There are few people in New York City more obsessed with pizza than Paul Giannone, better known in the pizza world as Paulie Gee. A former computer IT guy, Paulie harnessed his passion for pizza and, at age 56, opened Paulie Gee's in Greenpoint, Brooklyn, a Neapolitan-inspired pizzeria featuring a beautiful, wood-burning oven built in Naples and shipped over to NYC on a container ship. 
Paulie Gee's is the birthplace of Mike's Hot Honey and the first restaurant to feature the product, where MHH is drizzled post-oven over sizzling hot Neapolitan-inspired pizza pies. The most popular pizza on the menu is the Hellboy: fresh mozzarella, Italian tomatoes, berkshire soppressata picante, Parmigiano Reggiano, finished with a healthy drizzle of Mike's Hot Honey. While Paulie no longer works the oven himself, on most nights you'll find the boss working the floor of his restaurant, schmoozing with customers, sharing pizza recommendations, pouring shots of his famous limoncello and, on occasion, napping in the lounge chair hidden behind the oven.
After a whirlwind seven years since opening his Brooklyn pizzeria (now with new locations open in Baltimore, Chicago, Columbus and Miami), we sat down with Paulie to look back on his journey and hear more about what he's got planned for the future, including his vision for the new Paulie Gee's Slice Joint, slated to open later this year. Hear it all from the man himself on Episode 8 of the Mike's Hot Honey Podcast below. For more info on Paulie Gee's visit pauliegee.com.