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.
