POV: Running a Pizza Shop Under NYC’s New Oven Mandate

New York City has put its sights on a cultural establishment that embodies an emblematic tradition of the Big Apple: pizza—specifically restauranteurs who use coal- and wood-burning fired installed pre-2016, to make it.

This year, the city announced a rule mandating these ovens be fitted with expensive scrubbers designed to reduce the soot in an attempt to stymie air pollution. Mayor Eric Adams went so far as to compare their emissions to that of the Canadian wildfires.

But is the rule effective? And what’s the take from shop owners themselves? We journeyed trip to quiet street Brooklyn Street to speak with Paulie Giannone — the owner of Paulie Gee’s and Paulie Gee’s Slice Shop.

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