Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately.
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[Photograph: Max Falkowitz]
My daily loyalties lie with tomato pizzas, but a great white pie always wins out. Why do I love white pies? Let me count the ways.
- Crust has fewer places to hide. On a tomato pie, mediocre crust can slink under, and be excused by sauce. On a white pie, it has to go big or go home.
- I love me a crisp exterior on my slice, but I love a tender bite even more. A white pie can afford to be more tender without the risk of tomato-induced-soggification.
- White pies usually mean really creamy, tender, flavorful cheese. Like, "I want to sleep on a pillow of this" cheese.
So it's no surprise I enjoyed the hell out of The Mootz ($13) from Paulie Gee's, the best white pie I've had the pleasure of eating in a long time. It plays a simple tune, but damn it's a good one: fior di latte for creaminess and Pecorino for punch, garlic for personality, and basil for verve. There is, of course, olive oil all over; it is excellent.
Paulie's pies are plenty tender but carry a wonderful backbone, and this one doesn't disappoint; it's a great cradle to carry this pile of soft, creamy cheese. Let's not forget that garlic—not enough to give you a serious case of garlic breath, but just the right amount to make you fall in love with this slice.
Paulie Gee's
60 Greenpoint Avenue, Brooklyn NY 11222 (map)
347-987-3747; pauliegee.com
About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
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Image may be NSFW.Clik here to view.
Image may be NSFW.Clik here to view.
Image may be NSFW.Clik here to view.
Image may be NSFW.Clik here to view.
Image may be NSFW.Clik here to view.
Image may be NSFW.Clik here to view.
Image may be NSFW.Clik here to view.
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