In the fall of 1993 I opened Dee’s Brick Oven Pizza, a restaurant featuring authentic wood burning brick oven pizza. The philosophy behind our pizza is that it is authentic, meaning that everything is fresh and natural. To begin with, our oven was crafted by hand, each brick mortared together to form a perfectly domed cooking chamber. The oven is fueled entirely by wood and reaches temperatures of up to 800 degrees to ensure a crisp crust with a moist center. Pizzas can be cooked from start to finish in under four minutes. Toppings for our pizzas start with the freshest ingredients. Our tomato sauce is made of imported plum tomatoes, hand-milled to produce just the perfect texture. Our fresh mozzarella is handmade for us five times a week. All the toppings are market fresh, from the kalamata olives to the artichokes to the roasted red Holland peppers. At DEE’s it’s not just the pizzas! We also feature innovative pastas, great Mediterranean salads, appetizers, and a newly added grill section featuring Angus burgers, Australian lamb chops, Argentian skirt steak, and fresh fish, like our salmon by Dee's or our pan roasted red snapper. I was trained at the French Culinary Institute in New York under the direction of three of the most renowned chefs today, Jacque Pépin (TV personality and author), André Soltner (Lutece), and Alain Shailac (Le Cirque).