At the 2-month-old Paulie Gee's Miami on Biscayne Boulevard, the focal point is obvious. It’s the blue-and-white Stefano Ferrara pizza oven — the McLaren of pizza ovens — flanked by a towering stack of split wood.
After an order is submitted, the dough is stretched, dressed with toppings, and popped into the 1,000-degree wood-burning oven for 60 to 90 seconds. The result is gorgeously marred with dark spots like a cheetah’s coat. The interior of the pie is thin enough to tear with ease but sturdy enough to withstand all the add-ons.