Founder & Head Chef
Anthony DiMaggio
The visionary behind every flame. Anthony has spent over two decades perfecting the coal-fired craft, guided by his grandmother's original dough recipe and an unrelenting passion for great food.
Our Story
A Family Recipe Turned Into a Community Staple
Anthony's Coal Fired Pizza was born from a deeply personal vision — to bring the soulful, smoky flavors of traditional coal-fired cooking to families in southeastern Pennsylvania. What started as a dream in Anthony DiMaggio's family kitchen quickly became the talk of Wyomissing.
In 2004, armed with a cherished recipe passed down through generations, Anthony opened the doors of his first restaurant at 2733 Paper Mill Rd. The response was immediate: neighbors, families, and food lovers flocked in, drawn by the unmistakable aroma of pies fired at nearly 900°F.
"We don't just make pizza — we honor an ancient craft. Every pie that comes out of our coal oven carries decades of love, patience, and respect for the ingredients."
Over two decades later, that same commitment to quality has never wavered. We still hand-stretch every dough, source the finest local toppings, and fire every pizza in our signature coal oven — just as Anthony envisioned from the very beginning.
