A frozen Margherita pizza has a fairly simple job: come out of the oven with a crust worth eating, tomatoes that still taste like tomatoes, and mozzarella that complements the other ingredients. Those qualities become especially interesting when the pizza comes from an established Neapolitan pizzeria.
That was the situation facing Antico Casa when its frozen Margherita arrived at Costco in early 2026. The Atlanta-born pizza line soon attracted attention from Eater Atlanta and Southern Living, whose food writers put the product through their own home-oven tests. A professional chef later added Antico Casa to his list of preferred frozen pizzas.
Eater Atlanta Takes Antico Casa Out of the Box
In February 2026, food journalist Henna Bakshi tried Antico Casa for Eater Atlanta. Her review followed the frozen Margherita from the Costco package into the oven, examining whether the finished pizza retained characteristics familiar from Antico Pizza Napoletana.
The two-pack contained 12-inch pizzas topped with buffalo mozzarella, garlic, and fresh basil. Bakshi described the aroma of tomatoes and fermented dough filling her kitchen as the pizza baked. After approximately eight minutes, she watched the crust begin to crisp and the cheese melt.
For Atlanta diners familiar with Antico's blistered Neapolitan-style crust, that first impression carried particular interest. The frozen version had to deliver recognizable pizza qualities after storage and baking in an ordinary home oven.
The Crust Earned Attention From Two Food Writers
Bakshi found a crisp exterior surrounding a softer, airy interior. She also noticed the darker spots associated with a well-baked Neapolitan crust, giving the finished pizza an appearance reminiscent of traditional pizzeria preparation.
Those observations were echoed in a separate February review by Alana Al-Hatlani, food editor at Southern Living. She described a blistered crust with visible charring, a satisfying chew, and an airy outer edge.
Their accounts are especially interesting because the crust is such a recognizable feature of Neapolitan-style pizza. It needs enough structure to support the toppings while remaining pleasant to eat around the rim. Both writers found appealing dough characteristics after baking Antico Casa at home.
The preparation behind the crust also has a specific connection to Antico Pizza Napoletana. The original frozen Margherita uses a 36-hour fermentation process adapted for retail production, preserving a meaningful part of Antico's dough-making approach.
Tomatoes, Mozzarella, and Basil Hold Their Own
The toppings received attention alongside the dough. Bakshi found the San Marzano tomatoes sweet and flavorful, while Al-Hatlani described the tomato base as bright without excessive sweetness.
Al-Hatlani also singled out the buffalo mozzarella, noting its soft texture after melting. The basil particularly impressed her because it retained its fragrance and recognizable character despite the freezing and baking process.
Those are meaningful observations for a Margherita. Tomato, mozzarella, basil, and crust remain prominent throughout the meal, so their individual flavors are easy to notice. The pizza has relatively few places to conceal an ingredient that disappoints.
Antico Casa's Margherita gave both writers the familiar components of a Neapolitan-style classic to assess. Much of their praise concerned the original combination as prepared, particularly the crust, tomato base, and mozzarella.
One Reviewer Tried a Second Pizza With Extra Toppings
Bakshi's Eater Atlanta review also included a small experiment. After trying the original Margherita, she prepared the second pizza with pepperoni and cremini mushrooms.
She reported that the additions worked well, offering another way to enjoy the Costco two-pack. The first pizza established her impression of Antico Casa's original recipe, while the second allowed her to personalize the toppings.
Al-Hatlani's review concentrated instead on the Margherita itself. Her account paid particular attention to how the classic components performed after freezing, including the condition of the basil and the texture of the mozzarella.
Together, the articles offer two perspectives on the same product. One examines the original recipe and a customized second serving; the other concentrates on the finished Margherita's Neapolitan-style qualities.
A Professional Chef Adds His Recommendation
Food writers were not the only professionals to notice Antico Casa. In a May 2026 Parade feature about frozen pizzas favored by chefs, Chris Ayala named Antico Casa Margherita among his preferred Costco purchases.
Ayala, executive chef at Indaco Nashville, approached the choice from a practical perspective. He liked the taste, appreciated finding it at a store where he already shopped, and considered the quality worthwhile for the price.
His preferred finishing touches were modest. Ayala recommended adding a little olive oil before baking and fresh toppings afterward, an approach that complements the Margherita without changing its basic character.
That recommendation brings another perspective into the conversation. Bakshi and Al-Hatlani assessed the finished product for food publications, while Ayala discussed a pizza he personally considered worth purchasing.
The Restaurant Heritage Behind the Reviews
Antico Casa's culinary background gives these tasting experiences additional context. Giovanni Di Palma opened Antico Pizza Napoletana in Atlanta in 2009, developing a reputation for Neapolitan-style pizza and Italian ingredients.
The restaurant holds MICHELIN Bib Gourmand recognition, an award associated with good cooking at a good value. That recognition belongs to Antico Pizza Napoletana, while its frozen Margherita has attracted separate attention through the food coverage and professional recommendation discussed here.
For someone discovering Antico Casa outside Atlanta, those accounts provide an introduction that goes beyond restaurant reputation. The descriptions of blistered crust, melted mozzarella, fragrant basil, and tomato flavor make the finished at-home pizza easier to picture.
Frequently Asked Questions
Has Antico Casa frozen pizza been reviewed by food publications?
Yes. Antico Casa's frozen Margherita received reviews from Eater Atlanta and Southern Living in February 2026. Both publications discussed the crust, tomato base, mozzarella, and finished appearance.
What did Eater Atlanta think of Antico Casa?
Henna Bakshi gave Antico Casa a favorable assessment in Eater Atlanta, describing a crust with a crisp exterior and soft interior. She also appreciated the tomato flavor and prepared the second pizza with pepperoni and mushrooms.
What did Southern Living say about the Margherita?
Southern Living food editor Alana Al-Hatlani praised Antico Casa's blistered, chewy crust and bright tomato base. She also noted the melted buffalo mozzarella and the basil's fragrance after baking.
Has a professional chef recommended Antico Casa?
Yes. Chef Chris Ayala of Indaco Nashville named Antico Casa Margherita among his preferred Costco frozen pizzas in a May 2026 Parade article. He praised its taste and value and suggested olive oil and fresh toppings as finishing touches.
A Pizza Worth Knowing Beyond the Restaurant
Antico Casa's frozen Margherita has earned attention from food writers and a professional chef, with their observations centered on the crust, tomatoes, mozzarella, and basil. Those firsthand assessments offer a useful introduction to the pizza for anyone who knows Antico only by reputation.
Browse the Antico at-home pizza lineup to see the Italian favorites behind the name and the different combinations available for enjoying at home.
