Pizza in America isn’t just food, it’s a cultural icon. From thin, foldable slices in New York to deep-dish pies in Chicago and everything in between, every region has shaped its own pizza personality. As styles have evolved, so have tastes, with today’s diners craving both tradition and bold new flavors. That’s where Anthony’s comes in.
With our signature coal-fired crust and old-school Italian roots, we blend the best of both worlds: pizza that honors the past but satisfies modern cravings. Let’s take a slice-by-slice look at how American pizza got here, and where Anthony’s proudly fits on the map.
A Brief History of Pizza in America
When Italian immigrants arrived on U.S. shores in the early 1900s, they brought dough, dreams, and recipes from home. In New York, that translated to thin, crackling slices folded and consumed on the street — working-class food, but full of flavor.
After the Second World War, America had a taste for more. Soldiers abroad wanted what they had discovered overseas, and pizza went from mom-and-pop pizzerias to heavyweight chains. Regional styles appeared, with every one a tasty declaration of local pride. Yet in all that expansion, something remained unchanged: our desire for crust & cheese.
The Big Styles: From Coast to Coast
Now let’s take a quick look at the various pizza styles that adorn the pizzerias all over the US.
New York Style: Sleek. Simple. Iconic. A thin, foldable crust with only enough sauce and stretchy mozzarella to make your lunch hour seem like a scene from a movie.
Chicago Deep Dish: Make no mistake: this is fork-and-knife territory. It’s an edible skyscraper. Thick, buttery crust. Cheese first, then sauce.
Neapolitan Revival & Artisan Pies: Pizza went back to its roots. Burnt bubbles, simple toppings, and ingredients that sound like they hold PhDs. Think San Marzano tomatoes, hand-pulled mozzarella, and olive oil you’d write home about.
Detroit Style: This is pizza’s tough-guy pose. Rectangular, crunchy-edged, and unabashedly cheesy, Detroit-style pizza is cooked in deep steel pans (which were originally taken from auto plants). The cheese is edge-to-edge, caramelizing on the edges, and the tomato sauce gets dolloped on top. Every bite is an ideal harmony of gooey and crunchy.
California Style: Leave it to California to put figs on a pizza — and make it work.
California-style pies are light, bright, and seasonal. Consider goat cheese, arugula, artichoke hearts, and whole wheat crusts. It’s the yoga-friendly cousin of pizza, usually organic, always inventive, and never reluctant to play outside the box.
Enter: The Coal-Fired Difference
Before conveyor belts or neon-lit delivery chains, there was coal.
In NYC and New Haven, hot and bold coal ovens burned at more than 800 degrees. And what was the result? A crust that is crispy enough to snap but tough enough to endure.
Coal-fired pizza is not flashy. It’s fire, discipline, and instinct.
And Anthony’s is serious about that tradition. No corners cut. No gas stations. Just fiery coal, selected ingredients, and flavor so bold it doesn’t require an introduction. Take a bite and you’ll know that this isn’t just any pizza. We pay tribute to the heritage, and we flavor them with something new.
Yes, you’ll find OG favorites like meatballs with ricotta and eggplant marinara that taste just like Nonna’s Sunday dinner. But you’ll also be introduced to the new kids in pizza town like Mike’s Hot Honey® Pizza — sweet, hot, and guiltlessly addictive. Or if you want to treat yourself or your loved ones with a special lunch, explore the 10″ Cheese Pizza + Beverage and other lunch special options too!
Why The Coal Fired Difference Matters
In a world of instant orders and copycat menus, coal-fired pizza stands its ground. It’s not trendy. It’s timeless. At Anthony’s, we slow things down on purpose. Our coal-fired ovens aren’t just about heat, they’re also about craft. The kind that gives you a crust with the perfect crunch, a smoky kiss of flavor, and toppings that truly shine.
We’re not trying to reinvent pizza. We’re here to bring you back to why you fell in love with it in the first place. Because pizza isn’t just something you eat. It’s something you feel. Something you remember. Pizza will keep evolving (and that’s a good thing). But some traditions are worth holding onto.
Coal-fired cooking is one of them. It’s not just a method. It’s a ritual. One that brings people together, plate after plate. So come hungry. We’ve saved you a seat. The oven’s already warm.
