Author Topic: DOUGH "ANTICO PIZZA" in ATLANTA  (Read 4431 times)

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Offline LUCIO_LAND

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DOUGH "ANTICO PIZZA" in ATLANTA
« on: May 15, 2013, 07:38:35 AM »
Ciao a tutti  :D
someone can describe me the dough of "ANTICO PIZZA" in ATLANTA?
thanks
Greetings from Italy
Lucio


Offline fornographer

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #1 on: May 15, 2013, 08:10:53 AM »
When baked right, very soft and flavorful. Incredible. They have been inconsistent the last half dozen times i have been there. Before they got very popular and very busy, the quality of the pies were very good. They're still the best though.

Offline LUCIO_LAND

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #2 on: May 15, 2013, 08:29:34 AM »
Ciao fornographer,  :D
Thanks for the answer, do you know how to make the dough? 

Offline Seb

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #3 on: May 15, 2013, 08:56:31 AM »

Thanks for the answer, do you know how to make the dough?

It's just flour, water, salt and yeast  ;)

Offline LUCIO_LAND

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #4 on: May 15, 2013, 09:09:55 AM »
Ciao Seb  ;D.. good joke   :-D
The exact process, quantity ingredients, hydration, temperature and time. Am I asking too much?  ;D

Offline Seb

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #5 on: May 15, 2013, 09:15:00 AM »
Watch this, a lot of things are explained on this vid :
By seeing the dough, I would say the hydratation is between 60 and 63%.
The rest is just knowledge and practice.

Offline LUCIO_LAND

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #6 on: May 15, 2013, 09:40:36 AM »
Thanks Seb,
I had already seen that video, I was hoping that someone could explain its exact procedure. As you well know there are many variables and with the same ingredients you can get many different results.
I usually do a primer along ... that such "ANTICO PIZZA" does not seem to do.

Offline fornographer

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #7 on: May 15, 2013, 08:26:38 PM »
He explains a little bit of his procedure here



The're is nothing special with the dough and their workflow for making it is very similar to the CY workflow's here.  They mix but not develop the gluten too much (barely windowpanes), bulk ferment for a couple of hours or so and then balled ferment in the fridge for a couple of days.  They take them out of the fridge and ferment more at room temp until ready to bake.  The flavor of the dough is nutty, sweet and wheat forward.  It's very tender and light. 

It's their sauce that's incredible!! It's not just crushed tomatoes (msg??).  Because they get the buffalo mozzarella so fresh, they taste so much different than what you can get at the grocery.  Their sausages are just average. 

There are times when their oven management is poor.  The bottom is too burned or at time the cornicione is still raw. 

Online thezaman

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #8 on: May 15, 2013, 10:49:00 PM »
Thanks for that video. Interesting that he uses scamortza in for his margherita

Offline pizza dr

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #9 on: May 16, 2013, 11:03:03 PM »
I have eaten at this establishment a total of 3 times... so not a big sample but every time I've been there the pizza was spot on.

 


Offline Jet_deck

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Online thezaman

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #11 on: May 16, 2013, 11:17:26 PM »
 i would like to try his pizza. he does a few things different than the traditional margherita. smoked scamortza first then a drizzle of sauce. the sauce is orange he must add some olive oil then buzz it with a stick blender. also looks like a little fresh basil may be added to it post blend. he finishes it with some buffalo mozzarella. it looks good and the additional cheeses make it more american pallet friendly .

Offline David Deas

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #12 on: May 17, 2013, 04:04:04 AM »
No.  It's not a traditional Marg.  Not a traditional anything, really.  These guys are New Yorkers.  New Yorkers with a Naples inspired routine.  But definitely New Yorkers.

Oven management can be downright poor at times.  I've gotten plenty of gum lines from Antico.  Plenty of overcharred crusts.  Plenty of both at the same damn time.  It seems like a 50/50 toss up as to whether you get a properly baked pie or not.  Trying to hit two minutes or less on pizzas the size and thickness of theirs is difficult to do.

That said, even with as much room for improvement as they may have, they serve some of the best pizza you'll find when everything is clicking properly.  Their product and recipes have changed a lot over the years, presumably in response to critique or adaptation to local tastes.
« Last Edit: May 18, 2013, 01:11:35 AM by David Deas »

Online thezaman

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #13 on: May 17, 2013, 12:01:40 PM »
thank david, what size are their pies? i can see where it would be difficult to get three cooks to get the pies consistent.

Offline TomN

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #14 on: May 17, 2013, 12:24:56 PM »
The thread by Jet deck is really great. He provides more photos than any articles I have seen about the place. However, there is an article in the May 2013 Issue of "Pizza Today Magazine", page 58, about Antico that describes the place as well.

Other on line articles are not so favorable about the price he has paid to make that business work so well. Lawsuites, divorce, etc.. (Not sure if an article should go that far in their reporting, but they did an extensive interview with Giovanni Di Palma)

Overall, I must say that the pizza looks fantastic. I certainly want to try it.

Offline fornographer

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #15 on: May 17, 2013, 06:05:12 PM »
At least 13 inches.  In the early days they were huge and filled the width of the baking trays they're served in. 


thank david, what size are their pies? i can see where it would be difficult to get three cooks to get the pies consistent.

Offline David Deas

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #16 on: May 17, 2013, 08:19:05 PM »
thank david, what size are their pies? i can see where it would be difficult to get three cooks to get the pies consistent.

About 15 inches.  Thickness and topping factor make it enough for two people to share, which is the standard thing people do there.

Offline Serpentelli

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #17 on: May 17, 2013, 10:29:01 PM »
Sorry if this has already been posted, but its an interesting read. I'm hoping to eat at Antico next week.

http://www.atlantamagazine.com/features/2012/12/18/antico

John K
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Offline Jet_deck

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #18 on: May 17, 2013, 11:55:50 PM »
The thread by Jet deck is really great.

I defer my review to DDs. He tells the correct tale.
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Offline TomN

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #19 on: May 18, 2013, 01:28:03 PM »
Sorry if this has already been posted, but its an interesting read. I'm hoping to eat at Antico next week.

http://www.atlantamagazine.com/features/2012/12/18/antico

John K

That was the article i was referring to. Thanks for posting it.

However this youtube video says it all about the place, except for the personal background issues that the article explores.

« Last Edit: May 18, 2013, 01:37:27 PM by TomN »