Angelo's Coal Oven Pizzeria

Good pizza amazing crust could have little more cheese

Angelo’s Coal Oven Pizzeria First try of NY Pizza

Crust was great cheese was good but sauce too sweet to get a higher score

Good slice but something about the sauce didn’t sit with me.

Eye test- neutral Ratio- adequate Execution- adequate Cheese- neutral, unremarkable. No tang. Sauce- had some zing, no sweetness, whatever Dough- adequate crunch, no special taste Overall impression- a bore. Community is high on crack. Anyone could have made this. Noah said, “What’s a cubit?” It’s a form of measurement. I would measure this pizza the most possible generic score. I’m giving it a score without decimals to intentionally slight this nonsense. There is no scenario where this is travel worthy. Go to Brooklyn. The famous places in Manhattan stink.

Best pie I had when visiting the city last weekend. Devoured it after watching the marathon.

It’s very good, but the 9.3 score shocks me. Kind of reminded me of Dees in Forest Hills, and a number of other places. Not unique enough to get a huge score, but still happy to recommend.

Slammin’!

Phenomenal piece and atmosphere. Great undercarriage and cheese. Will definitely visit again.

Best pizza in mid-town. That’s a review.

🌃 late night pizza NYC

Quality slice

The center was a bit too soft and soupy. Decent pie but not our favorite in NYC. Half pepperoni half margarita

Amazing

Great pizza and atmosphere!

undeniable crisp. taste the coal oven, feel the crunch. it’s time for Angelo’s.

almost agree fully with Dave 9.3 if it was a little hotter.

Eating Pizza this good makes me so mad that Nobody, I mean nobody on the west coast can figure it out. Light, crispy, tangy light sauce. Simple. It’s so dumb. If any of these good east coast places moved to the west coast, they’d be billionaires instantly. There’s almost no good pies there. You know how people used to go out west, searching for gold? Well, there’s a gold mine to be had in Southern California, specifically San Diego, the Capitol of Shitty Pie. Wanna become an instant multimillionaire? Bring a good, authentic, east cost pie to San Diego & Orange County. They won’t know what hit them. They don’t understand good pie there. They don’t even understand good bread. Everything there is thick, dense, & doughy.

🌃BEST OF MANHATTAN ALERT🌃 With over 100 years in the pizza business, this legendary pizzeria is up there with the other New York kings of coal fired pies. Angelo’s is to Manhattan as Grimaldi’s is to Brooklyn when it comes to coal oven pizza in the boroughs. Highlighted by otherworldly char on the undercarriage, the dough is razor thin, firm, with fantastically crispy & crunchy texture throughout the pie, capped off by that delicious signature taste of dough made with NYC water. Despite a fluffy & puffy consistency, the crust packs some decent crunch as well. While somewhat light, the cheese is more of a fresh mozzarella than shredded blend, smattered atop the pie, very similar to Grimaldi’s style, with more of a plastered, tight texture than flowing creaminess, but very complimentary to the dough & sauce. Bursting with fresh tomato flavor, the star of the pie is the sensational sauce. Brimming with sweetness, tang, zest & zip, the sauce is absolutely brilliant, with plenty of spices that kick this pie up a notch & truly carry the pizza. Aesthetically dazzling, this fairly fancy pie is not an everyday pizza; reserved more for special occasions, this is a true pizza aficionado’s pie. One big caveat: this pizza must be consumed on site or within a few minutes of being placed in the box because it does not travel well; the beautifully crispy & crunchy dough will turn into a rubbery & chewy jaw-destroyer. Overall, this travel worthy pizza falls just shy of Hall of Fame territory but remains one of the most underrated coal-fired pizza in all of NYC, while besting Grimaldi’s & trailing only John’s of Bleecker.

One of the best Pies I’ve ever had to date