Here’s the Dish with Chef/Owner Michael DeNunzio of DeNunzio’s Brick Oven Pizza & Family Restaurant
36th & Boardwalk, Sea Isle City
609-263-2600
seaislepizza.com
Here’s The Dish is a regular feature in the Sea Isle Times when we take you into the kitchens of some of the best restaurants in Sea Isle City and Strathmere.
1. Where did you receive your training?
The foundation for my cooking stems from my mom. We spent a lot of time in the kitchen while I was growing up. She made it fun. We’d play games like Iron Chef and spend a lot of time watching cooking shows. I worked in several kitchens in Sea Isle City while I was a teenager. Eventually, my parents decided to open up DeNunzio’s and it was there I received my real training. I am not a classically trained chef, but I have hand-tossed over 250,000 pizzas in my lifetime. That is a lot of training.
2. Where do you get your inspiration from, when creating a new dish?
Pizza Today Magazine, Instagram, educational seminars, team members, friends, family, and as of late, my favorite cookbook, “The Flavor Bible.”
3. What do you believe is the most important quality of a restaurant, and why?
Without question, it’s teamwork. There is a tremendous amount of work that goes into what we do and I could never do it alone. I am truly blessed to have such a great family and group of people I consider my friends, to work alongside.
4. What is your go-to meal on your days off?
Acai bowls. I’m addicted.
5. What advice would you give to a new chef?
Be nice, arrive early, cook well, work fast.
6. What is your favorite summer dish?
A 14-inch pizza, on my couch, after a long day of work, watching Netflix.
7. What do you enjoy most about cooking?
Making people happy and helping provide for my family.
8. What is the hardest cooking technique you have mastered?
Hand-tossing pizza dough.
9. Where do you find yourself most when you are not in the kitchen?
Working on my laptop.
10. What is the most needed cooking utensil for a kitchen, and why?
Passion. I know that it’s not a standard cooking utensil, and you can’t hold it in your hand, but in my experience, it makes a difference.
A Recipe From DeNunzio’s Brick Oven Pizza & Family RestaurantThe Ghost Face Peppa
Ingredients:
• 22 ounces championship-winning dough
• 10 ounces marinara
• 10 ounces mozzarella cheese
• 6 ounces ricotta in a pastry bag
• 30 pieces of pepperoni
• Smoked ghost chili flakes to taste
• Fresh parsley
Directions:
Stretch out the pizza dough to an 18-inch circle. Using a ladle, spread the marinara sauce around evenly leaving a ¾-inch space from the edge of the dough; this will be the crust. Spread the mozzarella around evenly covering the marinara. Squeeze small dollops of ricotta from the pastry bag all over the pizza. Cover the pizza with pepperoni. Bake the pizza until golden brown. After baking, add the smoked ghost chili pepper flakes. Add fresh parsley to taste. Enjoy!
