About

Our Story

Angelo's Pizzeria & Ristorante has been Citrus County's pizza authority since 1996, built on a family recipe box that traces back to Sicily and a hand-on training ground on Long Island, New York.

Angelo's parents were Sicilian immigrants, and pizza wasn't a business before it was a kitchen table tradition — dough made by hand, sauce simmered from scratch, nothing measured by a machine. Before opening the restaurant, Angelo spent years working in pizzerias in and around Long Island, learning the pace and precision of a real New York-style pizza kitchen. In 1996, that background became Angelo's Pizzeria & Ristorante in Hernando, Florida — and the same recipes from that first year are still what's used today.

What makes us different

Angelo's is the only pizzeria in Hernando offering four distinct pizza styles — New York, Sicilian, Detroit, and Grandma — each made to its own tradition rather than one dough stretched four ways. The flour is imported from Italy, and everything that can be made in-house is: the dough, the meatballs, the sauces, the lasagna. Nothing arrives frozen or pre-made.

The signature on the menu is the Angelo's Margherita — a classic Angelo Jr. wanted to put a twist on, and turned into a pizza that's become the restaurant's calling card.

By the numbers

• Opened: 1996
• Pizza styles: 4 (New York, Sicilian, Detroit, Grandma)
• Recipes: unchanged since 1996
• Busy weekend: a few hundred pizzas out the door

A note on value

Some guests hear "family-owned since 1996" and expect a bargain-basement price. Angelo's leans the other way — imported flour, scratch-made everything, and four separate doughs done right cost more than shortcuts do. The restaurant's answer to "why isn't this cheaper" is simple: it's made the way Angelo's parents made it, not the way a chain would.

FAQ

When did Angelo's open? Angelo's Pizzeria & Ristorante opened in 1996 in Hernando, FL, and has used the same recipes ever since.

What pizza styles does Angelo's make? Four: New York style, Sicilian, Detroit style, and Grandma style — each made in its own traditional way, not as variations of one dough.

What's Angelo's signature pizza? The Angelo's Margherita — a classic margherita reimagined by Angelo Jr.

Does Angelo's use imported ingredients? Yes — the flour is imported from Italy, a detail no other pizzeria in Hernando can claim.

Is anything at Angelo's premade or frozen? No. The dough, meatballs, sauces, and lasagna are all made in-house from scratch.