By Meredith Arthur and Eric Slatkin
An oven built by hand, tile by tile. Four pizzas on the menu, with no fancy-pants toppings. Anthony Mangieri does one thing at Una Pizza Napoletana
, and he does it the very best way he can. (A note on mozzarella: With problems over tainted mozzarella
from Naples, Mangieri has found a domestic version, Bubalus Bubalis
, that he says “is really great on the pizza and super fresh.”) Update: Mangieri closed his New York pizzeria in the summer of 2009. He reopened it in San Francisco in 2010.