Since 1991, Anthony's Coal Fired Pizza has been crafting authentic, bold-flavored pizzas using the time-honored art of coal-fired cooking — delivering a taste experience unlike any other.
It all began in Fort Lauderdale, Florida in 1991, when Anthony Bruno had a simple dream: to bring the authentic, soulful taste of coal-fired pizza to the Sunshine State. Armed with a time-honored recipe, a 900°F coal-burning oven, and an unwavering belief in quality, Anthony opened the doors to his first restaurant.
"Coal-fired cooking isn't just a method — it's a philosophy. The intense, dry heat of a coal fire creates a crust unlike anything else: crispy on the outside, perfectly charred, and impossibly light inside."
Word spread quickly. Guests drove from across Florida for that unmistakable wood-smoke-and-char flavor. From a single location, Anthony's Coal Fired Pizza grew steadily — staying true to its roots while expanding to serve pizza lovers across the country.
Today, with over 60 locations spanning the Eastern Seaboard, our commitment to quality, fresh ingredients, and that irreplaceable coal-fired flavor remains exactly as it was in 1991. Every pizza is still made by hand, every oven still burns coal, and every guest is treated like family.
Our purpose goes beyond great pizza. We're here to create memorable moments through food, community, and the ancient craft of coal-fired cooking.
To craft exceptional coal-fired pizza using the finest fresh ingredients, served in a warm and welcoming environment that brings people together around the table.
To be America's most beloved coal-fired pizza brand — recognized not only for our incredible food, but for the joy and community we spark at every location.
Every pizza that leaves our kitchen is made with genuine care — hand-stretched dough, hand-crushed tomatoes, fresh mozzarella, and fired in a 900°F coal oven to perfection.
These aren't just words on a wall — they're the guiding principles our team lives by every single day in every kitchen across our locations.
We source only the freshest ingredients — never frozen, never artificial. From our San Marzano tomatoes to our fresh-pulled mozzarella, quality is non-negotiable.
We believe food brings people together. Every table, every meal is a chance to strengthen the bonds that make our neighborhoods great.
Coal-fired cooking is an art passed down through generations. We honor that tradition in every pizza we make, refusing shortcuts that compromise flavor.
Every guest deserves to feel welcome and well cared for. Warm, authentic service isn't a strategy — it's who we are.
From a single Fort Lauderdale kitchen to over 60 locations — here's how our story unfolded.
Anthony Bruno opens the original Anthony's Coal Fired Pizza in Fort Lauderdale, FL. A single coal oven, a handful of tables, and a recipe that would change everything.
Growing demand drives the opening of five new locations across Miami-Dade, Broward, and Palm Beach counties. The coal-fired movement is spreading fast.
Named "Best Pizza in Florida" by Florida Trend Magazine. The recognition cements our reputation as the gold standard for coal-fired pizza in the Southeast.
Anthony's Coal Fired Pizza expands into New Jersey, Pennsylvania, and New York — bringing the authentic Florida-born coal-fired experience to the Northeast.
We formalize our pledge to source locally grown produce and partner with regional suppliers — making freshness not just a promise, but a documented commitment.
Launch of our mobile ordering app, online catering platform, and loyalty rewards program — making it easier than ever for guests to enjoy our coal-fired flavors.
With 60+ locations and more on the way, Anthony's Coal Fired Pizza remains as passionate about quality and tradition today as it was on day one. The coal still burns at 900°F — and so does our love for great pizza.
Our talented team brings decades of passion, craft, and culinary expertise to every location — ensuring every guest experience is extraordinary.
The visionary behind it all. Anthony's passion for authentic coal-fired cooking began in his family kitchen and grew into a national movement spanning 60+ locations.
Trained at the Culinary Institute of America, Maria has spent 18 years perfecting our signature recipes and mentoring the next generation of coal-fired artisans.
With 15 years of multi-unit restaurant leadership, James ensures every Anthony's location runs with the same precision, standards, and warmth as the original.
Rachel leads our hospitality philosophy across all locations, turning first-time guests into lifelong fans through genuine warmth and unforgettable dining experiences.