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:
All Classic American pizzas have hand crushed, slightly sweet tomato sauce and a hand tossed rustic medium crust. It baked at 535 F.
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.
Dough finished by hand then proofed in Napoletana wood boxes. Pizza are 12 inches and baked in a 900 F wood-fired oven.
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.
The long thin pizzas stretch almost three feet. The pies are baked at 570 F.
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.
All Sicilian style pan pizzas are topped with vine ripened tomato sauce and mozzarella cheese. Bake at 535F.
A thinner version of a Sicilian pie. Grandma pies are heavily oiled and baked in a square pan at 535 F.
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.
The thin-crust pizzas are baked in 1000 F coal oven.
This super thin-crust pizza typically features Provel (swiss, white cheddar, provolone) extra sweet tomato sauce and it is cut into squares.