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Momma Rosa didn’t cut corners, and neither do we. Every item is made true to her rich Italian standards using only the freshest ingredients, homemade sauces, hand-kneaded crusts, and quality meats smoked right here!
Sauce It was created by Stephen Bucalo and David Huckeba in 2020 with a menu that blends Chef Stephen’s classical French training with his 20+ years of culinary experience to deliver a unique, New York-style pizza restaurant on 30A that pays homage to Stephen’s father and mother who are both from Brooklyn and Nassau County [respectively].
“We do pizza by the slice. We use traditional baker-style ovens, which I love, it just keeps a really consistent product. You don’t have too much char,” said Bucalo. “And then we do some things that are outside the box. We use cast iron. We do a Sicilian pizza in a cast-iron pan. The crust is buttery and thick. It’s a little bit of a take on a Sicilian and a Detroit-style pizza.”
Chef Stephen Bucalo graduated from the Western Culinary Institute in Portland, Oregon in 2002. Over the next 17 years of his professional career he would become devoted to working in kitchens all over the United States. There is no doubt that Bucalo’s extensive and varied culinary experiences during his career have shaped his culinary expertise, his style, and his philosophy on food.
Sauce It was created by Stephen Bucalo and David Huckeba in 2020 with a menu that blends Chef Stephen’s classical French training with his 20+ years of culinary experience to deliver a unique, New York-style pizza restaurant on 30A that pays homage to Stephen’s father and mother who are both from Brooklyn and Nassau County [respectively].
“We do pizza by the slice. We use traditional baker-style ovens, which I love, it just keeps a really consistent product. You don’t have too much char,” said Bucalo. “And then we do some things that are outside the box. We use cast iron. We do a Sicilian pizza in a cast-iron pan. The crust is buttery and thick. It’s a little bit of a take on a Sicilian and a Detroit-style pizza.”
Chef Stephen Bucalo graduated from the Western Culinary Institute in Portland, Oregon in 2002. Over the next 17 years of his professional career he would become devoted to working in kitchens all over the United States. There is no doubt that Bucalo’s extensive and varied culinary experiences during his career have shaped his culinary expertise, his style, and his philosophy on food.
There is no substitute for fresh ingredients, and here at Sauce It, we believe the best pizza only comes from the freshest, finest, and most flavorful ingredients. We use locally-grown, produce and quality smoked meats that we prepare in-house, in order to make every slice of pizza an experience to truly remember.
“We took some things from my southern background. We have a Southern Pride Smoker in the back. We are smoking brisket for 14 hours; pork butts, pork belly, chicken, you can get a lot of things here daily,” says Chef Stephen. The result is a fusion of flavor that mixes Southern culinary inspirations with Bucalo’s Sicilian-family roots for an amazingly unique take on NY-style pizza.
There is no substitute for fresh ingredients, and here at Sauce It, we believe the best pizza only comes from the freshest, finest ingredients. We use locally-grown produce and quality meats that we prepare in-house, in order to make every slice of pizza an experience to truly remember.
“We took some things from my southern background. We have a Southern Pride Smoker in the back. We are smoking brisket for 14 hours; pork butts, pork belly, chicken, you can get a lot of things here daily,” says Chef Stephen.
