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Antica Pizzeria & Market
Pizza restaurant · Altamonte Springs ·
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Orlando’s 16 Best Pizza Restaurants | Eater Miami
"Owner and pizzaiolo Piergiorgio Quintiero is a purist when it comes to making Neapolitan pies. Of course that means using finely milled Caputo Tipo “00” flour to make a dough that’s fermented for 72 hours before being stretched, topped, and fired in a 770-degree wood-fired Mugnaini oven for 100 seconds. The result? Gorgeous, gattopardo-spotted pies of the highest order." - Faiyaz Kara
