by Michael Vyskocil, photography by Nikola Tzenov
Located in the heart of downtown Taneytown, No Anchovies pizzeria delights customers near and far with its inventive pizza flavor combinations.
These “keepers of the lost art of Pizza Fu and masters of flinging doughs” know how to coax the best out of dough and ingredients to make memories with pizza.
Owner and operator Tim Chiaruttini said that he’s always had a fondness for pizza — although he regrets that he’s not able to eat it every day as he’d like. After managing a pizza shop and learning what was involved in operating a business — and making and earning some dough in the process — he decided to go out on his own. Today, 33 years later, No Anchovies is going strong and proudly serving Carroll County.
The homemade sauce gets prepared each day using only the freshest ingredients. And the crust is shaped by hand in a one-on-one teaching style that spans generations of employees. “I have children of children working for me now, and I teach them how to do it,” he said. “I teach them how to dock the dough by hand. We do it right by the window so that everyone who drives by can see.”
If you want to take your pizza taste buds beyond cheese and pepperoni, wait until you taste The Reuben or The Flying Pig. The Reuben features a layer of Swiss cheese, shredded corned beef, sauerkraut and Thousand Island dressing. One bite of this pizza, and you’d swear you’re eating its sandwich namesake. “I’ve been selling that pizza for 30-some years,” Chiaruttini said.
A No Anchovies original, The Flying Pig combines ham, bacon and chicken on top of a spicy honey mustard sauce. A topping of Swiss cheese and red onion seals the deal with this pizza. “We worked on that one for a long time,” he said. He and his team tested and tested until they were confident that they had a pizza that could be replicated time and time again.
Beyond these specialty pizzas, you can also request the pizza wizards of No Anchovies to top your pizza with your desired ingredients, from sausage, bacon and green peppers to pineapple, barbecue chicken, feta cheese and sun-dried tomatoes.
Pizza sizes consist of 12 inches, 14 inches, 16 inches and a 12-inch pan pizza. You can stop in at No Anchovies to pick up your pizza or call to request delivery.
“Taneytown has always been very good to me. It has that small-town feel to it,” Chiaruttini said. “I raised my family in Taneytown. My kids went to school here. Here I was. I opened up a pizza place here, and it worked.”
Fun Fact: What’s behind the name No Anchovies? As he was preparing to open his pizzeria, Chiaruttini knew he needed a name for his business. “The Firesign Theatre did satirical comedy back in the late ’60s and ’70s. The opening line on one of their albums … the guy would call up and say, ‘I want a pizza with no anchovies to go.’ That line always stuck with me,” he said. “When I needed a name for my business license … that’s what I went with.”
17 W. Baltimore St., Taneytown • 410-756-6625 • noanchoviesusa.com