Paulie's Pizzeria will open in Huntington Station, replacing Marco's pizzeria. Owners Paul Hansen and his team have spent two years preparing the site, transforming it into an old-school pizzeria. They focused on New York City-style thin, crispy slices, perfecting a dough recipe using an old-school poolish and a 48-hour ferment. The dough combines two types of flour, including semolina, to enhance texture. Hansen emphasizes that quality ingredients and precise dough techniques will set Paulie's apart in a competitive Long Island pizza market.
"We've spent weeks, maybe it's been months, perfecting - what we think is perfecting - a dough recipe."
"A very thin, crispy slice and pie. A slice that reheats very well. It's reminiscent of circa 1979 New York City pizzeria."
"Long Island pizza has become very doughy and very cheesy. My partner and I always liked the lighter, thinner crispier slice. That's what we've come up with here."
"Top quality ingredients are going to give you a quality finished product. That's what we're going with here."
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