Angelo’s Coal Fired Pizza fuels up Toronto with Canada’s very first coal-fired pizza restaurant. After only one month of opening, it has already become a hotspot for gourmands to experience full-flavoured pizza with this Naples-styled cooking method.
Owner Joe Rizzo – a former insurance broker with an immense passion for cooking – explains that their reason for using Pennsylvanian-mined anthracite coal is to cook the pizza more evenly than a wooden oven. It also provides a cleaner taste so that one experiences solely the flavour of the pizza, without it ever being overpowered by smokiness.
Their chicken wings are also coal-fired with caramelized onions. The crisp seasoning and succulent tenderness of the wings are a great appetizer to preview the potential of this 858.75 F oven. The caprese salad is a lighter option where marinated cherry tomato and mozzarella di buffala is constructed beautifully and topped with basil pesto.
Two of their most popular pizzas include the Margherita and the Goodfella Pizza. Their super thin pizza is crispy on the outside, yet soft on the inside. It is rare to find a pizza with a good ratio of crust and toppings and it just makes every single bite oh so satiating.
The traditional Margherita is spread generously with zesty tomato sauce, fresh mozzarella, and delicate pieces of sweet cherry tomatoes and basil are dispersed over the hearty pizza. My favourite dish was the Goodfella Pizza, which has an array of textures, including crumbled italian sausage, caramelized onions, sweet roasted peppers, and roasted garlic.
Served in a hefty metal pan, the Strozzapreti was a fun al dente pasta made with a meaty veal ragu and Pecorino Romano. Another favourite of the evening was the Orrecchiette Pan, a creamy pasta made with Grana Padano cheese, mixed with crumbled italian sausage, bitter rapini, chickpeas, and chillies. Simply unctuous.
The Pear and Caramel Gelato is a lovely dessert, enhanced by a salty graham cracker crumble. We ended off with a second dessert; a dense Bombolone filled with a rich nutella mousse, accompanied by a cool berry compote. And like the gelato, was decorated with a singular fried basil leaf.
Their radiant heat-flowing oven is matched with a fun ambiance, and energetic staff. With the restaurants’ success at the Boston & Florida locations, Joe plans on “doing it big” in Canada like he does in America by opening more locations around Toronto.
Photos by Janey Tso