In the late 1930’s, Angelo settled in the United States and began his pizza making journey. From working at pizza shops around the city to opening up his first store: Pizza Chef in Brooklyn, Angelo only made pizza with coal ovens, typically running between 800°-1,000° F, producing crisp pies with a nice char within 60-90 seconds.

“If it’s not cooked in a coal fired brick oven IT AIN’T PIZZA! The crust has to be blackened and crisp, topped with only FRESH mozzarella and tomato sauce.”

As time passed, Angelo felt there were only a handful of pizza places left in the city like his and vowed to continue making traditional New York Style Coal-Oven Pizza. Angelo’s passion has been passed down for family generations, as his children and nephews continue his traditions of excellent pizza making at Angelo’s Pizza on Broadway.