The oven is preheating, a pizza is ready to finish, and most of the preparation has already happened in an Antico kitchen. The dough has been shaped, the toppings arranged, and the first stage of baking completed before the pizza reaches home.
That arrangement is central to the delivery offerings from Antico Casa and the wider Antico Pizza Napoletana shipped range. Antico prepares these pizzas using a partial-baking method, leaving the final oven stage to be completed shortly before the meal reaches the table.
Two Kitchens Share the Work
Preparing a Neapolitan-style pizza involves several stages before it reaches the oven. The dough needs time to develop, the crust must be shaped, and the sauce and toppings have to be assembled.
Antico handles those stages before its par-baked pizzas are packed for delivery. The partially cooked format means the customer receives a prepared pizza with one final baking stage ahead of it.
That arrangement gives each kitchen a different role. Antico performs the preparation and initial cooking, while the home oven completes the pizza at the time it will be served.
The appeal is especially easy to understand with the classic Margherita. Its tomato, mozzarella, basil, and garlic are already arranged on the crust, leaving the final bake to bring the ingredients to serving temperature.
The Quasi Cotto Method Begins at Antico
For its shipped pizzas, Antico Pizza Napoletana describes a process called Quasi Cotto. The method begins the pizza’s cooking in Antico’s Italian ovens before it is sent to customers for finishing at home.
Traditional restaurant pizza ovens operate at temperatures that ordinary home ovens generally cannot reach. Starting the bake in Antico’s own ovens allows part of that restaurant preparation to happen before the pizza leaves the kitchen.
The final stage then takes place in a conventional home oven. Antico’s shipped pizzas are prepared for that transition, with cooking instructions provided for the product arriving at the customer’s address.
