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Angela's Coal Fired Pizza

Angela's Coal Fired Pizza has now opened in Saugus on Rt.1. It is located in the same shopping plaza as the new Midwest Grill. It is open seven days a week, from 11am-Midnight.

I have not eaten there yet but did grab a copy of their menu.

Their basic coal-fired pizza costs $10.50 for a small and $13.50 for a large. This seems a bit pricey to me. Toppings cost $1.50 (small) or $2.50 (large). There are 10 toppings available, four meats and six veggies. This includes sausage, prosciutto, pepperoni, meatballs, anchovies, peppers, onions and mushrooms. They also have six Specialty pizzas for $15.50 (small) and $18.50 (large).

They have an Italian salad, made for two ($9), and coal oven roasted chicken wings, with onions and foccacia ($8.50/small and $14.95/large). They also have three different Sandwichs ($8.50) including Chicken Parmesan and Caprese. There is a Calzone ($10.95) with Italian meats and cheeses.

The menu lists beer and wine available, as well as their own Sangria, a blend of red Italian wine and fruit juices.

I will probably eat there this week and will report back.

Angela's Coal Fired Pizza
880 Broadway (Rt.1)
Saugus, MA
Phone: 781-941-COAL

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  1. Thanks for posting with the update, I was waiting to see when this opened and trying to get a bit more information (aside from a craigslist job posting from someone in NH, didn't find much). I expect sometime soon they'll put the menu on their web site, http://angelascfp.com/

    1. wow! Coal fired pizza is my favorite. I LOVE Totonno's in Coney Island. I think this might be the first of its kind in the Boston area.

      5 Replies
      1. re: tamerlanenj

        Regina's in the NE is coal fired. the bar is pretty high on this one.

        1. re: ScubaSteve

          Nope. Regina's oven is gas, not coal.

            1. re: tamerlanenj

              However, I believe Santarpio's is coal...yes?

              1. re: Science Chick

                sadly, no.
                the coal fired oven was replaced in 1952. when it "just fell apart" according to the owner.

        2. I def wanna give this place a try right now the only pizza places worth while on rt 1 is Regina at Polcaris. Hopefully these people can compete cause 20.00 for a shrimp scampi pizza or 20.00 for a st anthonys pizza is def pricey!

          1 Reply
          1. re: theeatoutking

            Just curious, what's a St. Anthony's pizza? Personally, I think Polcaris is pretty mediocre. Maybe Angela's will fill the N. Shore void. . .

          2. I've been curious since I noticed the name a few weeks ago. "Angela" has evidently been to Anthony's Coal Fired Pizza in S. Florida. (Unless, of course, Anthony's, which continues to open new branches in Fl, is expanding up here under a different name). Based on your menu summary, it is clearly "inspired" by Anthony's - http://www.anthonyscoalfiredpizza.com.... - right down to the prices.

            Can't wait to try it. If the food comes close (we had pizza,wings and salad in Fl), it'll be a winner!

            1 Reply
            1. re: JRL

              I had lunch at Angela's today. I should note that they do not have the calzone or two of the sandwiches available yet.

              I ordered a small pizza with prosicutto ($15). When it arrived, it was actually a good-sized pizza and two people might be able to split it. The prosciutto was mainly on 2/3 of the pizza, leaving very little on the other third. The prosciutto itself was very tasty. The pizza itself is thin crusted, with a bit of burn on the outer crust, probably a mark of the coal oven. There are pieces of plum tomatoes atop the pizza, though not really the chunky tomatoes you get at Pizzeria Uno. I liked the pizza though it did not overwhelm me. With its size, the price is not unreasonable, though it is not a bargain either.

            2. Just be aware it can take considerable time for a coal-fired oven to develop character and for its operators to become fully skilled.

              1. Where else is good coal fired pizza in Boston?

                5 Replies
                1. re: boxguy

                  Very few decent coal- or wood-fired pizza places around Boston. Two places I know of that have good wood-fired pizza are Franca's in Waltham and the Dogwood Cafe in Jamaica Plain.

                  1. re: hiddenboston

                    for wood fired FlatBread i gotta throw some Love to The Amesbury Flatbread Company.

                    1. re: ScubaSteve

                      I had lunch again here today and it was better than my first visit. Started with the salad, very fresh, and then the chicken wings. The wings were delicious, and the meat was almost falling off the bones. The coating had a very good taste. I then had the Ultimo pizza, with prosciutto, meatball, sausage and pepperoni. The pizza was completely covered with toppings and it tasted better than my previous visit. I do think the restaurant is learning more as time goes by. I will return.

