From Brooklyn, With Love
Antonio grew up in a Brooklyn family pizzeria, learning every recipe by hand. He brought those recipes — and that same love — to Central Florida, and hasn't looked back since.
Antonio's House of Pizza | Our Story
A Brooklyn Kitchen Upbringing
Antonio didn't learn to make pizza from a cookbook — he learned it surrounded by family in a Brooklyn pizzeria where the dough was always fresh. Those early years shaped everything: the sauce, the crust, what it means to cook with real care.
Seventeen, Southbound, and Ready
At seventeen, Antonio moved to Florida armed with his family's recipes and one clear purpose — to build a community around food made the right way. That conviction doesn't come from a business plan; it comes from knowing what you're carrying is worth sharing.
The Pies That Started It All
Fresh dough every day — N.Y. style thin and foldable, Grandma style thick and golden-edged, plus specialty pies like hot honey, truffle mushroom, and burrata. Even the gluten-free crust has earned its own loyal following.
Two Styles, One Heritage
Thick, pillowy, baked in a pan until the edges crisp and the cheese runs deep — the Grandma pie is the Brooklyn classic Antonio has been making the same way since day one. People call ahead to make sure there's still some left.
Central Florida, Three Times Over
Three locations across Kissimmee, Orlando, and Apopka — and the feeling at each one is the same: staff who know regulars by name, and food that tastes like someone actually cared.
