This cookbook is a love story between Paulie, Mary Ann, and pizza. In 2010, at the age of 56, Paulie left a career in corporate IT to turn his backyard culinary passion into his "retirement plan." Now that hobby is Paulie Gee's—a thriving pizzeria business with restaurants and slice shops in cities all over the US. In this highly anticipated first cookbook, Paulie and Mary Ann share their secrets not only for making their inventive, addictive pies at home, but also the lessons they’ve learned during their 40-year marriage and 13-year restaurant partnership. (In both food and love, watch the salt.) This book features over 100 recipes for their insanely popular pizzas like the Hellboy (a sausage pie topped with hot honey), the Mo Cheeks (a tomato and pecorino pie with guanciale), and the In Ricotta da Vegan (a ricotta pie made with vegan sausage and cheese). There are also family recipes from their home kitchen (including their famous vegetarian French onion soup and Paulie's signature Penne a la Jack Daniels), and a selection of drinks (including the restaurant's famous limoncello) and desserts. Also included are recipes featuring collaborations with some of New York’s other beloved institutions such as the Brisket-Five-O, a pizza collaboration with a local BBQ spot. The pizza recipes will include instructions for how to adapt each for a conventional home oven as well as an Ooni and a real-deal wood-fired pizza oven.