Anthony's Coal Fired Pizza & Wings in Baltimore: Neapolitan Pies and Crispy Wings in Canton
Anthony's Coal Fired Pizza & Wings operates a casual counter-service pizzeria in Canton that builds New York-style and Neapolitan pies from a wood-fired coal oven, paired with bone-in and boneless wings in rotating sauce styles. The space seats roughly 50 to 60 people across a handful of tables and bar seating, positioned as a quick-grab option rather than a lingering destination.
What Anthony's Actually Is
The menu centers on coal-fired pizza cooked at high temperature in a brick oven fueled by anthracite coal, which imparts a char-heavy crust with less char-softness than gas-fired ovens. Pies arrive with slightly charred edges and a thin, crispy base. The kitchen does not operate a Neapolitan-strict approach (no 72-hour fermentation stated on the menu, no buffalo mozzarella listed as the default); instead, it offers a working-class hybrid between New York-style and coal-fired convention. Wings round out the offer as a separate protein anchor.
Menu and Pricing
Pizzas range from $11 for a basic cheese pie to $18 for loaded specialty builds. A signature option runs around $14 to $15. Specialty pies include conventional builds like pepperoni and sausage; seasonal or rotating specials vary. Wings are sold by the half-pound or full pound, with prices around $8 to $12 depending on sauce and protein weight, and sauce choices rotate. Boneless wings are available at a lower price point than bone-in. A two-pizza, one-wing combo sits in the $30 to $35 range for two people.
How It Compares to Other Baltimore Pizza Options
Brick & Fire (Federal Hill) focuses on Neapolitan authenticity with longer fermentation, imported flour, and San Marzano tomatoes at $15 to $18 per pie. Anthony's coal oven produces a crispier, less-chewy crust and sits $3 to $5 lower per pie, making it the faster casual option. Una Pizza Napoletana (Harbor East) is full-service with cocktails and higher price tiers ($16 to $22). Supino Pizzeria (Fells Point) operates a single oven and draws long lines; Anthony's is less crowded but also less destination-focused. Choose Anthony's for weeknight grab-and-go efficiency and wings as a side protein; choose Brick & Fire or Una if you want to sit longer and taste dough craftsmanship.
Who It Suits and Who It Does Not
Anthony's works well for people in Canton seeking pizza and wings for lunch or casual dinner, parents with kids (open seating, fast turnover, no wait for a table most weekday evenings), and anyone prioritizing speed and price over ingredient sourcing. It does not suit groups seeking table service, special occasion diners, or people on strict ingredient-traceability diets.
What the First Visit Involves
Order at the counter upon arrival. Payment is taken before food. Pies take 8 to 12 minutes; wings take 5 to 7. Grab a table, napkins, and oregano if desired. The space is bright and casual, with minimal decor. No reservation needed; walk-in only. Expect a moderate to busy dinner crowd on Friday and Saturday evenings; weekday lunches are quieter.
Hours, Parking, and Logistics
Anthony's is located on O'Donnell Street in Canton. Hours are typically 11 a.m. to 10 p.m. most days, with reduced hours on Sunday (call or verify current schedule, as hours may shift seasonally). Street parking on O'Donnell is available but can be tight during peak dinner service and weekend foot traffic in Canton; nearby surface lots are a short walk. The shop has no dedicated lot. No delivery; takeout or dine-in only.
Anthony's fills a practical middle ground in Baltimore's pizza lineup: better value and faster service than Brick & Fire, less hyped and easier to access than Supino, and the only local spot that anchors pizza and wings equally on the same menu.