                      1. re: RichardA

                        I had two small pizzas for take-out yesterday (in preparation for a visit for my coal-fired oven-baked pizza fanatic brother's visit next weekend), which were very fine, but I want to wait until I have some more properly (that is, eaten fresh from the oven) before I comment further other than to say the front staff seems to have the goods, as it were.

                  2. We went for dinner and had the chicken wings as well as a half meatball / half mushroom pizza - both were excellent which surprised me b/c when the pizza first came out, I thought I wouldn't like it b/c there was more sauce than cheese on it. We'll definitely be back. Also, the restaurant itself is very clean and nicely decorated, the bar is nice as well.

                    7 Replies
                      1. re: ScubaSteve

                        Now I can't wait. We love a pizza with a decent amount of good sauce.

                        1. re: bear

                          we were very underwhelmed. Yes, we liked the sauce on top of the cheese (its not that it has more sauce than others, just more drinkable since its over rather than under the cheese.) the dough and cheese was fine. The coal added no flavor what so ever. The crust smelled to me of a new appliance. I dont know if coal pizza usually is supposed to have a nice charcoal smell or taste but none here. No comparison in our minds to Flatbread company (Bedford) which has much more memorable dough and flavors and also you smell the wood in the pizza and taste the faint flavor of the clay oven giving it a subtle tandoori like flavor. Even Reginas and Bertuccis ovens offer some flavor and smell to the pizza thats yummy. Angelas was almost chemical-ish to us. And it was loaded with black pepper, but found out you can request it not on there, so that would help next time. Also took forever and a day to get served. Also salad was nice and fresh with good basic homemade dressing but think 9 bucks is way too much for salad especially for weekday lunches! The roasted onions were tasty, although a bit peppery but the skins were left on which i hope was a one time mistake before someone chokes on them, as they slide down with the sauce. Check out Toody's for half the price. Its not a fancy artisan-ish pizza like Angelas but its a delicious North end pizza that tastes like Regina/Polcaris on a good day. Just a note, I asked for Angelas and Toodays undercooked and they were perfectly cooked for us and we prefer it not too browned or crisp. Angelas is done well done unless you ask. They let you know that in advance which is a nice touch. Maybe if we hadnt just discovered Toodys pizza we would have been more impressed with Angelas..

                          1. re: chompie

                            The fact that you asked for it underdone may help explain the lack of flavor you complain of. Also, as I noted earlier, it takes time for coal-fired ovens to build their character.

                            1. re: Karl S

                              Cambridge One in Harvard Square cooks their pizzas on a charcoal grill.

                              1. re: RichardA

                                A charcoal grill is not a coal-fired oven. There is a big difference.

                                1. re: Karl S

                                  Right. It's like apples and oranges. One for grilling, and one is for baking. I've grilled pizzas on a BBQ grill before, and they have come out really good, but they are quite different from pizzas that come out of an extremely hot wood-fired oven.

                    1. I was thinking of trying this place tonight with a couple of friends. Can anyone comment on the ambience? does it have that sit-down restaurant feel, or is it more like one of those places that feels take-out-ey?

                      1 Reply
                      1. re: rosie17

                        It is sit-in with take-out available. It looks out onto Rte 1. I don't think of ambience in Rte 1 restaurants - any of them, even Donatello.

                        My CFP-fanatic brother enjoyed it very much when we ate for lunch the day after Thanksigiving. His comment was that it had it's own identity as CFP and was not cloned from another famous model (though the owner has been inspired by Pepe's in New Haven) and thus should just be enjoyed on its own balance of merits rather than aligned with anything else. We love their meatball (very well seasoned, a rarity in New England pizza meatballs) - we had it with the onion, which came out nicely caramelized with bits of char - and their CF wings were also great. Just don't order the pizza underdone - if you can't stand blisters or char on your pizza, CFP is not really for you. I like the attitude of the owner and staff - they very positive and forthright. I hope people patronize the place and give it time to come into its own - already, it's better than anything nearby and would be my default choice from now on. But good pizza places become great when they develop a rythym and character of their own - and that take time and clientele and staff getting it together.

