Shore Eats In the Kitchen
WITH
RANDAZZO’S PIZZERIA With nearly 30 years under their belt, Randazzo’s is still serving up the kind of food that proves it’s the little details that make a big difference
P
IZZA is everywhere in Ocean City. Whether it be on the Boardwalk or on the streets, you will be hard pressed to not find a pizzeria within five minutes from you in Ocean City. So how does one pizzeria differentiate from another? Joe and Marianna Randazzo, owners of Randazzo’s Pizzeria on 34th and Asbury, know there are only so many ways you can cook pizza. But it’s the little things they do differently,
that gives their pizza the crunch customers love. I met up with the couple on a spring day in the kitchen to make their signature pie. Randazzo’s makes fresh dough daily. Joe mixes together a special combination of flour, yeast, water, salt, sugar, and a few ingredients of his own to make the dough for his pizzas. There are a few secrets to it, but the fixings going into the pizza dough are simple enough. “Different people put different things in the dough. Some pizzerias put in milk, eggs, or
soda,” said Joe. “We put yeast and oil. I have a different recipe with the flour, and I will not give that out.” After it is properly proofed, Joe then stretches the dough into the thin circular shape, adding in house made marinara sauce, oregano and parmesan and mozzarella cheeses to prepare the pizza for the oven. If you’ve ever stood outside a brick oven pizza, you’ve felt waves of heat from the fire inside
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