Author Topic: DOUGH "ANTICO PIZZA" in ATLANTA  (Read 7227 times)

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Offline Serpentelli

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #25 on: May 23, 2013, 09:41:27 AM »
I made dough with Giovani's guy every morning for three weeks back in 2009. At that time it was very close to VPN spec. But also done by feel, water and flour mixed to the right consistency poured straight from the bag and bottles. The dough is mixed in a mixer, divided/shaped in three large masses then autolyse e with another shaping half way through. It is then balled and stored in the fridge for ~24hrs or so. Cake Yeast and salt is weighed however. The flour is about the whole of a 55lb bag again hydration is done by feel for the most part. Winters in ATL are much drier than the summer and more water is needed.

That sounds like a great apprenticeship! Or perhaps you were the instructor! :D

Either way, that sounds like an experience many of us here would like to have had!

John K
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Offline Serpentelli

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #26 on: May 24, 2013, 08:12:21 PM »
Just had dinner at Antico:

Margherita
San Gennaro (Sweet Sausage + Peppadew)
Diavola (Spicy Sopressata + calabrians)

Very good. Very quick. My son likes the Margherita better than mine. But he likes mmmph's dough better than either! I cannot win! :)

I will post the links to the YouTube  vids later!

John K
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Offline Chaze215

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #27 on: May 24, 2013, 08:32:06 PM »
What were you taking a pic of in that 2nd pic? ???
Chaz

Offline Serpentelli

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #28 on: May 24, 2013, 09:29:51 PM »
What were you taking a pic of in that 2nd pic? ???

Ha!

Right? ;)

The building!!!

John K
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Online Jackie Tran

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #29 on: May 24, 2013, 09:31:11 PM »
What were you taking a pic of in that 2nd pic? ???

It isn't obvious? The bmw of course!  :-D. The crumb shot in the 4th pic is very NICE! Chau likey..  :P
« Last Edit: May 24, 2013, 09:33:44 PM by Jackie Tran »

Offline TomN

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #30 on: May 24, 2013, 09:35:48 PM »
Serpentelli,

Thank you for sharing your photos. Your pictures give a more true representation that what I have seen on video. Thanks again.

TomN

Offline TomN

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #31 on: May 24, 2013, 09:38:34 PM »
Do you have any photos of the Margherita pizza?

Thanks

TomN

Offline Serpentelli

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #32 on: May 24, 2013, 10:38:36 PM »
These are the videos I took:







John K
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Offline Jdcigar

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #33 on: May 24, 2013, 11:22:15 PM »
Great job John!  Thanks


Offline Chaze215

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #34 on: May 24, 2013, 11:22:34 PM »
Thanks for sharing the videos. That place is a madhouse....and a gold mine!!
Chaz

Offline Chicago Bob

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #35 on: May 24, 2013, 11:40:10 PM »
Big fun!   :drool:   Thanks John.  8)
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Offline fornographer

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #36 on: May 25, 2013, 06:20:38 AM »
:)  Glad you enjoyed it! That is a moderately busy evening. 


Offline Serpentelli

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #37 on: May 25, 2013, 08:20:39 AM »
:)  Glad you enjoyed it! That is a moderately busy evening.

I was expecting bigger lines and a longer wait. However it was packed inside and many people were eating standing up. And not seeming to mind!

Big fun!   :drool:   Thanks John.  8)

The place definitely has a party feel! The music inside is pleasantly loud. I was looking around for its source and it appears to come from a single off-the-shelf Bose Sound Dock!  Great!

That place is a madhouse....and a gold mine!!

Overhead seems VERY low. People on other boards have been talking about plates, cardboard pizza rounds, etc. The pies here come out on the large trays and you make your own plate with a roll of plain old brown paper towel.  Again nobody complaining! The other thing that seems to work in favor of rapid turnover is the way that patrons stand around the perimeter of the tables, waiting for their turn to sit. It kind of organically makes you want to give your seat up when you are done. And the fact there are no wait staff asking "can I get you anything else?" makes the dinner come to a quicker end than it may have otherwise.

The pictures from outside in which I was trying to highlight the architecture :-D show the restaurant that Mr. DiPalma is making for people who want something other than pizza. On the other side of that lot is yet another place he's building where he'll sell gelato, espresso, limoncello, etc.. He is going to have a miniature slice of Italy here before too long, and I think that's his intention.

Could the Antico model be done elsewhere? I have no idea! But it is definitely a gold mine. There is a place in my town called Indochine that serves food from Southeast Asia. They have similarly captured some sort of magic and the place is packed non-stop every night. And they've been doing it for a decade. I imagine Antico will be similarly successful a decade from now. My son and I have had pizza from Antico's "cousin" restaurant DeSano in Nashville and it was of similar excellent quality. But since it was brought to our hotel by Tom Brady(!!) we never actually saw the restaurant. It does sound like they are having a similar degree of success in Nashville, though.

