Sicilian sauce by sautéing whole garlic cloves for about 10-15 minutes until golden, then add onion and tomatoes, cooking for about 1.5 hours.

For the Sicilian pizza, layer cheese on the dough first, followed by a marbled sauce on top.

Weigh out the regular dough for 20-inch round pizzas to about 740 grams and ball it up, ensuring no air pockets remain.

Crimp the bottom of the dough balls to maintain shape during proofing and baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens