The story
Since 2013, Angelo's has done things the same way: dough mixed by hand, mozzarella pulled fresh, and every order made with care. There are no shortcuts here. Just real food, rooted in South Philly tradition, served the way it should be.
Founder Danny started the shop with one oven, a bag of flour, and his son’s name on the window. His background in bakeries and bread routes built the foundation. “We still mix every batch by hand and make our own mozzarella because that’s the way I was taught,” he says. “Good dough, good cheese, and a lot of care. That’s all we’ve ever had, and it’s all we need.”
The menu is a celebration of classic American and pizza staples. The pizza selection is deep, featuring a range of square and round pies. House favorites include the Grandma Pie, a thin crust pan pizza, and the Upside Down, a thick crust square pie with sauce on top of the cheese. For those who like it spicy, the Diavlo comes with Italian long hots, hot sausage, and homemade arrabbiata, while the Scoochamenz is topped with roasted long hots, hot sausage, red onion, and a post-bake drizzle of Mike’s Hot Honey.
Beyond pizza, Angelo’s excels at Philly staples. The Cheesesteak is a classic, offered with a choice of Cooper Sharp, American, Provolone, Cheese Whiz, or Long Hot Whiz. The Italian Hoagie is stacked with Genoa salami, cotegina, hot capicola, imported ham, and mild provolone. The Loaded Roast Pork features thinly sliced house-roasted pork with sharp provolone, roasted red peppers, and your choice of spinach or broccoli rabe.
This dedication to quality and consistency has not gone unnoticed. Angelo’s earned a Michelin Bib Gourmand for 2026, an award that recognizes good quality, good value cooking. It’s a fitting nod to a shop that has grown from its original 9th Street location to new spots in Conshohocken and Haddon Township, yet insists that nothing about the way they work has changed. The food stays the same.
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