Author Topic: DOUGH "ANTICO PIZZA" in ATLANTA  (Read 4698 times)

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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.


Online 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.

Online 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... ;)

Online 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: Yesterday at 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: Yesterday at 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: Yesterday at 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: Yesterday at 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.   


 

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