ABOUT ANTO'S
ANTO'S PIZZA ROMANA
CHARRED,
NOT BURNT
Here at Anto's we specialize in both Roman style squares and round pies. Traditionally Roman style pizza Al Taglio, or "pizza by the cut" is baked in large rectangular pans before it is cut into strips or squares. Our Romans are cooked in 16X16 blue steel pans, similar to a sicilian pie. The dough consists of 85% water, so obviously the water we use is a very important ingredient. We are the first pizzeria in SC with a New York Water Maker, making our water ideal for all of our baking needs. After it's mixed, it is fermented for 72 hours - which makes it light, airy, and easily digestible. This dough is what we use as our focaccia for our paninis as well.
Our round pies are made with a biga starter (similar to sourdough) which also makes it easy to digest and gives the pizza a unique flavor. Both styles of pie are cooked at over 600 degrees, giving the crust a nice char.
Being a mom and pop shop, we pride ourselves on making the best quality product with the freshest ingredients. Our doughs are made fresh daily and need 48-72 hours to ferment properly - so once we run out, we are sold out for the day. Our menu is a cumulation of people, things, and places that have become very important to us over the years. So we hope yous will enjoy it as much as we enjoy creating it for you.
About Our Products
At Anto’s we only use the best ingredients in all of our breads and doughs
• Our flour is imported from Italy and contains no bleach or bromate (cancer causing chemicals which are common in flours here in the US)
• The tomatoes we use for our pizza sauces are all Stanislaus products. Non-GMO tomatoes grown in California
• We only use Grande cheese products for our pizza and sandwiches, which come from Wisconsin
• You won’t find any seed oils in any bread, focaccia, or pizza dough at Anto’s . We only use Partanna Olive Oil for everything we make. It is a Sicilian Olive Oil that is cold-pressed and unfiltered, which means it retains its antioxidants and distinct frich flavor.
• For our water we use the New York Water Maker; a water replication system to take our water here in Conway, filter it & change the mineral content to make it identical to NY water
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OWNER • EAGLES AMBASSADOR • LIL WAYNE'S #1 FAN • CERTIFIED PIZZAIOLO
ANTHONY LUDOVICI-DEBRIGIDA
I grew up working in my family’s pizzerias thru high school in the Philadelphia area. A couple years after I got my first pizzeria with my uncle, but decided I wanted to switch careers.
I moved to the Florida Keys to try and go to school & ended up training dolphins, sea lions and parrots for almost ten years before I got back into the pizza game. That is when I got my pizzaiolo certification and really fell in love with the craft.
I started taking courses in different styles of pizza - everywhere from Chicago to Miami, to Las Vegas, to Long Island and Napoli. I met Carly while we were living in Florida and after we got married, we decided we’d come back to Conway, the place she graduated college and lived for a few years after.
We got together with Mike and were able to open Anto’s, a small family pizzeria whose recipes are a cumulation of different courses and experiments throughout the years.
We hope you enjoy!
Owner • Community-Driven • Pizza Supporter-in-Chief • Entrepreneur
MIKE FRUGOLI
I'm a proud investor and partner at Anto’s Pizza Romana and Italian Market. I’ve always believed in investing in more than just businesses — I invest in people, passion, and purpose.
When I first connected with Anthony, I knew right away it was something special. His dedication to authentic flavors, quality ingredients, and knowledge of the industry wasn’t just impressive — it was inspiring.
My background is in entrepreneurship, mainly the ATM Industry, but I’ve always had a deep love for great food and local businesses. Partnering with Anthony has given me the opportunity to support someone that not only serves incredible pizza, but also brings people together.
While I’m not in the kitchen tossing dough, I work closely with our team behind the scenes to help grow the business, support our vision, and make sure we’re staying true to what matters most: quality, consistency, and community. It’s an honor to be part of a place that feeds both stomachs and spirits.
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