In the first episode, we meet Paulie Giannone. In 2007, Paulie left a long-held but uninspiring IT job to pursue his passion for pizza. Fast forward to 2019, and he’s running two of the most exciting pizzerias in Brooklyn: Paulie Gee’s – serving wood-fired, Neapolitan-style pizzas with modern toppings – and Paulie Gee’s Slice Shop, dishing out large New York-style pizzas by the slice with a twist on classic flavors.
In the second episode, we meet Maggie Mieles. The pizzas at Brooklyn’s Di Fara Pizza – going strong since 1964 – are nothing short of legendary. So, too, is the pizzeria’s owner, Domenico De Marco, who at 81 can still be seen baking his signature pies. His daughter, Maggie Mieles, is carrying the beloved pizza institution into its next phase, and continuing the business’ unwavering passion for quality.
In the third episode, we meet Giorgia Caporuscio. Born in Italy, Giorgia moved to the United States at 19, then trained as a pizzaiola with her father – renowned pizza maestro Roberto Caporuscio. Nowadays, she’s celebrated as an exciting new leader in pizza, heads up Don Antonio and Kesté Pizza & Vino in NYC, and teaches at the Pizza Academy Foundation.
In the final episode, we meet Joe Riggio. Before the iconic Madison Square Garden even existed in downtown NYC, Sicilian immigrant Salvatore Riggio opened NY Pizza Suprema across the road in 1964. With son Joe now at the helm, this Manhattan institution has become a by-the-slice buffet, offering up large New York- and Sicilian-style pies to queues of hungry patrons.
Catch all the episodes here!