Antico Pizza
Margherita
Considered by some the best of its style in the United States Antico Pizza keeps everything simple and focused on the singular goal of creating the most authentic Pizza Napoletana possible, a mindset that has rewarded the team with numerous accolades and long lines 6 days a week at both lunch and dinner since the restaurant opened its doors. Going so far as to import each ingredient from Napoli and Campania, ordering at Antico entails a long line at the counter followed by a simple decision of pizza or calzone plus a handful of toppings and then fighting for a seat in either the small area adjacent the counter or the larger dining hall juxtaposing the pizzaiolos, ovens, and flour room – the later unbearably hot on our August visit and both rooms completely full leaving me to stand as the ladies procured three stools and an approximately 8’ x 8’ space in which to dine. Quick to serve, the pizzas emerging from the 900 degree oven in approximately 60 seconds on a baking sheet, the question of whether all of the above is worth the hassle is a definitive yes as the pizza itself is impeccable with the hand kneaded dough supple yet crunchy and rife with smoke, the Mozzarella di Bufala slightly tangy, and the hand-crushed San Marzano tomatoes touched with only olive oil and basil allowing their fragrance and acidity to ride high on the palate – simple, focused, and perfect.
http://www.anticoatl.com/