Author Topic: DOUGH "ANTICO PIZZA" in ATLANTA  (Read 5300 times)

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Offline TomN

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #20 on: May 22, 2013, 06:57:13 PM »
What is the price for a pizza at Antico? Does anyone know? I could not see pricing on their web site menu.


Offline Jdcigar

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #21 on: May 22, 2013, 08:57:14 PM »
Tom,

They are in the high teens to low 20's depending on which pizza.  They easily feed two people.

Jon

Offline TomN

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #22 on: May 22, 2013, 10:11:02 PM »
Thanks Jon

Offline TomN

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #23 on: May 22, 2013, 10:16:18 PM »
As with any restaurant listed on YELP, you have both positive and negative reviews.  However, I notice a lot of the negative comments about Antico in Atlanta seem to be about inconsistency of the pizza and the service. To be fair, there are over 900 reviews and I obviously have not read them all. I hope to one day visit the place and see it for myself.


http://www.yelp.com/biz/antico-pizza-atlanta
« Last Edit: May 23, 2013, 11:06:48 AM by TomN »

Offline SELES

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Re: DOUGH "ANTICO PIZZA" in ATLANTA
« Reply #24 on: May 22, 2013, 10:41:49 PM »
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.

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
I'm not wearing hockey pads!

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
I'm not wearing hockey pads!

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
I'm not wearing hockey pads!

Offline 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
I'm not wearing hockey pads!

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 »
I'm not wearing hockey pads!

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.   
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