Sigh why does everyone like Antonio's so much? Thin crust = yuck. Toppings = all oil. Ingredient freshness = questionable. Price = (2)*(As expensive as it should be considering the previously implied high oil:crust thickness ratio). Maybe I just enjoy getting sleazed on by the pizza slicers less than the average Antonio's patron?
The only redeeming quality of this place is the outlandish variety of toppings: tortellini, tortilla chips, blue cheese, steak, bacon, you name it, they will cover it in oil and leer at you while they slice it up for you.