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.

Peter Reinhart and Chris Binanco in Legends of Pizza, Volume 1

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

	Description: Pizza: A Slice of Heaven
Regular price: 9.98 USD
Our price: 9.98 USD

Ed Levine takes his pizza seriously. He consumed over a thousand slices in twelve months, in twenty states and several countries. The result of this journey, A Slice of Heaven by Ed Levine, is a volume dedicated to America’s favorite food.

Levine reviews all manner of pizza and pizzerias. He tries the fantastic as well as the mediocre. He begins his quest at the source of all pizza, Naples, Italy. He samples pizza from the East to the West Coast and many places in between. His focus is on pizza so memorable that his heart pounds just thinking about it. Levine has developed his own rubric for rating pizza. He notes the criterion is the fuel source, the oven, the crust, the mozzarella, the sauce and the balance.

This book is more than just a review of great pizza. Within these pages are adventurous tales filled with pizza obsession, passion, heartbreak, and enlightenment. You will even find a cure for the dreaded “Pizza Burn”. Pizza Burn occurs when searing hot cheese meets the unprotected roof of your mouth. He also includes a pizza recipe for the home cook. Ed Levine has done his homework.

Levine is wise enough to enlist the assistance of such luminaries as Chefs Mario Batali and Peter Reinhart (American Pie: My Search for the Perfect Pizza), Nora Ehron, Jeffery Stiengarten and many others. These authors add much varied flavor to the different tastes in the book. In some ways this book is a collaborative effort full of Pizza anecdotes and reviews, however, Levine pulls it altogether in the end.

Levine is very straight forward about his pizza picks. He is a New Yorker, and his choices have a New York spin. He feels (as many New Yorkers feel), New York is the center of the pizza universe. He is not a pizza elitist, however.

He nods his head to the famed New Haven, Connecticut Pizza; Pepe’s, and Sally’s Apizza. He does acknowledge Wooster Street in New Haven, as being a stronghold of some of the best pizza in America. He searches New York, Boston, Chicago, The Mid West, The South, The Southwest, and The West Coast. He even touches on South American Pizza. He takes a stab at Bar Pizza, Frozen Pizza, Chain Pizza and Internet Pizza (pizzatherapy.com, a web site based in Hawaii, is referenced).

Levine rates Hawaii pizza, by enlisting the assistance of Joan Namkoony and John Heckathorn from Honolulu Magazine. As part of their research, they ordered fourteen pizzas from “Kahala to Mapunupuna” and brought them back to their office for a pizza party. After a blind-test-side-by-side comparison, one pizza came out on top: Antonio’s New York Pizzeria. Owners (and cousins) Anthony Romano and Joe Tramantano are transplanted from Connecticut carrying on the thin crust pizza tradition here in Hawaii.

I recommend Pizza: A Slice of Heaven! without hesitation or reservation. This is a wonderful book for anyone who ever enjoyed a pizza. Levine does not sugar coat any of his reviews or recommendations. The book is totally opinionated and therein lies it’s charm. Levine is already braced for controversy and asks readers to contact him with additional suggestions for future editions of Pizza: A Slice of Heaven!

For now, we will savor Pizza: A Slice of Heaven!, for we have found, “Pizza on Earth…”

I cornered two Italian pizza masters (pizzaioli) at the Pizza Expo in Las Vegas.

I told them I was not leaving until they gave me their best pizza tips.

They had no idea what I was talking about: they do not speak any english.

They just nodded and waved. Nodded and waved.

I decided to find an Italian translator.

I needed to know the secret. I had to know their best advice. I had to discover what made great pizza, great!

I needed to have the best pizza advice, from Antonio Stariata and Adolpho.

Don Antonio Stariata and Adolpho, two master pizza makers from Naples, share their best pizza tips. This interview was conducted at the Pizza Expo, in Las Vagas.

And you need great pizza tools to make great pizza. Check out this pizza peel:

Epicurean Cutting Surfaces 21×14-in. Pizza Peel Series Pizza Peel The Pizza Peel won’t necessarily help you to hand toss the dough, but it just might make you want to. It works great with frozen pizzas as well. The beveled front edge helps to scoop the perfect pie from the oven and the hole in the handle makes for a convenient hanging option.

Epicurean Cutting Surfaces 21×14-in. Pizza Peel Series Pizza Peel

This is one of the most amazing pizza ovens, I have ever seen.

Watch as the oven revolves. The pizzas are cooked compleely in just a few minutes.

A most incredible way to cook pizza.

This oven is avaiable from Goodfellas Woodfired Pizza School.
Ask For Scot THE BEST OVENS IN THE WORLD! 718 987- 2422

Music in this video from Glen Kaiser Band.
The Glen Kaiser Band rocks and so does this pizza oven!

pizza on earth,

Albert Grande
The Pizza Promoter

Here is an amazing show of professional pizzaioli at the Pizza Expo.

The Pizzaioli from Italy make pizza at Pizza Expo. Watch the dough technique.

These pizza master came to make pizza. The pizza pros made pizza after pizza. Each pizza was then passed out to the crowd. The pizzas were consumed in minutes.

Amazing pizza!

Watch the incredible dough technique. See how they shape their dough.

Learn more about pizza:
How to use a pizza stone.

The Pizza Promoter

Pasta Therapy