Angelo's Pizza

★★★★☆
  • 115 Queen Anne Rd

    Bogota, NJ 07603

    Map & Directions
  • 201-489-8602

About Angelo's Pizza

Hours
Mon. - Thu., Sun. 11am - 10pm;Fri. - Sat. 11am - 11pm

Food

Food
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Master Pizza Restaurant

55 River Rd 1 Bogota, NJ

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4.0 2
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Dine in, take out or have it delivered but it's among Clifton's best pizza places, near Allwood theater, great specials and coupons, you can even fax your order!

4
★★★★☆

Dine in, take out or have it delivered but it's among Clifton's best pizza places, near Allwood theater, great specials and coupons, you can even fax your order!

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On and off, I have bought pizza from them in the 14 years we've been in neighboring Teaneck. I say "on and off" because there are other very good pizza makers in the area, and it's just a matter of convenience, because I always pick up my own orders. I would have been more of a regular here if they were as close as the others.

This is "real" pizza -- the traditional quality that harks back to the little neighborhood joints you grab a slice from on the way home from school with the change your mother doesn't know you accumulated. Good pizza is never EVER to be confused with the dreck that Pizza Hut, or worse, that Dominos and Papa Johns type joints pass off to the millions of low standard having sheep among us in society.

I stopped with my feeling that good pizza must be made only by Italians, though I still haven't met an Italian that made a bad one ( outside any that might work in the above mentioned fraudulent franchises), but instead I feel that a good pizza can be made potentially by any one. It always starts with the crust, is supported by the richness of the sauce, and brought home by the quality and generousity of the cheese and of course, the toppings. Real sausage looks like real sausage, not the little kibbles and bits the franchises use. And frankly, I've found a lot of the brick oven chic and "pizza kitchen" variety to be lacking substance as well.

Update 2010:
I have to say, I've noticed a drop in Angelos quality. Its most evident in the amount of sauce and cheese, then in the quality and amount of toppings. Last couple times, I've noticed the slice goes dry way before the crust. It's just not as sumptuous as Victor's on Cedar Lane or even Papa's ( NOT Papa Johns!) up the street at Queene Anne and Fort Lee Rd. I hope that changes, but I've left them alone for the time being. I think it may be dependent on who is doing the pizza making at the time you order. Like many shops, they usually keep the staff all in the family, and my last two occasions might have suffered from a bad sleight of hand. Certainly it was not near what I posted in pictures from years back. They are a big sentimental favorite in the area, so I'll give them the benefit of the doubt, but Victors is so darn good, it may take a while before I trust again.

4
★★★★☆

On and off, I have bought pizza from them in the 14 years we've been in neighboring Teaneck. I say "on and off" because there are other very good pizza makers in the area, and it's just a matter of convenience, because I always pick up my own orders. I would have been more of a regular here if they were as close as the others.

This is "real" pizza -- the traditional quality that harks back to the little neighborhood joints you grab a slice from on the way home from school with the change your mother doesn't know you accumulated. Good pizza is never EVER to be confused with the dreck that Pizza Hut, or worse, that Dominos and Papa Johns type joints pass off to the millions of low standard having sheep among us in society.

I stopped with my feeling that good pizza must be made only by Italians, though I still haven't met an Italian that made a bad one ( outside any that might work in the above mentioned fraudulent franchises), but instead I feel that a good pizza can be made potentially by any one. It always starts with the crust, is supported by the richness of the sauce, and brought home by the quality and generousity of the cheese and of course, the toppings. Real sausage looks like real sausage, not the little kibbles and bits the franchises use. And frankly, I've found a lot of the brick oven chic and "pizza kitchen" variety to be lacking substance as well.

Update 2010:
I have to say, I've noticed a drop in Angelos quality. Its most evident in the amount of sauce and cheese, then in the quality and amount of toppings. Last couple times, I've noticed the slice goes dry way before the crust. It's just not as sumptuous as Victor's on Cedar Lane or even Papa's ( NOT Papa Johns!) up the street at Queene Anne and Fort Lee Rd. I hope that changes, but I've left them alone for the time being. I think it may be dependent on who is doing the pizza making at the time you order. Like many shops, they usually keep the staff all in the family, and my last two occasions might have suffered from a bad sleight of hand. Certainly it was not near what I posted in pictures from years back. They are a big sentimental favorite in the area, so I'll give them the benefit of the doubt, but Victors is so darn good, it may take a while before I trust again.

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