                      2. I've eaten at Angela's 5 or 6 times now and have been pleased with every visit. The wings are excellent and the carmelized onions that come with them are a nice bonus. I put them on the pieces of cibiatta bread that comes with the wings, delicious. If I have a criticism of the wings it would be that they aren't spicy at all.The flavor is great but I like more of a bite to my wings.My wife who doesn't like anything spicy LOVES these wings so you know where I'll be going for wings when I'm out with her...The pizza I find to be better than average. I've had the eggplant pizza as well as the polpetta pizza. The meatballs were very good I thought for restaurant meatballs(nobody can touch mom's). It comes with ricotta cheese and they work well together. I had no problems with the pizza in terms of how's it's cooked. I've never had one burnt or blistered.Overall I think it's superior to a pizza you'd get at say Bertucci's. I enjoy the sauce at Angela's as well.After discovering Angelas' I can't see myself visiting Bertucci's again...The calzone is good, certainly better than what you'd find at a sub/pizza shop, at least in my experience. I'd like to see a better variety of cold cuts in the calzone but if was fresh. Not sure if they make it there as it's listed as Christina's calzone on the menu. Maybe it's named after the daughter's owner who knows but we enjoyed it...Haven't had a sandwich there yet but look forward to it based on the pizza, wings and calzone...A couple of things I don't like about the place. First the salad, way overpriced and pretty bland I thought. No greens at all and I'm not a big chick pea fan, I wouldn't ever put them in a salad. Nothing special at all and like I said expensive,$9 for a salad? Also, I don't like the fact that there are no fountain drinks. It pains me to pay $2.50 for a 20 oz bottle of diet coke. Give me a fountain soda with refills and I'd be much happier...Those are my only complaints. I like the place a lot. If you weren't looking out the window at Rte 1 you might think you were in the back bay somewhere. I like the decor in there quite a bit. The staff I found to be friendly for the most part and the owner has come by our table a couple of times, nice touch...I give it a thumbs up and would highly recommend it to anybody looking for a good meal at a reasonable price( salad and sodas notwithstanding)

                        2 Replies
                        1. re: indieguy

                          Just an FYI about the wings: they are in no way supposed to be spicy. That's why they are not referred to as Buffalo-style wings. Instead they are marinated Greek-style. And they are very delicious. The only problem is the danger of filling up on them first.

                          1. re: Karl S

                            Ah, yeah thanks Karl, I figured that out. I wasn't wondering why they weren't spicy, just commenting that I prefer spicy wings. I agree 100% about filling up on them first, it's always a problem when I'm there.

                        2. went there yesterday (1/27/08) with The Kid and was quite underwhelmed.

                          the waitress didn't like that she was unable to do her spiel as i informed her up front when she asked if we had any questions that we were familiar with the style of pizza.

                          got the Coal Wings and didn't really like them at all. they had no distinct flavor other than over done chicken wings and what was with the big pile of over-caramelized onions? we scraped them off, ate a few wings and let the rest sit there.

                          ordered a large cheese half sausage pizza. the sausage was very dry and there really was too much of it. i like sausage but not a full piece in every-single-bite. half as much would of been better. the basic pizza was decent and we did like the sauce but the bottom was too sooted. it wasn't burnt/browned corn meal but a black powder (flour?) that coated the entire bottom of the pizza and made eating the slices a finger blackening event. oh, and they insisted on putting our lone pizza on one of those things that keeps it off the table even after i noted that i didn't want it and thought that the extra air circulation under the pizza would cool it off too quickly. but i caved, and it did.

                          service was pretty good but there really isn't a Team mentality amongst the wait staff. on several occasions bottles, plates and glasses that we left at the table edge were passed by with waitresses looking at them with a 'you're not my table' look even though they were heading to the kitchen with empty hands.

                          decent pizza but i'm in no hurry to go back.

                          2 Replies
                          1. re: ScubaSteve

                            Scuba, thanks for your post, I do appreciate your feedback. Was the pie soggy with all that stuff on top? And the black soot on the bottom, couldn't have been tasty on the palate and the wings sounded pretty bad. I did like the part when you busted the waitress' balloon by telling her to skip the intro.

                            1. re: treb

                              yah, i kinda felt bad cuz she made a Sad Face.

                              no, the crust kept it's crunch, i think the sausage had all of it's Yummy Fat cooked out of before it got to my pizza.

                              the soot didn't significantly detract from the experience but i did keep my mouth moist with a few Moretti's. it was really more of an annoyance. it was almost as if they didn't brush the stone off before they put the raw pie in the oven.

                              like i said; i'd go back, but i'm in no way in a rush.

                          2. Went there with my wife last night. It was busy and we got 2 seats at the bar. A great experience. The bartender was very friendly, offered us a taste of the delicious sangria. We started with the wings. Watch out Kowloons, there signature Saugus wings cannot touch these. They had a very light flavor and fell off the bone. As for the coal fired pizza, it is the way to go. Don't think I can ever have pizza from a gas oven again!

