Ann Arbor Pizza Review: Anthony’s Gourmet Pizza

Sunday seems to be our go-to pizza night.  I’m especially fond of a super thin crust specialty pizza, a glass of wine and The Amazing Race.  But even when The Amazing Race isn’t in season, like now, pizza is still always a viable Sunday night option (or Thursday night…or really any night, but particularly Sundays and Thursdays).

Coming home after a long drive from “Up North” the last thing we wanted to do was get in the car again to go pick up food, so we took the opportunity to try another Ann Arbor pizza spot.  This time, we went for Anthony’s Gourmet Pizza.  It had some good Yelp reviews, so I guess it was about time for us to try it.

Going into the order, we knew that deep dish was their thing.  Not all the Yelp reviews were specific as to what was ordered, but generally good reviews could span all dishes (one would hope unless otherwise noted by said reviewer).

They do have all sorts of crusts.  And by all sorts, I mean one “New York style” and a million thick crust styles.  Again, I was unaware that 1. Chicago style stuffed pizza, 2. Deep Dish, 3. Sicilian Deep Dish, 4. “Round pizza” (which says is “traditional” but sure looked thick to me on their website) were all different.  I’m pretty sure I thought those were all the same.

I just wanted a normal cheese pizza so I got the New York style.  Mark wanted to try a pan pizza (is that an even different style? I will have to investigate, but for now I’m using that as a synonym), so he ordered a Chicago style.  The guy taking the order asked if this was our first time ordering from them, and when Mark said “Yes,” he said, “I thought so” and encouraged us to scrap the Chicago style in favor of the Deep Dish which is their “signature dish” (pun intended).

I’m typically not a fan of deep dish pizza, and I completely concur with Jon Stewart’s assessment that “it’s not pizza…it’s a…casserole.”  And I was highly amused by the comparison of deep dish pizza to “tomato soup in a bread bowl.”  But the guy at Anthony’s was correct in suggesting we try their signature pizza.

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While it did indeed have a crust as thick as a two-by-four, the pizza was flavorful and satisfying.  Two tiny pieces were plenty.  It was definitely greasy, and you absolutely had to eat it with a knife and fork like a quiche or something, but I would eat it again if I had guests over who preferred deep dish.  The crust was meh, but that’s probably just because I don’t like how there was so much of it.  The texture was kind of like focaccia bread and I actually really would have enjoyed it with rosemary and sea salt.  Maybe they should offer that as an option!

So on to the thin crust.  Here was the real disaster: greasy, yet somehow dry at the same time, with zero flavor.  Zero.  It’s been days – DAYS – and there is still 75% of a pizza sitting in the fridge.  That’s unheard of.  It looked delicious from afar, but upon closer inspection, it kind of looked like the pizza you would get at the snack stand at the pool (i.e. literal cardboard crust)…although that pizza is kind of delicious after a long day of swimming.

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I guess the thin crust is really and truly NOT their signature dish.  Lesson learned: always trust that restaurants know what they do best and just order that.

Should we have been tipped off by the fact that the boxes were plain white?  What pizza delivery place has plain white boxes?  Weird.


Verdict: good at what they say they’re good at, just not my jam.

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