Independent guide for planning a meal
About this independent pizza guide
This site is a guide to Anthony's Coal Fired Pizza, written for people planning a meal rather than researching a company. It is independent and not affiliated with the restaurant. The goal is simple: explain the menu, the coal oven, the takeout format, and the New Jersey and Long Island locations clearly enough that you can decide where to go and what to order.
Coverage
What this guide covers
The guide to Anthony's Coal Fired Pizza has four jobs. Everything on acfp-usa.com exists to answer one of four practical questions: what to order, how it is cooked, how to take it home, and which dining room to visit.
Anything outside those four areas, such as corporate history or investment information, is out of scope. This keeps the pages short enough to use from a parking lot.
Menu staples explained
Pizza, Anthony's Coal Fired Pizza and wings, pasta, salads, and focaccia bread. What each dish is, how it is served, and how people usually share it at the table.
Menu staplesHow the coal oven works
How Anthony's Coal Fired bakes at very high heat, why the crust turns out drier with a charred edge, and what that means for toppings and texture.
Coal oven storyTakeout and game day
How takeout travels, what packs well for a group, and how to time a pickup so pizza and roasted wings still arrive hot.
Takeout guideLocations that fit your route
A comparison of New Jersey and Long Island dining rooms so readers can pick the stop that fits the drive, the parking, and the evening plan.
Compare locationsOur method
We describe what stays stable, and point you to the source for what changes weekly.
Menus shift. Hours shift by season. A dining room can move. The oven method, the core dishes, and the way Anthony Coal Fired Pizza serves a table do not change nearly as fast, so that is where this guide puts its weight.
How the information is kept useful
Menu and location details change. Items come and go, hours shift by season, and a location can move or close. Because ACFP updates those details on its own channels, this guide focuses on what tends to stay stable: the coal-oven method, the core menu items, the general service format, and the regions where the brand operates.
Where a detail is likely to change, such as hours for a holiday weekend, the guide points readers to the location page rather than stating a fixed time. That approach keeps the guide accurate without pretending to be an official source.
What we leave steady
Oven behavior, crust character, staple dishes, portion logic, dine-in and takeout format. If you learn these once, they still help on your next visit.
What we send you to verify
Opening hours, seasonal shifts, and day-to-day availability. Check the location page and then confirm directly with the dining room before you drive.
What this guide does not do
It does not take reservations, process orders, or speak for the restaurant. If you need a table or need to change a pickup time, talk to the dining room itself.
No prices on these pages. Prices change by location and by menu update, and a stale price is worse than no price.
No reviews or ratings. We do not collect scores, and we do not claim awards or certifications on the restaurant's behalf.
If you need to confirm something specific, such as whether a location is open on a holiday, contact the location directly. To flag an error here, use the contact page.
A drier, charred crust
Most people know pizza from a gas oven. Coal heat runs hotter and bakes faster, so the edge puffs and chars while the center stays firm rather than soft.
Toppings stay distinct
The fast bake means cheese, sauce, and vegetables do not melt into one layer. You taste each part, which makes it easier to choose between two pies.
It changes the order
Once you expect that crust, decisions get simpler: eat in for the crispest edge, or take out and reheat briefly so the base stays structured.
That difference is why the chain leads with the oven in its own branding. Understanding the heat helps whether you order a classic cheese pie or compare Anthony's Coal Fired Pizza and wings for a group night.
Who writes this
Maintained by an independent editor
The guide is maintained by an independent editor with an interest in regional U.S. pizza styles and casual-dining chains. The writing is based on publicly available menu and location information, plus the brand's own descriptions of its oven and service format.
No part of the site is sponsored by the restaurant, and no location pays for coverage. If something here is out of date, the contact page is the fastest way to flag it, and corrections are made when they can be verified.
Sources are public menus, location listings, and brand descriptions of the coal oven.
No sponsored placements. Coverage of Anthony's Coal Fired Pizza across New Jersey and Long Island is editorial, not paid.
Found a change? Write to [email protected] or use the contact page and we will check it.
Where this guide is written
Anthony's Coal Fired Pizza Guide, 2200 Glades Road, Boca Raton, FL 33431, United States. Open Mon–Sun: 11:00 AM – 10:00 PM. Phone +1 (561) 315-5404.
Plan the meal, then enjoy it.
Start with the staples, skim the oven page if you are curious, and pick a location that fits the evening. If we missed a detail about Anthony Coal Fired Pizza, tell us and we will fix it.