Everyone loves pizza but few love it as much as Anthony Mangieri. His beloved New York City pizzeria Una Pizza Napoletana has just won the coveted title of best pizza in the United States from Italian site 50 Top Pizza. And it’s not the first time: This is Mangieri’s third consecutive year of taking the top spot on the global rankings. He’s also received rave reviews from websites and publications coast to coast.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 Munchies | 2018-06-13 19:00:02 |  1,220,753 Views |
This Man Baked Nothing But Pizza For 25 Years
There’s a good reason for that of course. Mangieri is obsessed with pizza and his passion started at a young age; his mother would drive him to famous pizza restaurants in the New York metropolis. The interest didn’t die with his youth but grew into a full-fledged obsession that Mangieri still cherishes — and for which he now regularly receives praise.
These days the Una Pizza Napoletana commander-in-chief focuses on daily experimentation with natural leavening and high-quality ingredients. Think the finest San Marzano tomatoes wild Amalfi oregano DOP buffalo mozzarella and Sicilian sea salt. Given this wealth of knowledge Chowhound was excited to sit down with Mangieri to get the inside scoop on his famous pizza recipe pizza-making tips and tricks and the biggest mistakes home cooks make when it comes to this most American of Italian dishes.
Most importantly it all starts with the crust. Your crust is literally the foundation of your pizza and if you don’t get it right you risk jeopardizing the entire enterprise. According to Mangieri to get it right you have to avoid commercial yeast at all costs and use natural leavening agents instead. Goodbye pot yeasts: “Our dough at Una is just flour water and salt” he explains. “Nothing else.”