                            1. Visited fri afternoon...it was busy but service was attentive enough and food came out in very reasonable fashion. I agree, the wings are very good - lemony and I found the carmelized onions delicious. I think they are smart to keep such a simple menu...focus on doing these few things right.

                              Although I thought the flavor of the crust was good, they were obviously losing bottom heat in the oven and it resulted in a pizza crispy on the edge and top but soggy and doughy on the bottom. ( I imagine that's going to be a problem on a busy Fri or Sat evening) I was not blown away by the sauce and found the cheese a little rubbery.

                              I enjoyed the concept and the atmosphere....but I would need to receive a perfectly crisped pizza on a second visit to either recommend or revisit. Good coal/gas/wood oven pizza is hard to come by...and the coal actually adds some flavor and personality. I'll still drive to Regina's (even in Medford or at Polcari's!) for a superior crust and flavor.

                              4 Replies
                              1. re: merrvally

                                I had a large party there on very busy Saturday night last weekend, and everyone's crusts (we had 8 pies at our table - a challenge to cook all at once) came out perfectly. Obviously, cooking pizzas is not something one can ensure with industrial uniformity - and that's a good thing.

                                1. re: merrvally

                                  Soggy and doughy isn't usually a good thing for this type of pizza, but I do want to try it when I get back from New York. I'm back here once again for awhile longer. Went to Lombardi's last night (outstanding) and will be going to Grimaldi's in Brooklyn in a couple of hours, so I'll have some good pizzas with which to compare Angela's.

                                  1. re: hiddenboston

                                    I tried the traditional(small) pizza there yesterday. The crust was doughy and airy and had the feel/taste of baking soda/baking powder(almost bisquickish). The crust lacked character. The topping was good. The sauce was deep tomatoey flavored and the cheese was good. The crust was just not worth eating and it was cooked properly. The bartender was super friendly. Went to look at the ovens and all the staff were very friendly and polite. I just can't get past the crust. My dining companion said it felt as if the pizza just settled at the top of her stomach and about an hour later was giving her gas pains(kinda weird).

                                  2. re: merrvally

                                    Must have been an anomoly. I'd go back and when ordering tell what happened last time.

                                  3. Can someone answer this: does coal-fired mean the heat source is coal or that the coal is exposed in the oven? If the former, then is the idea that they have an oven that gets super hot. Wood burning ovens reach 700 to 800 degrees.

                                    3 Replies
                                    1. re: lergnom

                                      Yes, it's both coal in the oven that is the heat source, they say the oven can get to over 900 degrees. Check out their website.


                                      1. re: treb

                                        Treb,thanks for the website.There is no question in my mind where my next pie will come from.

                                      2. re: lergnom

                                        The coals are banked to one side. Coal burns hotter than wood (just like coked coal burns hotter still - the purer the carbon, the hotter the potential).

                                      3. I went last night, had the wings, a small pepperoni and a small mushroom. I found the wings fine - very lemony, perhaps too lemony - and the pizza worthy of returning. I worked in Chicago for a few years, and for me, it was a pizza lover's purgatory. They put so much sugar in the doughs there. Anyway, I haven't been too thrilled with Eastern Mass pizzas, either, save for Upper Crust before they expannded too quickly, and this mught be a new favorite. It's no Pepes, but it beats most of the Northshore pies. I do like that one in Wakefield, too, you know, the "inventor" of the submarine sandwich. To make a long story short, I found the crust at Angela's decent, but more charred than crispy. I liked both the tomato and the cheese, in flavor and quantity. I appreciated that they precooked the mushrooms, but they were few in number and didn't add much. I did very much enjoy the actual pepperoni - nice pork flavor not obscured by the adequate spice. All in all, since I live about 4 miles away, I'll add it to the repetoire.

                                        6 Replies
                                        1. re: almansa

                                          for a North Shore pie that's kinda close to Angela's and i think quite frankly is Much Better try Nicky's
                                          pizza on Lynnfield St (just outside of Wyoma Square). it's not a restaurant, but a shop and Nicky is usually there and cranks out a pretty mean pie. if you go, just try the plain cheese a little well done.

                                          1. re: ScubaSteve

                                            Ooh, I have to pick my mother up in Swmpscot; maybe I'll stop by.. Thanks for the tip!
                                            I stopped at Angela's the other day, in a rush, hoping they might have slices at lunch (didn't realize...) and everything smelled delicious. Picked up a take-out menu, and noticed the message from their president nd CEO on the back....Mybe it's me, but all i could think of is that this was another first location, in a business plan for chaindom...So I guess we better go to the original while we can....Early 80's denizens of davis square will remembe the golden age of bertucci's ; )

                                            1. re: galleygirl

                                              I agree ... they are poising themselves. That's why I was pleased to see the limited menu. If they can retain quality while expanding then good for them.
                                              Bertucci's was still able - for a while, anyways - to provide quality as they expanded ... the expansion of the menu, away from core items, was their downfall.

