So, I went back to try a couple more things... Well, the important things. Another 'ZA and the only available at lunch Panini's. Take a peek, peeps...
(STG, #05)Consistency is still somewhat of an issue, along with ticket order... The last order that went to the window was somehow pushed to the front. Nothing pisses people off than waiting 45 minutes for their pie while watching the last table get their pie within 10 minutes. Forgetting the panini order is also pretty much unacceptable. Okay, okay... Nevermind that bullshit, what about the fucking 'ZA, right? Well, the STG (San Marzano, smoked bufala, speck and shrooms) was still pretty darn good. The crust was a bit pale, another 30-45 seconds coulda made the difference, I didn't notice any of the pies get the lift to the top of the dome either for those last crucial seconds of evaporating the excess liquid. But overall, it was still a good tasting pie... I seriously hope they are aware of the current status of the product and tweaking is still in order. It's getting there, though.
(Piccante Panini)Available only during lunch (11am-3pm) are the paninis'... 5 different ones in total. The Piccante looked pretty good with smoked mozza, spicy salame and roasted pepper. The bread is made from the pizza dough... Pretty cool, but how does it taste? It was a bit dry and over cooked. It wasn't bad but I don't think I would risk it again for a pressed sandwich.
Overall, SDN is still getting their footing but all the right signs are there for a great Napoletana pie. Another couple of months is still needed like I said in the beginning but I would totally go back in between those couple of months.
Still 3.5 Stars.
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Why even bother with the sub-par 'ZA at No. 246 when this joint is right around the corner with a real life trained pizzaiolo from Naples at the helm? This place is a no frills Napoletana pizzeria (which it should be, focus is on food not decor) with an Acunto oven as the center piece. So, what's that make it, now? 4 Acunto ovens in Atlanta? Fuck yeah!
Walking around the joint and looking for the tell tale signs of quality ingredients is always on my radar. First things' first... Da oven.
(Acunto Oven)Simple and effective. The construction is well insulated to retain as much constant and stable heat as possible. This is key to a great pie... Well, there's a couple of different kinds of edible pie but let's stick with the 'ZA kind.
(Antimo Caputo "00" Flour)The right way to start a proper Napoletana pie... Da "00" Caputo high protein flour. You can see and taste the difference between "00" and AP... It's obvious as the difference between my marsupial pouch and a kangaroo's. I can fit a Joey and a couple Margheritas in mine. Git in mah belly!
(La Fiammante Pa' Pizza crushed tomatoes)Cans of this stuff were scattered all over the place. This is a good all around canned crushed tomato for regular 'ZA's and pasta dishes but I was looking for the elusive San Marzano tomatoes that is listed on menu for all their pizzas. San Marzano is required for true Napoletana 'ZA's. No exceptions. Period. Later, I find out that they keep the San Marzano tomatoes in the back. Hey, I would, too, that shit is expensive. I tried to sneak back there but Ambrogio Florio had the 1000 yard stare on me. I'm gonna give you to the count of 10, to get your ugly, yella, no-good keister off my property! Not really, but it felt like it. Haha!
(Pizze Napoletana, #07)Can you believe this shit? I didn't order the classic Margherita! This is the Napoletana which is San Marzano tomato, anchovies, bufala, black olives. It's a good looking pie, real nice... Just look at the cornicione! For a split second, I wanted to take this sexy piece of pie in the alley and do some outlandish shit to it. Mighta been because of the smell of the anchovies. I know you want to smell my fingaz afterwards. Go ahead, knock yourself out. But remember, you can pick your fwendz and you can pick yer nose... Eh, nevermind.
(Look at the char on the cornicione)So, how was it, you're prolly wondering... It was good, real good... But it needed a little tweaking to make it a great Napoletana pie. It was the little attention to details... Like consistent placement of the bufala, some areas had no cheese on it. You don't want to over load it with cheese but every slice should have some on it. The sauce was good but needed a little more kick to it. The crust was pretty on point (may need a tad more moisture), the char was spot on, over (lip of crust) and under (upskirt). The anchovies gave it that hint of saltiness to it and that's a good thing. The black olives (seems to be from the standard dusty old can) didn't do much for it, maybe if they used fresher olive?
Overall, it is the closest contender to Antico... With Fritti coming in third and Double Zero fourth. By month end, I will (have to) try to eat every pizze, maybe even a pizze bianco or two thrown in for good measure. The pasta dishes are prolly pretty good, too, but I'll get to that later. Lunch specials consists of paninis which looked interesting as well... But you come here for one thing really, the 'ZA.
This joint is not getting the hype it should be... Prolly because the sheep are still jerking off all over No. 246, whom's pizza is not even worth mentioning (I think they put the pizza on the menu last minute just to satisfy that void from Flour+Water's repertoire). I think in a month or two, after proper breaking in of the oven and a little adjustment to the sauce and dough, SDN will be pumping out consistently good 'ZA's day in and day out. No. 246 will be No. 86'd... Next!
Pump.
Pump.
Squirt.
PS- The Peroni umbrellas outside gave me false hope for a nice birra to go with da pie... But the 'ZA more than makes up for it.
3.5 Stars.
314 Church St
Decatur, GA 30030
(404) 371-0001
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