Paule Gee’s uses an Italian-built, 1,000 degree oven to cook its Neapolitan-style pizzas. In and out in 90 seconds, the crust remains doughy with big, black blisters that the untrained eye would see as burned.
Paule Gee’s uses an Italian-built, 1,000 degree oven to cook its Neapolitan-style pizzas. In and out in 90 seconds, the crust remains doughy with big, black blisters that the untrained eye would see as burned. Facebook
Paule Gee’s uses an Italian-built, 1,000 degree oven to cook its Neapolitan-style pizzas. In and out in 90 seconds, the crust remains doughy with big, black blisters that the untrained eye would see as burned. Facebook

This New York pizza spot is trying hard to understand Miami — with mixed results

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