kick in the sauce matches up w seasoning and soft dough makes a timeless bite worthy of a feast
edward.stjean5/10/23, 10:55 p.m.
Great pie, love the condiment bar with chili oil, garlic, parm, piquio peppers. Great pizza
greg.kassab5/9/23, 12:28 a.m.
It’s great pizza. Needed to be done more for me. I’ll ask for well done.
seannage74/27/23, 10:42 p.m.
Traditional pizza! Bread is super fresh, cheese is great, and the sauce is spot on. Good size pizza, so the value is there too.
carson.whitney4/27/23, 10:41 p.m.
Very delicious pizza. I got the Bianca cause I’m a white sauce fanatic!
jay.marine4/1/23, 3:08 a.m.
Detoured here while on vacation. What a great spot ~ great vibe, and pizza was amazing. Highly recommended.
josue.landino2/27/23, 7:00 p.m.
Great crunch towards the outsides but floppy towards the middle! All in all great pizza best in ATL!
dirty_coggins2/10/23, 12:40 a.m.
This is the Diavola. The freshest pizza you’ll find in atlanta. Cooked to perfection and an undercarriage to die for
chancecox1/22/23, 1:09 a.m.
Quality is incredible…some of the best pizza I’ve ever had. Crust is the highlight
nathan.mcneely1/14/23, 12:42 p.m.
Best pizza I’ve ever had in my life! One bite everybody knows the rules.
ryan.rutherford1/7/23, 4:20 a.m.
This is considered to be some of the best pizza not only in Atlanta and the state of Georgia,but in the entire USA. Based on such rave reviews and lofty scores, I had super high expectations coming in, which is somewhat ironic, considering the South isn’t exactly known for good pizza. Most pizzerias down here are chains or local joints that serve white bread topped with ketchup and melted provolone and call it pizza. Antico was founded by Giovanni DiPalma, who established the Little Italia section in West Atlanta which they say dates back to 1889, but I find that hard to believe. Nonetheless, they specialize in Neapolitan style Margherita pizzas, bigger than personal size, but not quite as large in size as a traditional round football pizza. These pies are roughly 14” and razor thin, almost like a bar pie. The dough is fairly chewy, similar to standard Neapolitan pizza, but substantially crispier; especially the crust, which is packed with crunch and not as soft and chewy as typical Neapolitan crust that gives your jaw a workout. The undercarriage is surprisingly firm, no flop thanks to the crispness and paper thin dough with a nice char and smokey flavor, very tasty on top of the terrific texture. The sauce is incredibly sweet due to the crushed San Marzano tomatoes, bursting with flavor, spiced nice with just enough kick to make up for the lack of coverage atop the pie. I wouldn’t mind a little more sauce to liven the dryer regions of the pizza. The bufala mozzarella is tremendous; fresh splotches mixed in with a shredded blend, creamy in texture, entwined with tight bar pie style cheese, truly delicious. A dusting of sprinkled Parmesan across the top draws out even more flavor from the cheese and assists in neutralizing the sweetness of the sauce. The wilted basil adds a smidge of flavor, while the extra virgin olive oil lubes up the pie perfectly. Make no mistake about it, this is very, very good pizza. Not quite on a New York level, probably a 7.8 in NYC; but considering this is the South, this pie definitely belongs in the 8s. If you’re in Atlanta, this place is certainly worth traveling to; however, I wouldn’t travel to Atlanta solely to try this pizza. But no doubt, this is the best you’ll find in the ATL.
mason.perlman11/4/22, 6:37 p.m.
An absolute fire pizza. The atmosphere is top notch, small little place with italian music. I’m not the biggest fan of Neapolitan pizza, so that’s why it’s not in the 9’s. But 0 complaints with this one. Worth a stop