Angelo's Pizzeria & Ristorante

***Highest Recommendation*** 9.8/10 for the pizza and 5/5 stars overall for the restaurant. I ordered the 16" specialty "Meat" option, which consists of Italian Sausage, Pepperoni, Ham, and Meatballs. I also added (fresh) Ricotta dollops and Bacon. Crust: 3 day cold fermentation using authentic Caputo (Italian) flour. Cooked in Marsal pizza ovens at 550-575°. I asked for well done and crispy, and it was artisanal quality with a crisp and airy texture. Very flavorful and great chew. Great depth. Great structure. Great char. Perfect gluten development. 10/10. Sauce: Homemade sauce. It was fresh and vibrant, flavorful and well seasoned. Perfect balance. Contributes to overall flavor. Tasty. 9.5/10. Cheese & Toppings: High quality. Loaded. Best homemade Ricotta. The house made meatball was exceptional. Very good and flavorful sausage. Very good pepperoni. Ham was good, as was bacon. 9/10. Size/Value: The pizza was the most loaded I've ever ordered, but also the most expensive at $30 for the 16" Meat, +$3 for ricotta + $4.50 for the bacon. $37.50 makes this the most expensive pizza so far, especially for a 16", but this is also the most loaded and had 2 premium toppings added to the $30 base Specialty Meat pizza. Given the in house made premium qualities, authentic imported ingredients and how incredibly loaded it is, I don't mind the price. 2 slices here would have filled me up but I had 3 because it was so incredible. Owners Angelo Sr and Angelo Jr are a father/son duo, sharing responsibilities in operating both the Inverness and Citrus Hills locations. Angelo Sr is originally from Long Island (with family ties back to Sicily), where he worked in a variety of pizzerias and restaurants, bringing along the knowledge learned to this location. Angelo Jr mostly works out of the Hernando location currently. They are involved in the community and partnered with the school district for a student reading program to earn free pizza by meeting teacher established benchmarks. Customer focused with the owner and manager checking in on guests and genuinely showing interest in their experience and enjoyment of their meals (Bonus +.1) They use high quality ingredients, make their sauces/dressings in house, cold pressed extra virgin olive oil, use beef tallow in the fryers, and use fresh ingredients such as basil and parsley (no dried ingredients). The vodka sauce was the best sauce I've ever had out of any sauce in my life. (Bonus +.1) Excellent service from April (who started at the original location many years ago as a hostess and is now married to the excellent pizza maker) with very prompt refills and Misty (shift manager) was excellent as well (she even offered me a steak knife as I'm 1 of the 8% that eats pizza with a knife and fork 😂 🍕 ❤️ Several long time employees (including JJ). They are experimenting with Detroit pizza and I was offered a sample, courtesy of Misty. Very crispy and delicious. Variety of pizza slices available. They had a pizza press years ago and Angelo Jr turned things around with a focus on quality, understanding the benefits of hand tossed. Screens are not used and are direct launched into the ovens (Bonus +.1)

One of the best gluten free pizzas I have had!!!! No reactions so it was done right!