Anzio’s Brick Oven Pizza

While decent pizza, this is not traditional Italian style brick oven pizza. This is very American pizza done in a brick oven. We’ve been to the restaurant a few times and their mobile station at Angel’s a few times.
Having built my own brick oven and spending hours of research perfecting my dough recipe, I generally know what to look for. After talking to the guys running the ovens, they’re operating their floor temperatures about 100 degrees too cool. This results in a somewhat soggy, or non-​crispy bottom.
Also, Italians would cringe if they saw them rolling out the dough with a rolling pin. This pushes all of the air out of the dough resulting in a flat dough that doesn’t have the wonderful toasted bubbles on the crust that brick oven pizza is known for.
Lastly, they use too much sauce and too much cheese for a brick oven pizza (Hence my American-​style reference above). Brick oven pizzas should cook in 90 – 120 seconds. With that much sauce and cheese, your crust will be on fire by the time the middle of the pie starts to cook properly.
Come to my house, or try Volturno in Worcester for a far better brick oven experience.

Been there several times and the service is really bad. On our initial visit during the first year they were open the food was really good. However, as time progressed the food has become worse and the service is still consistent at bad. On our last visit, the pizza was soggy — over sauced and swimming in cheese but the the toppings were mostly non existent. The mussels were so salty from the anchovy sauce which rendered them inedible. The pasta bolognese was watery (literally water on the side of the plate). Food has gone down hill and consequently we are done eating hear. It’s too bad because it had such promise. They really need to have better service and get a better and more consistent in the kitchen.

Local, easy to get to and a friendly wait staff keeps us going back.
The current menu is not as good as it once was and the quality of the pasta plates has declined a bit.
On a positive note they do have the best pizza in the area!

Food was pretty average nothing to brag about. The real reason I’m giving it two stars is the staff. The girls working the front counter were obviously miserable. No smiles, not a single hello when we walked in. Even as we were leaving we said bye thanks a lot! The girls looked up in silence. We were getting our food to go and had to ask for napkins and plastic forks which they seemed annoyed to get for us. I asked where the restroom was and the girl didn’t even have the common knowledge as an employee to tell me where it was. Instead I got a cold point in the direction of the restroom. Honestly they need to upgrade the staff it’s pathetic to think you can treat people so cold when you’re the front of the house. Never coming back.

This is my favorite pizza joint for this area! It also has an excellent selection of other Italian dishes too. The prices are great for the quality and amount of food you get. I love the atmosphere and the service is always fantastic! Also have a decent beer selection which is a must with my pizza

Some of the best pizza in the Blackstone Valley area — perfect crust with a fire-​grilled taste. Appetizers and the seasonal salads are also great. It’s a small place, so the wait can be long on the weekends but worth it. Also does takeout if you don’t want to wait for a table, but does not have a full bar

Very good pizza. Crust was perfect, and not burnt! Had half sausage-​pepperoni and eggplant. Service good, once we got seated. Had a little wait, but it was Friday, to be expected.

Delicious! We love the «Il Prosciutto» pizza. A little pricey at $ 18, but worth it for an occasional treat!

I was excited to try this place but a little disappointing by the amount of cheese on my pizza. The crust and ingredients were great but there was so much cheese I could not enjoy the rest of the pizza.

Overall, I thought the pizza was very good. However, I asked for it to be cooked well done, and it was not. The ingredients do taste fresh, which is great.
The reason I only gave it 4 stars and not 5 is because they claim to model after New Haven, CT style pizza. The compassion is clearly to the Frank Pepe of the world, and honestly, their pizza is much better. I didn’t really see a comparison to New Haven style.

DELICIOUS pizza. I had been wanting to come here for years, and I made it on a shopping spree over at Pecorinos. Service is «meh» not really the most attentive or polished (more like red-​necky funky honky tonky almost nice but you are feeling they aren’t but they could be if they liked you but will treat you like garbage if they don’t like you high school unpolished kind of service). The temp was REALLY HOT inside. But our pizza was perfect — perfect dough, toppings (caramelized onion, eggplant and shrooms), with lovely crust and cheese. Sauce is a tad sweet, but not acid. Really, not bad pizza, I’d have it again.

If you only have pizza once in your life, this would be the place to go. This reminds me of where I grew up in New Haven, CT where they had some of the best pizza in the country. We had the thin crust sweet Italian sausage pizza and it was to die for.

I have gotten take out from here a few times but have never dined inside. They have some of the best pizza around. The crust is thin and crispy but still light and soft inside. It tastes like they use top quality ingredients as well. The thick cut pepperoni is the most flavorful I have ever tasted.

