Anthony’s Coal Fired Pizza

Authentic Italian Flavor

By Troy Maillis

Pizza is one of those hot, tasty treats you are always in the mood for.  When all else fails, one can never go wrong with warm crust, gooey cheese, hearty meats and  flavorful vegetable toppings (I think that just about covers every section of the food pyramid). It’s what our childhood birthday parties were made of, what kept us nourished during late nights of studying, and what we still rely on to prevent us from stumbling all over the streets after a late night of partying.  Whether enjoying a slice of pie in a booth or walking down your favorite street on a brisk night, pizza can satisfy those hunger cravings in every possible atmosphere imaginable.  

As a teenager eager to make some money of my own, I decided to take a job at my family’s pizzeria grating cheese, making dough, filling the make-line, and topping pizzas.  One of the greatest benefits about working at a pizzeria was that I got to eat A LOT of pizza.  In addition to all of the pizzas I ate, I also got to try out various popular Italian specials like chicken wings, calzones and subs. Ever since my days at the pizzeria I have hungered for more of that original homegrown pizza taste. Pizza Hut and Papa John’s are good, but there’s nothing like biting into a slice of pizza that you know was made from the heart with the freshest of ingredients.    

Anthony’s Coal Fired Pizza on Federal Highway was opened by Anthony Bruno in 2002.  He said he attributes the restaurant’s success to a combination of “top-quality ingredients, authentic coal-burning ovens and personal service.” According to their Web site, every pizza that’s served is cooked in a proprietary 800-degree, coal-burning oven that provides a “well done” flavor – the chain’s trademark. There are also several more locations throughout South Florida (check Mark’s List for details). 

Recently, Mark and I decided to treat ourselves to a pizza lunch at Anthony’s Coal Fired Pizza. It was our reward for a long, successful year at work, and it’s only about a 10 minute drive from Wilton Manors. I hadn’t devoured a crispy pizza in forever and couldn’t wait.  The atmosphere reminded me of sports bar on game day—full of energy. There were several flat screen televisions surrounding the spacious booths.  One thing that stood out was the rather attractive staff, including our waiter.  Good eye candy always makes for a more enjoyable dining experience. 

We shared a large extra cheese pizza with pepperoni, mushrooms and Italian sausage.  I was quite surprised at how fast the pie came out.  Come to find out the oven, fueled by burning anthracite coal, maintains a continuous temperature of 800 degrees, cooking each pizza in just four minutes. The crust was thin and crispy with each topping cooked to perfection. I’ve eaten a lot of pizza sauce, and it was refreshing to actually be able to taste the sauce among all of the other delicious toppings.  Other interesting toppings include arugula, anchovies, prosciutto and sweet peppers. 

If you are not in the mood for pizza, you can satisfy your hunger pains with coal-oven-roasted chicken wings topped with carmelized onions, a mozzarella and ricotta calzone, or a signature Italian-style salad. You can also try some of Anthony’s specialties like White pizza (ricotta, mozzarella and Romano cheese) or the Eggplant Marino (named after frequent customer Dan Marino’s favorite choice of ultra-thin slices of eggplant dusted with Parmesan cheese). I look forward to visiting again with an even bigger group of people so we can order some of everything.  Why choose?  Have it all!