Atlanta has always seemed to lack a really good option for pizza. There are the usual delivery options that you can find almost everywhere as well as some local hot spots. Fellini’s has always been the go-to if you are just looking for a slice or two, and if you are looking for high quality authentic, Antico has the top spot. I have been a fan of Antico since it opened, but it’s a little out of my way and can be a little limited on options. So I truly wanted to find an option close to my home in Smyrna that can rival the quality of Antico. Tasked with this I did some research and found a spot that I can safely say may rival the top spot for pizza in Atlanta.
MTH Pizza has only been open for 3 short months and is still drawing in plenty of first-time patrons. They are starting to make a name for themselves with a fantastic review from the Atlanta Journal-Constitution and the hype behind them only seems to be growing. The interior of the restaurant is outside the norm with spray-painted walls that hold a graffiti aesthetic that is quite eye-catching. As I entered the restaurant a host greeted me with an artistic representation of the Atlanta skyline over their left shoulder. Further behind them and past the high-top community table there is a glass wall where you can watch the chefs tossing and crafting each pizza by hand. They are preparing these pies in front of a relatively modest open-faced stone oven. Above them sits another scrawl of graffiti that represents a pineapple being crossed out. I personally cannot disagree with this drawn statement on the sanctity of pizza.
The host then took me to a booth where a tilted mirror to my left reflected the restaurant around me. Above this mirror in graffiti lettering from wall to wall the quote “ I make dough but don’t call me a doughboy” is etched. Chuckling to myself about the relevance of this nod to Ice cube I turn my attention to the menu. There are three antipasto options as well as three salad options. Being by myself I knew that I couldn’t order too much if I had the intention of getting a pizza, but all of the options made it extremely difficult to choose. The north star meatball antipasto option looked mouth-watering but I was truly drawn to the burrata. I couldn’t have regretted this choice less. The burrata was incredibly fresh and creamy. As soon as I punctured the outer layer of the ball of burrata, the soft interior gathered on my spoon and spread easily on top of the accompanying toasted bread. I then drizzled the fig jam on top of the spread burrata and took my first bite. The cold smooth burrata perfectly accentuated the warm bread that had a salty flair that was matched by the sweetness of the fig. It was pure harmony of flavor in my mouth.
With the dueling flavors still mingling in my mouth I couldn’t help but be excited for the pizza that was still to come. My waitress couldn’t have been more helpful informing me about different ingredients that were listed in the build your own section which was quite accommodating. However, I decided to go with one of the ‘chef-driven’ pies that really grabbed my eye. Being a lover of mushrooms the Funghi pizza sang my name. It is a truly thought out composition of ricotta, roasted mushrooms, pecorino, and crispy time. While the toppings were incredibly well-sourced and delicious, what shone brightest was the crust. It was thin with a crisp outer layer, but still held the right amount of chew. It supported the toppings while holding its shape and integrity. It was simply culinary genius. The man behind the dough, Todd Mussman, spent nine months developing it and settled on a technique that requires three days to complete. It sounds like a lot of time but you cannot argue with the results he has achieved with this method. Chris Hall and Ryan Turner also deserve credit for this temple of pizza because this is a joint operation between the three.
While happily munching on some of the best pizza I have ever had, a range of music from the ’70s to the ’90s played while a disco ball spun. College basketball played on the TVs and overall chatter amongst the patrons could be heard. I had found my pizza go-to at last. I walked out the door with my leftovers in hand wishing I still had room left to finish off what was left of the static 16 inch sized pie and wondering what I would get on my next visit. As I reminisced the next day at lunchtime while I reheated what slices I had saved I wondered how good it would taste having sat in my fridge for a night. I can confirm that this pizza is impossibly good reheated. No sogginess or unnecessary oil randomly appearing. It’s almost like having it brought to you at the restaurant. MTH Pizza is a place that is for the pizza lovers who have been looking for that quality pie that Atlanta hasn’t seemed to find until now. I can tell you that I will be going back as soon as possible and bringing anyone who even mentions that they are slightly hungry.