Simply being at the restaurant was as fascinating for me as actually eating the pizza I've been hearing so much about. Like many of us here, I have a certain obsession with the fantasy of doing the same thing myself. Mr. DiPalma is clearly doing something VERY right here.

John K

I'm not wearing hockey pads!

Offline Serpentelli

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #38 on: May 25, 2013, 08:28:39 AM »
Yet another little bit of interesting "marketing" ...

Check out the boxes made "inside out" so as to not expose the cheesy/generic printing on the exterior. Clearly an intentional "mistake"

John K
« Last Edit: May 25, 2013, 08:32:20 AM by Serpentelli »
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Offline thezaman

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #39 on: May 25, 2013, 04:25:10 PM »
 this is a great thread. thanks for all of the great pictures,articles and videos. if i was to eat their i would need need more sauce on my pies.   
.

Offline Jdcigar

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #40 on: May 25, 2013, 10:47:42 PM »
He also has an Italian chicken place next door that is supposed to be excellent.

Offline jeff v

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #41 on: May 25, 2013, 11:34:26 PM »
this is a great thread. thanks for all of the great pictures,articles and videos. if i was to eat their i would need need more sauce on my pies.   
.

I like that amount of sauce, but they do have more on the condiment table for those that want more.
Back to being a civilian pizza maker only.


Offline Chicago Bob

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #42 on: May 25, 2013, 11:59:41 PM »
Is it unusual for an NP style pizzeria to place sauce on top?
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Offline shuboyje

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #43 on: May 26, 2013, 12:37:04 AM »
Is it unusual for an NP style pizzeria to place sauce on top?

To me that begs the bigger question..are these pies Neapolitan at all?  They certainly look very americanized to me, very good, but americanized none the less. 
-Jeff

Offline derricktung

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #44 on: May 26, 2013, 07:00:20 AM »
Great videos and thread... I'll have to check this out if our pizza business progresses in the way I'd like it to... ;)

Offline Chicago Bob

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #45 on: May 26, 2013, 09:27:14 AM »
To me that begs the bigger question..are these pies Neapolitan at all?  They certainly look very americanized to me, very good, but americanized none the less.
And that probably has a great deal to do with their success there in Georgia.
Funny, their websites really play up the "craft" thing of Pizza Napolentana, strict "STG" Laws etc. etc. And the pics there also do not show pies with sauce last. Interesting. I'm sure the folks in Atlanta don't care much about all the history stuff. They just want a great tasting pizza that they and the kids can pick up and eat.  ;)
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Offline PrimeRib

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DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #46 on: October 24, 2014, 03:07:41 PM »
I was surprised today when I watched the dough being made that one batch had almost 2 extra liters of water.  By my calculations, their dough hydration ranges from 64% to 72% depending upon the accuracy of the water pour.  From the looks of it, they use 25kg flour, 16-18 liters of water, cake yeast and salt.  I could not tell how much cake yeast was used, but it looked like a crumpled up handful of yeast for 3 batches (75kg flour).  I also could not see the salt, but looked like about 2 cups per 25kg flour.

The process is as follows (using a fork mixer):

Add 9-11 liters water
Add 2/3 bag of flour
Mix 5-10 minutes.
Add 4 liters water mixed with yeast
Mix 5 minutes.
Add 3 liters water mixed with salt
Mix 5 minutes
Add balance of flour by scoop until all flour is incorporated.

The dough pretty much fills up the bowl of the fork mixer.  The dough does not at all look wet. See the picture I posted in Reply 5 in this thread of the dough already kneaded sitting in the mixer.  http://www.pizzamaking.com/forum/index.php/topic,33538.msg344165.html#msg344165

The dough is then rested on the scaling table covered in cloth, not sure for how long.  The dough is then scaled.  I am guessing the weight is 16 ounces/450g per ball.  6 balls fit on a tray, the same size tray the used to serve the pizza.

Once balled, the dough is placed on racks and the racks are placed next to the oven. 

From here, I don’t know if the dough ends up in the cooler or not, but the dough eventually makes it way to the other side of the prep area where it looks like it has been sitting at room temp for a while (the balls pictured below) and then is opened for pizza. 

Various pictures below.
« Last Edit: October 24, 2014, 03:11:52 PM by PrimeRib »

Offline PrimeRib

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Offline Donjo911

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #48 on: October 24, 2014, 03:26:01 PM »
Nice reconnaissance PrimeRib!  Thanks for posting.  The proofed dough balls look great!
Cheers,
Don
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Offline ericallenboyd

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #49 on: October 24, 2014, 05:10:27 PM »
I live in Atlanta and been to this establishment many times.  The pizza is quite good but can be hit and miss depending on how busy it is.  Interestingly enough you can bring in your own alcoholic drinks which is a definite plus.  Never had the real deal Neapolitan pizza before so I cannot vouch for it being authentic but if I were to guess I would say it is quite Americanized. 

On weekends at night they even have a security card letting people in and out to make sure they are up to the fire code.  It can get crazy.  Best bet is to stop by and order it to go and then find a place to eat it because you can skip the line that is usually there.