Our Story

Based out of Brick, NJ, this husband/wife team has lived in Chicago, Brooklyn and made their way back to the Jersey Shore to serve up seasonal, Neapolitian-ish style pizza! 

Michael Buscemi has been working in kitchens since 2003, but has been a pizza connoisseur his whole life. Michael has held leadership roles in beloved restaurants such as Pascal and Sabine and Grand Tavern in the Jersey Shore, The Publican and Tempesta in Chicago and also Roberta’s in Bushwick Brooklyn.

Lauren is the backbone of the operation, she makes the ship sail. Taking on the responsibilities of organizing and booking public and private events, her attention to detail is a much needed touch to the success of our operation.

Established in 2023, Strictly Saucers focuses on the dough, our dough is always developing. We aim to create a product that stands out. We love using locally sourced ingredients, but most of all, ingredients that stand out. Michael, having been a chef in several quality driven restaurants has lent him knowledge about ingredients that really shine. Simple ingredients used properly is our mantra as we develop new pies for Strictly Saucers.

We source cultured cheese from cheese makers in Pennsylvania who have been trained in the ways of cheesemaking like it’s done in Puglia, Italy. We source quality olive oil, oregano and salt from Sicily. We source tomatoes from California and we make everything else that we possibly can including our ricotta cheese and we grow our basil to ensure a product that is undeniably us. Come catch us at one of our public events which usually take place at local New Jersey breweries and enjoy a pizza alongside one of our super tasty/rotating desserts. Or reach out to book your next private event!

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