3600 Keswick Road, (410) 235-2595
Published: August 18, 2010
If you were raised on bodega slices from any one of the five boroughs, or have become one of the many fans of au courant artisan pies, then, OK, sure: Angelo’s infamous “big slice” of pizza isn’t the greatest slice of pizza you’re ever going to eat. Angelo’s doesn’t claim that its crust is made of imported flour and bottled water, and its toppings list doesn’t include froufrou choices such as andouille sausage or brie. But if you’re in the mood for a gigantic, thin-crust slice—that comes out of the oven piping hot and kinda deliciously sticking to the foil it sits on when inserted into the oven, the underside of the crust crunchily toasted—that can keep you satisfied for the remainder of the day and perhaps into the next morning, you can do much worse than ordering one of Angelo’s 18-inch long slices ($4.19 per slice, toppings cost 85 cents each). We favor some mushrooms, pepperoni, and extra cheese on our big slice, washed down with a large soda ($1.75), and grabbing a seat at Angelo’s small patio area to tackle the behemoth at a leisurely pace. Extra napkins, please.
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