Anthony Calda, owner of Calda’s Coal Fire Pizza in Myrtle Beach, is bringing his signature pizza to Wilmington.
 
Calda, who has been in the pizza business for 35 years, said his pizza is one of the only coal-fired pizzas that is not prepared with sourdough.
 
“Every recipe I know of for coal-fired pizza uses sourdough,” Calda said. “I came up with my own recipe which I believe creates a much better crust.”
 
Lombardi’s of New York City, America’s first pizzeria, has operated with a coal-fired oven since its opening in 1905. With temperatures between 800 and 900 degrees, coal-fired pies develop a crisp, slightly charred crust under three and a half minutes.  
 
Calda said that the coal-fired oven, combined with the freshest ingredients, creates a pie with incredible flavor and texture.
 
Calda’s will serve pizza as well as traditional Italian specialties, and offer full-service dining with a full bar, as well as delivery.
 
Construction is expected to begin shortly at 5709 Oleander Dr., the former home of Asahi Ting. A major renovation is planned, and that, combined with the installation of the oven, will take nearly three months, according to Calda. A late summer opening is expected.
 
Calda also plans to open a second Wilmington location by the end of 2020.
 
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