IT STARTS WTH THE DOUGH
Paulie's slices start with a 24-hour naturally fermented sourdough, built on a 22-year-old organic starter. Sustainable flour, water and extra virgin olive oil - slowly developed, carefully handled, and hand-stretched into our signature 18" pies.
The long fermentation gives the dough a depth of flavour and earthiness you just don't get from a same-day base - complex, satisfying, and worth every bite.
WHAT'S THE DEAL WITH A NY SLICE?
New York slice is a style over a century in the making and it's distinct in its own right. Unlike Neapolitan pizza, it's baked ahead and finished to order. That pie resting on the counter? That's exactly how it's meant to be. A quick pass through the oven and it comes back hot, crispy and foldable — ready to eat on the run or linger over. Every pie hand-stretched to order, born in a city that never sleeps, now at home in the heart of Darlinghurst.