First of all, can we even begin to imagine life without pizza?
Nestled in the tiny streets of Villa Aurora, Kasambagan, Tony’s Pizza emerges as a savory haven for pizza enthusiasts—which is probably all of us if I’m being honest. After all, as Filipinos, we don’t believe in high blood pressure.
Although modest in size, with signage in its bright red letters, Tony’s Pizza is hard to overlook. The interior showcases a setup that is both quaint and charming, and a close-up view of the kitchen makes for a more intimate arrangement with Pizzaiolo Anton Aldeguer and his staff.
Compared to larger and more commercialized pizzerias, Tony’s exudes a special charm that goes beyond just pizza *magic*. Opting for a more intimate space was a deliberate choice by the owners, driven by their commitment to crafting the absolute best pizza and constantly refining it. Anton explains, “Anything on a larger scale, it can get difficult to keep that focus on what’s really important. And it really starts with what we’re serving [our customers].”
Anton and his wife Marianne promise a truly delectable journey while capturing the essence of authentic craftsmanship.
“Well, it started with the space and the community around it, NYC Pizza is something we’ve always wanted to do.” —Anton Aldeguer
For the love of all things New York and pizza, the couple draws most of its inspiration from the vibrant energy of the city’s streets and the diverse flavors in every corner pizzeria, saying it was “a marriage of two things that we have always loved since we were young”.
And true to their words, the pizza parlor’s interiors are surrounded by just that. Adding to its charm are little bits and pieces of elements subtly nodding to pizza and New York culture.
Pizza Classics and Gluten-Free?
Despite being new and starting small, Tony’s does not disappoint by bringing in the classics and spicing it up with a special “Pizza of the Week” (which, FYI, you’ll have to ask the staff about).
These weekly specials create sweet anticipation among customers loyal and new. “We look forward to bringing back some [of the] specials that our customers enjoyed and maybe even adding [them] to the main menu,” Anton hints. “As for other culinary interests, we have more planned for the future. But as of now, it’s all about the pizza!” Marianne adds.
From experience, I can proudly say: There is nothing like Tony’s pizza crust. Even after cooling for several minutes, the crust remains remarkably crisp. Although the most important, Anton admits it can be the trickiest part of pizza-making.
Because of certain digestive issues Anton has had in the past, it was important for the couple to be critical of the pizza-making process. One thing Anton and Marianne are proud of is the use of unbleached, non-chemically laced flours. “A combination of three kinds of flours,” Anton says. “We use a pre-ferment and also ferment it for a couple of days, which lowers its glycemic index, [and] also making it easier to digest.”
“That’s why in Europe, people can eat croissants and baguettes all day and still feel and look good. There is a large ban list of flours that can enter Europe due to the chemicals, or “enrichment” of flours,” he adds. Well, doesn’t it feel good to learn something new each day?
When you run a pizza place, it’s almost impossible to think about not having these two classics: cheese and pepperoni. Tony’s OG Cheese, a blend of three cheeses, doesn’t fail to impress. “The originator of a New York Dollar slice. I guess what separates it is the use of multiple cheeses because normally it’s just one kind.” Similarly, Pepperoni is another authentic pizza flavor that gives you that distinct New York taste. The reason for these first two flavors is to give customers a sense of familiarity and comfort.
The Italian Sausage and Peppers is another NY classic, but one not typically served by the slice in the city that never sleeps. “We make the sausage ourselves with local pork and [we] top it with our homemade yogurt ranch,” Anton says.
The final main flavor is the Mushoom pizza. “It’s a great vegetarian option to have, and a flavor bomb with umami from the mushrooms [and] topped with organic cream cheese.”
While I’m at it, I’d like to give a special mention to Tony’s homemade hot honey sauce. For those hesitant about spice in their food, rest assured, it’s not spicy at all. It’s a blend of sweetness with just a hint of spice, bringing out a much more unique flavor to your slice. Different, but a definite must-try.
Living the Dough Life to the Fullest
For the owners, sourcing their ingredients locally is just as important. “We love to support local businesses as we would love for them to support us as well and of course, the less ingredients travel, the better they are,” Anton adds.
It’s a good start for Tony’s. But it won’t hurt to keep things interesting. Aside from the weekly specials, Anton and Marianne already have a few ideas lined up. Marianne shares, “We’ll be expanding our menu pretty soon, and we’ll be doing some fund events and collabs as well in the near future.”
No one’s stopping you. Visit Tony’s Pizza at 32 Pres. Quirino St., Kasambagan from Wednesdays to Sundays, 5 PM to 11 PM.
Photography Kyrra Kho
