Where Every Pie Tells a Story
Anthony's Coal Fired Pizza was born from a single, unwavering belief: that great pizza demands great fire. In 1991, founder Anthony DeLuca converted a family-run bakery in Carle Place, NY into a coal-fired pizzeria, importing a hand-built oven that reached temperatures most kitchens never dream of.
The original menu was just three pies and a salad. Word spread fast. Neighbors who lined up on opening night became regulars, and regulars brought their families. By the mid-1990s, Anthony's had become a cornerstone of the Long Island dining scene — the kind of place people drive an hour to reach and then talk about for weeks.
Today, the same coal-fired oven — lovingly maintained and slightly expanded — turns out the same distinctive blistered crust that made us famous. The kitchen is now helmed by Anthony's son, Marco, who trained in Naples before bringing his craft back home. The recipes are still written in Anthony's hand on index cards, tucked in a worn binder behind the counter.
