April 2, 2012 1 min to read
Anthony Mangieri, Legend of Pizza
Category : Great Pizza, How to make pizza, legends of pizza, Legends of Pizza Scoops
Anthony Mangieri is truly one of the Legends of Pizza.
He has true passion and puts part of himself in each pizza he creates.
Peter Reinhart first told me about Anthony:
He’s dedicated to the craft of pizza making. He makes so much pizza and so many dough balls a day. When they run out, he closes. That’s it. This is what I do. He doesn’t sell anything except pizza there and you can’t even buy…I don’t think he even sells bottled water there. He says: It’s just pizza because this is what I do.
Chris Bianco says of Anthony;
Now, with this great fervor of…you know, like for instance, I think Anthony at Una Pizza Napoletana does a great job. He is someone who is incredibly dedicated and I respect immensely.
I think he is someone that is doing something that is really important in our industry as far as a pizzaiolo. He’s in New York at Una Pizza Napoletana and he is doing something that is really important as far as really understanding technique and old method and kind of time honored Neapolitan recipes.
From:”Il Fatto Quotidiano”, daily italian paper:
Stands out as one of the best pizza makers in the world, Anthony Mangieri at Una Pizza Napoletana, doing an extraordinary job with mostly local products: just open Wednesday through Saturday, no reservations, just five kinds of pizza and five different italian wines on the menu.
You can watch this incredible movie of Antony here. Lisen to his unique pizza pholosophy. He has a sense of humor but he takes his pizza very seriously. For Anthony, pizza is his life.
Anthony has moved his operation to San Fancisco:
Una Pizza Napoletana
210 11th St + Howard St San Francisco, CA 94103
HOURS OF OPERATION
Wednesday Thru Saturday 5pm until out of dough
Website: Una Pizza Napoletana
Facebook: Una pizza
Thank you Anthony for all that you do. Pizza Therapy salutes you. And wishes you the absolute best!
You can watch another film about Anthony called Naturally Risen, here.
Anthony only uses Caputo ” 00″ Pizzeria Flour 25kg (55lb) Bag
You may not need a 55 pound bag of flour: Antimo Caputo 00 Pizzeria Flour (Blue) 12 Lb Repack