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  • For me, the key to great pizza is the crust and Angelo's deep dish is my idea of perfection. It's like the whole crust has been deep fried and that's probably roughly true. This does mean the crust is a little "buttery" or, less charitably, it's a bit greasy, but I like it this way. My grandmother's pizzeria used to use old chicken grease to grease the deep dish pans. There's no way you get a crust like this without some fat. I almost never enjoy a slice of pizza from the first to the last, there's usually a big pile of "pizza bones" on the tray after wards, Angelo's is the only place I have been to so far in town (granted I am relatively new to Cleveland) where we leave an empty plate. They have a nice selection of toppings. We've had the Chicken Club (multiple times), Meat Lovers and Hawaiian and all were excellent. I also find the sauce to be the perfect blend of sweet and spicy. Be warned that you will probably wait at peak times and if you go for Monday half price pizza night, you will wait a long time (last time we went was an hour wait for half price night). However, it's well worth it, just don't go with an attitude. Nobody likes to wait, but I'm always amazed at people waiting who were told it would 45 minutes and they are getting snarky after 10. The bread sticks are also phenomenal and make a great starter.
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