If you find yourself driving through the Finger Lakes region and end up on East Genesee Street in Auburn, you’ll see it. It isn't a flashy, neon-lit tourist trap. It’s Angelo's Pizza, a place that’s basically been the soul of the local pizza scene for longer than some of its patrons have been alive. Honestly, if you grew up in Cayuga County, you don't just "go for pizza." You go to Angelo’s.
There is a specific kind of nostalgia that hits when you walk through the door at 25 East Genesee. It’s the smell. That heavy, yeasty, tomato-rich aroma that tells you exactly what kind of experience you’re about to have. No frills. No "artisan" pretension. Just real food.
The Legend of the 17-Inch Delicious
Most pizzerias stick to the standard small, medium, and large. Not here. At Angelo's Pizza Auburn NY, they have a calling card known as the "17-Inch Delicious." It’s a bit of a local legend. You see the boxes being carried out of the shop constantly. It’s not just a clever name for marketing; it’s a commitment.
The crust is the thing. Some people call it "football pizza," and they mean it as the highest compliment. It’s got that classic New York-style "flop" but keeps a crispness on the bottom that prevents it from turning into a soggy mess. You've probably seen those reviews online where people argue about the grease. Yeah, it can be a little greasy. But in the way that makes the cheese actually taste like cheese and not plastic.
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What’s in the Sauce?
People in Auburn have strong opinions about the sauce at Angelo’s. Some folks think it’s a bit on the sweeter side, almost like a Utica-style tomato pie influence has crept into the recipe. Others swear by the salt-to-acid balance.
- Sweet and Salty: The sauce has a distinct sugar-forward profile that hits the back of your throat before the saltiness of the pepperoni takes over.
- The "Flop" Factor: If you’re a "one-bite" purist, you’ll notice the slices are substantial. You might need two hands, or at least a very strategic fold.
- Toppings Galore: They don't skimp. If you order the Truly Deluxe, you’re getting a mountain of toppings that would make a chain restaurant cry.
It’s More Than Just a Slice
While the pizza is the main event, the menu is actually surprisingly deep. You have the standard wings—which, being in Central New York, have to be good or you’ll be run out of town—but the subs are the sleeper hit.
Matt Bartolotta and the crew have kept the vibe consistent for years. It’s the kind of place where the person behind the counter likely knows your name, or at least knows your "usual." That’s a rare thing in 2026. Everything feels personal. When you call (315) 252-7911, you aren't talking to a call center in another state. You’re talking to someone standing three feet away from a 500-degree oven.
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The Menu Breakdown
If you aren't in the mood for a full 17-inch pie (though, why wouldn't you be?), the "Junior" sizes are a solid backup. But honestly, the Meatball Sub is what most people grab when they’re on a lunch break. The meatballs are dense, the sauce is that same signature recipe, and the bread actually holds up against the moisture.
Then there are the wings. In this part of the state, wings are a religion. Angelo’s does them the right way—crispy enough to stand up to the sauce, never rubbery. They offer the classic Buffalo flavors, but it’s the way they pair with a fresh pie that really completes the "Friday Night in Auburn" experience.
Why the Reviews are All Over the Place
If you look up Angelo's on apps like One Bite, you’ll see scores ranging from a 5.8 to a 9.6. It’s hilarious, really. It just goes to show how subjective pizza is. One guy says the sauce is too sweet; the next says it’s the greatest sauce on the planet.
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But here’s the thing: consistency matters. Angelo’s has been a staple because you know exactly what you’re getting. It’s a thin, slightly greasy, highly flavorful NY-style slice that hits the spot when you're hungry and don't want to spend forty bucks on a "gourmet" flatbread that leaves you hungry an hour later. It’s "gas," as the kids say. Or at least it was a few years ago. Now, it’s just damn good pizza.
How to Do Angelo's Right
If you’re a first-timer or just passing through, don't overthink it. This isn't the place for a "half-anchovy, half-pineapple, light cheese, well-done" order.
- Go for the 17-Inch: If you're with a group, just get the big one. The leftovers are arguably better the next morning straight out of the fridge.
- The "Plain Cheese" Test: Before you load it up with toppings, try a slice of plain cheese. It’s the only way to truly judge the relationship between the crust, the sauce, and the mozzarella.
- Cash is King (Usually): While they take cards, it’s always easier to have a few bucks on hand for a tip or a quick slice.
- Takeout vs. Dine-in: It’s a small spot. Most people do takeout. If you’re grabbing food for a game, call at least 45 minutes ahead on a Friday night. They get busy. Like, really busy.
The Verdict on Angelo's Pizza Auburn NY
Is it the "best" pizza in the world? Who knows. "Best" is a weird word. But is it the quintessential Auburn pizza experience? Absolutely. It represents a specific time and place in New York culinary history. It’s the taste of high school football games, late-night study sessions, and family dinners where nobody felt like cooking.
In a world where everything is becoming a sanitized franchise, places like Angelo’s are vital. They have character. They have "the flop." And they have a 17-inch pie that defines what it means to eat well in the 315.
Next Steps for Your Visit:
Stop by 25 East Genesee Street during their peak hours (usually 11:00 AM to 9:00 PM, but check for seasonal changes) to catch the freshest pies. If you're ordering for a large group, ask for the "Truly Deluxe" to see just how many toppings a crust can actually hold. For the best experience, eat your first slice within five minutes of it leaving the oven—that’s when the "17-Inch Delicious" really earns its name.