Tony’s opened in 1998 in a strip mall on Highland St and became the town’s late-night default. It’s NY-style: thin crust, wide slice, fold it or wear it.
Tony himself retired, but the recipe didn’t. Dough proofs 72 hours. Sauce is tomatoes, salt, oregano, done. Cheese is low-moisture mozz that bubbles and browns. You can get pineapple and the owner will make it, but he’ll judge you silently.
It stays open until 1am Friday and Saturday, which in Mount Dora is practically illegal. After the bars close, after the Arts Festival shuts down, Tony’s is still lit. The slice counter runs until the dough is gone. The Little League teams show up after games. The ghost tour guides bring groups. Everyone ends up at Tony’s.
Subs are legit too. “The Donnelly” is ham, salami, capicola, provolone, oil, vinegar, and the bread actually has crust. Eat half, hate yourself, eat the other half anyway.
There’s nothing fancy here. Plastic tables, high school staff, a TV playing whatever sport is on. But the pizza is consistent and the town decided 25 years ago that consistency beats trends.
Local Tip: Order “well done” if you like crispy. And take cash for the tip jar — the kids on shift are paying for UCF tuition.