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The meatballs and ricotta pizza is one of the specialty pies offered at Anthony’s Coal Fired Pizza in Orland Park. Photos by Bill Jones/22nd Century Media
The cooking space at Anthony’s Coal Fired Pizza reaches 800 degrees.
Large meatballs with ricotta cheese, bathing in a tomato sauce, are served in orders of two, four or a bucket of 13 on the Anthony’s Originals portion of the menu.
Bill Jones, Managing Editor
2:00 pm CST November 10, 2017

Chicago-area folks can be particular about their pizza. We like sausage and green peppers, on everything. Pepperoni is allowed. But start talking about shrimp or pineapple and you better have a solid exit strategy.

We give props reluctantly to the Windy City’s elite counterpart in New York, but the very notion that other places in the nation may have figured out how to replicate the culinary wonders of the pie is like telling us a Loch Ness Monster really was spotted in the latest blurry photograph.

“Yeah, OK.”