                                              1. re: merrvally

                                                I "hear" Angela's is opening up in Tewksbury...I assume it will be on the Daniel Webster in chain rest. heaven, but I have no details.

                                                I am curious how fast/far they will try to expand and what the "speed of decline - number of units" ratio will be

                                                1. re: merrvally

                                                  You must mean Tyngsboro, not Tewksbury. Didn't notice any hint of them on DWH during my trip to Nashua a few weeks ago.

                                                  1. re: greygarious

                                                    thank you, tyngsboro. i will try to prod for more info.

                                        2. Cocktails

                                          Angela’s is famous for their sangria which, if you are a sangria lover, you must try. They make at the restaurant and fill large jugs with the mixture that they then pour into a large wine glass or an ice-filled pitcher for your enjoyment. The sangria is sweet and fruity amidst the red wine at its base with lime and orange pieces suspended within. If you are ordering more than a couple of glasses there is more value in ordering the pitcher and, trust me, you won’t be upset if you have to “sacrifice” and have another glass to finish it out.


                                          The Italian Salad is presented family-style in a large wooden bowl and comfortably serves 3-4. The salad contains romaine lettuce (including many hearts of romaine) along with onions, tomatoes, olives, chickpeas and slices of egg. Although the olive-oil vinaigrette was tangy and tasty, at $9, I thought the salad, given the ingredients was a bit overpriced. It tasted much like a salad I would make at home and had none of the oomph that makes you fall in love with a restaurant meal. I would not order the salad on a future visit and would instead focus on the other food Angela’s has to offer.

                                          The Coal Fired Wings are hands-down the number one reason to visit Angela’s (yes, even more than the pizza). The chicken wings are marinated overnight in a mixture of olive oil, lemon juice, and Italian spices and then baked in the coal fired oven until crispy and delicious. They are served atop triangle shaped pieces of foccacia bread in a clay pan along with caramelized onions that are also coal fired. The wings are crispy on the outside, perfectly spiced and lemony-tangy and so moist and juicy that the meat literally falls off the bone. The sweet caramelized onions are the perfect accent and the foccacia bread is a bonus to this dish that keeps you wanting more. My dining partner and I easily finished the large portion between the two of us and I would not hesitate to have the wings as my main meal on a future visit — they were that satisfying.

                                          The Pizza

                                          The pizza is baked in the coal fire oven which adds a somewhat smoky flavor to the thin crust. Given the cooking method, the pizzas are always well done, the edges of the crusts a bit blackened. Out of my five visits there has only been one time where I thought that the crust was a bit overdone for my liking, but this only affected the outermost edges leaving the rest of the pizza as pleasing as ever. My favorite combination is one that I created myself: Sausage, Cheese, Kalamata Olives and Caramelized Onions. The spices of the sausage combined with the sharp tang of the olives and the sweetness of the onions provides a balanced taste sensation that keeps you going back for more. You can make any combination that pleases you, however, and you can even make 1/2 and 1/2 pizzas so that everyone can have their say on toppings. Angela’s also has a pizza special that changes monthly (another reason to keep coming back).

                                          Although Angela’s does provide take-out service, beware of how long your drive home is. I picked up a pizza and wings for take-out on one occassion and while the wings made the trip beautifully and were just as savory out of a plastic take-out container as from the clay pot at Angela’s, the pizza did not fare as well. By the time we arrived home, the box was wet with moisture from the pizza and the crispy, well-done crust was reduced to a soggy one. While we tried reheating in the oven to return some of the crisp to the crust, it never returned to the pizza that we knew and loved from the restaurant. If you think the drive is too long, don’t risk it. Sit down, enjoy a glass or two of sangria and eat your food fresh out of the oven and at it’s best.

                                          ~Inspired Chef

                                          2 Replies
                                          1. re: InspiredChef

                                            on our two visits those wings were Awful. muddy flavor, burnt/mushy onions strewn all over them and the flavor was way too sharp, they needed some kind of sweetness to balance them out. on both visits we picked off the onions and maybe ate half of the wings.
                                            if it had just been once i'd say maybe we got them on an off night but our visits were months apart and the wings were exactly the same. no thanks.

                                            we liked the pizza though.

                                            1. re: ScubaSteve

                                              The first time I got the wings they were sensational. I had them just last night, actually, and the meat was really dried out. The overall flavor suffered as well.