The owner is quite particular about quality of ingredients, with homemade pasta and sauces and good quality pizza toppings. The food really is quite delicious and the décor and ambience is nice. Although this place gets a lot of take-​out business it is a nice place to sit and eat when certain staff are working.
The consistency of the quality is hit or miss; some days the pizza is soggy, other days it is a crisp and delicious. This is true both about the regular crust and the gluten free crust. The nice thing is that this gluten free crust is very buttery and delicious; doesn’t taste like cardboard or rice. A small New England company makes these crusts and they are quite good.
I enjoy the variety of toppings for the pizzas, especially the prosciutto — and they don’t skimp, either! That’s a great thing for pizza :)
Lastly, the staff is comprised of young males and females (typical for a pizza place) that tend to be very loud and obnoxious. You could be sitting anywhere in the restaurant and hear all about their complaints and personal life. If they could just clean up the professionalism, it would create a better atmosphere and also improve the service overall.
Don’t let that deter you from giving your tastebuds a present; this place is worth trying at least a few times as there is much yumminess to be tasted on their menu.

Great pizza! Best in town. Has a wine/​beer bar so you can get a drink while waiting for your food. Very cozy atmosphere.

Tried it a few times and had amazing pizza one time, crappy pizza the next, than awesome again, and gross again.
I’m pissed because when they make pizza right, this is the best pizza I’ve had in Massachusetts. Problem is (which is why I stopped going there) is their inconsistency.
I got tired of expecting a great pie and get disappointed.
I’m from Jersey and when done right this place is just like childhood for me. But more times pizza was bad than good. It’s as if they don’t cook it long enough and it’s still doughy, soggy and we send it back to cook more. But than it isn’t the same.
When they do it right, crust is perfect and thin, sauce is nice, sweet with perfect cheese ratio. Problem is that happens rarely and it’s super disappointing more times than not.
Salads are great. Good house dressing.

Service: Mediocre, after I walked in a girl was there who asked if I was picking up an order after saying no and it will be just me she walked away so I sat myself. 5 minutes pass before one of the three behind the counter asks if I am dining in. Service got better after that, but not much.
Appetizer: I ordered the fried mozzarella, the serving size was good but the pieces were inconsistently cut so some were not cooked through and the cheese was cold. The sauce was not very exciting either. Taste like something doctored up out of some cans.
Pizza: Supremo was the pizza of choice, the dough lacks flavor and the sauce is rather bland too. The meat is decent quality. The whole thing would have benefit from a few extra minutes in the oven to get a big of crunch to the soggy crust.
Overall it was not bad, but not good. Just mediocre. It is the best pizza I’ve had in the area though which isn’t saying much.

This place was pretty good!
A friend and I got some beer, salad, and pizzas one night and were pleasantly surprised. I think I must have gotten some of the specials because the salad I got and the pizza I ordered were different than what was on the menu. Both were good and tasty. I forget the name of the salad but it had pears in it and was good. The pizza was definitely the show stopper though. It had summer vegetables and goat cheese. It was really great! My friend had the caprese salad and another pizza that I didn’t see again on the menu. It was with chicken and a barbeque sause which was really tasty as well.
We were happy, good food and it was nice to sit outside also. We didn’t have to wait or anything on a Friday night.

INCONSISTENT!
Today we ordered take out. They have raised the prices pretty substantially. I wouldn’t mind if my pizza didn’t come burnt, and the Caprice salad still came with 4 pieces of fresh mozzarella instead of 3! Very disappointing tonight. It was upsetting because they jacked up all the pricing too. It has been somewhat inconsistent in the past with pizza coming in different thicknesses, and degrees to which it was cooked, and, dough condition, but this was just too much in combination with an increased bill.
No longer visiting this establishment. I think the attention may be affecting the quality and pricing.

after a 2^nd visit to Anzio’s I have to sadly say I wont be back, unless i’m craving half assed brick oven pizza.
The place is small and part of 2 other businesses on the same floor of the same building. Its a little strange of a set up and almost seems like a pit stop on a road between Grafton and Westborough. I actually kind of like the set up and the small town feel of the place but its really too small for some nights on the weekend when its packed and DEAD otherwise.
I did like the pizza the 1^st time, I had built by own pizza with meats and veggies and was quite good after the crisp salad however, we sat in the «bar» area and it was so cramped, and felt like we were staring down the staff, as we could see all of their movements. It felt more like a corner pizza stop where you sit to grab a quick bite rather than a place to unwind with a few beers and friends. That said this place is too small and not conducive to groups. I think if you walked in with a party of 6 they’d pass out.
The second experience was on Halloween. I don’t know if it was the full moon or anything but the service was distant and almost passive aggressive. It was completely dead, no one else in the place, but they had many take out orders to fill before they could serve us. We spent 20 – 30 mins having salad and hanging on to the one beer we got before we were deserted. When the pizza finally arrived, it was hot and steamy… and soggy. though fresh an flavorful, all of the toppings slipped right off and revealed what tasted like right out of the can hunts tomato sauce with 0% seasoning. I tried to complain but wasn’t really excited about waiting an eternity to get a corrected order. Its just not worth the up-​charged prices to get brick oven pizza that could be soooo much better.