Famed pizzeria, a first of its kind to offer multiple pizza styles

Tony’s Pizza Napoletana was one of the first pizzerias to offer so many sought after regional pizza styles in one restaurant. Here’s a peek at the pizza styles at Tony’s:

Classic American

All Classic American pizzas have hand crushed, slightly sweet tomato sauce and a hand tossed rustic medium crust. It baked at 535 F.

Classic Italian

All Classic Italian pizzas have vine-ripened tomato sauce and a hand tossed rustic medium crust. Pies are cooked at 535 F and 575 F.

Pizza Napoletana

Dough finished by hand then proofed in Napoletana wood boxes. Pizza are 12 inches and baked in a 900 F wood-fired oven.

California

Dough uses a multigrain flour. The style has a signature artisan crust and creative toppings. Pizza are 12 inches and baked in a 900 F wood-fired oven.

Pizza Romano

The long thin pizzas stretch almost three feet. The pies are baked at 570 F.

New York

The crust is thin and crispy with some chew. Slices are to be folded down the middle for consumption. The pizzas are 20 inches and baked at 525 F. All pizzas are finished with Pecorino and oregano.

Sicilian

All Sicilian style pan pizzas are topped with vine ripened tomato sauce and mozzarella cheese. Bake at 535F.

Grandma

A thinner version of a Sicilian pie. Grandma pies are heavily oiled and baked in a square pan at 535 F.

Detroit

Square pizza cooked in steel pans from detroit and topped with Wisconsin brick mozzarella cheese, white cheddar, tomato sauce and garlic butter toasted corners. Topped with pecorino, oregano, garlic, extra virgin olive oil. Cooked at 535 F.

Coal-fired

The thin-crust pizzas are baked in 1000 F coal oven.

St. Louis

This super thin-crust pizza typically features Provel (swiss, white cheddar, provolone) extra sweet tomato sauce and it is cut into squares.