Du Jour: Johnny D’Angelo of Johnny D’s

What’s a true New York pie like? “Light on sauce and light on cheese so you can taste everything working, with two to three toppings at the most,” says New Jersey native Johnny D’Angelo, owner of Johnny D’s New York Pizza on Coursey Boulevard. East Coast transplants like his simpler pies, but Johnny D. says he also does what natives want, hence items like the Tough Guy, which sports a veritable meat market. D’Angelo migrated to Baton Rouge 20 years ago, recruited by a couple of family members who’d done the same. Over the years, most of his extended family has also opted for the Capital City, including nephew, Louis, famous for his eponymous chain of calzone and pizza restaurants, and his sister and brother-in-law, Barbara and Tom Mortorano, who made a go of Italian delis downtown and on Jones Creek. Click here for more about D’Angelo and his authentic NY pie.—Maggie Heyn RichardsonTo read previous Du Jour features on local chefs and other culinary experts, click here.