Antonio's Pizza — Restaurant in White Haven

Very good pizza. My one little suggestion would be to let it cook a couple of minutes longer. The cheese looks and feels like it was melted on top rather than cooked.....to, at least the way many of us like it. A bit of brown color/taste please. There's actually science regarding this caramelization. It happens when the sugars in a food become brown. Most foods contain at least some sugar; once foods are between 230 degrees and 320 degrees, their sugars begin to turn brown. Caramel is made from several thousand compounds, making it one of the most complex food products. On a pizza, ingredients such as onions and tomatoes become caramelized during baking, making them rich, sweet and flavorful. That brown and crispy crust is also the result of the dough caramelizing.

While the meat and cheese on your pizza also get brown, this is due to a different process called the “Maillard reaction,” which is named after French chemist Louis-Camille Maillard.

The Maillard reaction occurs when the amino acids in high-protein foods such as cheese and pepperoni react with the sugars in those foods when heated. Pepperoni that becomes crispy with curled edges, and cheese that browns and bubbles, are examples of the Maillard reaction.

With bread, cheese and tomato sauce as its base, pizza might seem like a simple food.

It isn’t. And the next time you’re about to devour a slice, you’ll be able to appreciate all of the elements of pizza that excite our brains, thrill our taste buds and cause our...

Ordered 6 pizzas and a calzone for pickup... "25-30 minutes". Arrived in 30 minutes and was told "it's cooking. Sit down and relax". 10 minutes later, when I asked if our order was ready because all 6 pizzas were stacked up for us, I was rudely told "it's still cooking". When the calzone was finally done, about 20 minutes later than we were told on the phone, the owner barked at me (and my surprisingly patient 3yr old), that our order was done. We then waited 4 minutes for the staff to finish what they were doing to take our money.... Cash only... Which I had, but not because anyone bothered to tell us when we called in the order.

As for the actual food. Actually quite good. Pizzas were mostly good. Buffalo chicken was very good. All were less greasy than a lot of pizza places. Calzone was huge and tasty (if you're into calzones).

Ricotta and spinach pizza was absolutely terrible. Flavorless, salt-free, and inedible. We might try to salvage it with a homemade salted...

Originally stumbled upon Antonio's, because no nearby shops permitted any emergency, bathroom use. Was directed to Antonio's! Well, Pierro (da pizzero) turns out, is Italian---a people person. As matter of convenience, I asked Pierro heat-up coupla slice for opportunity to sample the pizza baking skills; this passionately kind gentleman delivers. The rest was history.... I often stop here, when shopping locally, passing thru town, or as a matter of craving for a deliciously-satisfying cheese-steak w my favorite embellishments. But, though a regular-sized cheese-steak is plenty-enough food, for a working man's appetite, I almost invariably get the "large"......looks double the regular size, for only coupla bucks more..... and he really loads-up the steak greater than All other restaurants I been..... in Philly, and many miles in between!!! I prefer dining from restaurants, where the chef-pizzero has ❤️ for...