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We went for the classic NYC Classic cheese 18” (Margherita without basil) - keeping toppings, sauces, and dips minimal so you can really taste the bread and the base itself. Overall, we enjoyed it quite a bit, though it’s definitely a heavy pizza. There’s a generous amount of sauce, which actually works in its favour - the sauce itself is really tasty and well-balanced.
It held together beautifully with zero flop, which is always a win for NYC-style. That said, the crust felt denser than ideal; it seemed like a lot of the air had been knocked out during proofing or shaping, so it didn’t have that light, airy interior rise you sometimes get in the best New York versions. It’s substantial and filling, more so than some other spots in London (no names mentioned).
It makes sense that the owner - known for his excellent Detroit-style pizza - leans into a thicker, heartier dough; that thickness suits Detroit pies perfectly. Still, for pure NYC style, it comes across as heavier by comparison.
These are minor nitpicks, though. The quality is solid, the flavors are on point, and it’s legitimately one of the closer approximations to proper New York pizza you’ll find in London. It’s not necessarily the absolute best in the city (tastes vary), but Paulie’s is absolutely on the map and worth seeking out if you’re craving that classic foldable slice. We left happy and satisfied.