Finally, a thin crust pizza, NY Style, super cheesy, that's close to what I grew up with. Love…read moretheir pizza so much. It is consistently good and highly recommended.

Always hits the spot. Anytime I'm craving pizza Francesco's is my go-to spot. Service is great,…read moregood timing, always hot, fresh and delish!!!

Foo go to New Canton to see Tow and buy some sports trading cards from Tow's little case, maybe get…read morenoodles but Tow gone and New Canton like ghost town. Foo see psychedelic sign for pizza from some kind of acid trip. Sign kinda say Little John so the sad Foo go across street. "Hi, name Foo!" "Sit anywhere." So Foo take nice booth and look around. Little John is bistro John. So nice, so bistro with a big window for the take outs. "What'll it be pally," said polite server. "Foo have Bud Light and small cheese well done and garlic sauce to dip! Foo loves to dip!" "Okay, grunt," says friendly server. When Foo pie arrives it is Greek Foo thinks. IFoo pat down some grease on the top and grab a slice. So hot Foo have second thought and take swig beer first to cool mouth. When Foo eats pie Foo says, "7.3." Half pie gone and beer gone and Foo gets check given and lays down the AMEX Black to impress at Little John's. "You want a box?" "That would be nice." "Here." "Xie xie," says Foo with nice head bow. Foo, me, the reviewer of this review gets to parking lot and it is really hot out. Foo sad he leave no stack of grat like Foo do James Bond swagger style but then Foo look at box and say to Foo self, "7.2 now!"

Solid middle of the row, pizza joint. The pizza wasn't bad; they do a well-done style pizza with…read moredark brown bubbly cheese. Very generous on the cheese. The fries are a standard battered fry which IMHO could have been cooked a little more. I would avoid the seafood though. I can only speak for the fish sandwich, but the best thing on it was the lettuce and tomato which were fresh. The fish itself was a frozen, extremely thickly battered patty. While I appreciate that, they cut it and have to make sure it was cooked, it made the fish unable to stay inside the sandwich since it was somewhat like a brick. If you order here, I suggest sticking to the pizza. It's what they know best.

Large variety of pizza flavors and toppings. They have thin slices as well thicker crusts…read more Their quality is very good and their prices are not bad for a fast food restaurant

The line at Antonio's moves fast, which is good because there's a lot to look at in that case and…read moreyou're going to need a minute. Somewhere between twenty and thirty varieties of slices depending on the day, laid out under glass like a museum of every decision a pizza kitchen has ever considered and then actually made. Loaded Potato. Nashville Hot Chicken. Black Bean Avocado. Steak Taco. Detroit style. Sicilian. New York rounds. Lauren went Loaded Potato and Nashville Hot. I went Detroit corner and middle Sicilian. Four slices, three styles, three dollars each on Wacky Wednesday. The table we sat at had Michelangelo's David printed on it. He was holding a smartphone. (I appreciated this more than I expected to.) Antonio's started at UMass Amherst in 1995. Late nights, hungry students, pizza that needed to be cheap and interesting and hot. It eventually graduated, got better looking, hired a designer at some point, and now has locations across New England. The Wickenden Street room is bright and clean with big windows and those tables and the kind of energy that comes from a place that's been doing this long enough to stop being nervous about it. The Detroit corner slice is supposed to have a frico edge. That's the caramelized part of the crust where the cheese pushes against the pan wall and goes almost black, slightly bitter, the thing that cuts through all that richness stacked on top and gives the slice its reason for existing. At Antonio's the edge bent. It chewed. The bitterness wasn't there. Without it the slice was a thick square of pizza with good toppings and a crust that didn't have anything else to say for itself. The Sicilian was fluffier than it should have been. More air, less structure, less push-back than the style calls for. It wasn't far enough from the Detroit to justify ordering both. I know that now. Both were tasty. I want to be clear about that. Neither one disappointed me the way a bad slice disappoints you. They disappointed me the way a good slice that could have been great disappoints you, which is a different and more specific feeling. That being said. Four slices. Three styles. A bottle and a fountain drink. Twenty dollars. On a Wednesday in Providence. I'd go back on a Wednesday. If I lived or worked in the neighborhood. I would probably be there often. I'd bring friends who would appreciate the weirder end of that case, something you haven't seen anywhere else. Because that variety is real and the price is honest and the room is cool and sometimes that's exactly what you need on a Wednesday night to get over the hump.

Well I haven't been here in a long time and I'm not sure what happened but boy did this place go…read moreto garbage. Food was so gross I got my money back and threw the food right in the garbage. Very sad, this place USE TO BE AWESOME! Please don't waste your time or money

Came here after a long day at the beach to try and get some wing dings the wings and fries were…read moredrenched in old tasting oil and to my surprise my wings still had hair on them poking through.

Stopped in for a cheese pizza for my kids. Delicious, hot and crisp with the right amount of…read morecheese and sauce. Will be back to try something else on the menu soon!

Great pizza! Have never had a bad experience here. You can order any pizza and be happy.read more

The food is always delicious! Taste like pizza did back in my childhood. Cheap & so close to me.read more

Food is always great !! Service accurate. Local business that has a chill ambiance. They have great…read moreprices!

Came and did our backyard wedding party, had so many amazing pies , nicest people ever. It's not…read moreoften you get everything you wished for and then more. I put their pizza in kind of an NY, New Haven hybrid, the best kind of pie. I would put it against any pizza anywhere!! Cup and char pep was my absolute favorite. Please consider this company for any catering needs! Thanks again from Indian lake!!

Moving Dough lives in a converted house in Barrington, with a flag out front and Christmas lights…read morestrung up in the windows. Red bows, string lights wrapped around the frames. Inside, red ladder-back chairs, blonde wood tables, a pop art pizza slice on the wall. Paper plates. No cups, even though they sell 2-liter bottles with those 20 ouncers. It's really, at its heart, a nicely appointed takeout spot. A small space, maybe 20 seats, but friendly, the guys throwing the pizzas talked with us while they made pies. Easy, natural. Like being at someone's house. That's their food truck DNA showing through. Joey and Jay started making pizzas at backyard cookouts in 2021. Friends kept asking for more, so they bought a wood-fired truck. They blew up around Rhode Island and Massachusetts after that and opened this brick and mortar shop in 2023. We started with meatballs. Two of them in marinara with pecorino on top and fresh basil. These were exceptional. Tender, moist, herbaceous in the best way, seasoned like someone's grandmother taught them how. The sauce had real flavor, bright and rich at the same time. They were almost identical to Bettola's, which is high praise. Best meatballs I've had from a pizza place in months. I kept thinking these would be incredible in a sandwich or calzone. Then came the Sicilian pie. 16 by 12 inches, thick crust, split down the middle: half cheese, pepperoni, and olives; half grilled chicken. The crust showed serious color variation (gold to deep brown to char spots). That brick oven's running hot and nobody's micromanaging every inch. Look at the crumb structure in those cross-sections. Big, irregular air pockets. Wild shapes that only happen when time does the work. Not the uniform bubbles of rushed dough. Light, airy, crispy on the bottom, sturdy enough to hold whatever is on top. Golden brown undercarriage with real structure. In no way doughy like most Sicilians turn out. That 24-hour fermentation they talk about? It's real. You can see it. That light, airy structure leaves you full but not bloated. The pepperoni and olive side delivered. Good snap on the pepperoni, quality cheese melted perfectly, clean tomato sauce balancing sweetness and acid. Just fresh tomato flavor doing its job. The chicken side is where it gets interesting. Grilled chicken is the canary in the coal mine for pizza competence. It separates the pizza makers from the pizza fakers. Get it wrong and it's dried out on top or rubbery underneath because they don't understand that chicken needs to cook ON the pizza, not ahead of time. Moving Dough gets it. The chicken was moist, properly cooked, not dry or rubbery. They kept the cheese and sauce ratio the same as the other half, so a touch more sauce would've helped with moisture and flavor, but the fact that the chicken survived the oven tells you they know what they're doing. That's the New Haven DNA of the shop. The crust is a platform. Toppings get the spotlight. The sauce carries flavor. The cheese does its work. The crust holds it all together with that crispy foundation and doesn't compete. It works. I'd go back for those meatballs alone. But I also want to try their regular round pies, see what they do with The Hot Chick or The Tenderoni. Who goes to Barrington for pizza? Moving Dough puts it on the map.

Friendliest service in the state…read more I recently rediscovered Hometown after being a fan when I was close to their original location. Now that I'm back around town - I stumbled in when I spotted it on the way home one evening. Since then - I visit at least 1x a week. Slice combo is an amazing value. Wieners are a bit pricey - but tasty I've had several menu items and all hit the spot. Looks like they are opening a second location in West Warwick - even closer to me - so I'm excited to frequent there more often. A+++

Good weenies, local Johnstom and you don't have to go NY System- friendly staff and good pizza too!read more