Game Meat Grub for the Big Game
Sunflower-Seed Milk Substitute
Low-Fat Fish Dishes
Faux Pas: The Chef Was Texting
Open a Beer with a Piece of Paper
Belgian Brewers Are Copying Us!Obsessives: Pizza
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.
Dude, Respect!
We have Franco Manca here in Brixton, South London UK which has the same philosophy.
Check www.unapizza.com/sf/naturally_risen.html for three more great Mangieri videos. There's also this clip from his new place: www.youtube.com/watch?v=EoYJ4CbfSqA
I can watch these over and over.
Wow, and I thought *I* was obsessive! Great video, I love his attitude.
If you want to make the best pizza at home, with the properly fermented dough and charred base (without hacking your oven Varasano style), check out my method & recipe pages at http://www.breadsecrets.com/pizza.html
Great video! You can tell this guy really loves pizza. It looks so good too. :)
Thanks so much for posting this video.
Everyone who loves pizza should watch this video.
I have heard about Anthony Magieri from Peter Reinhart while we recorded Legends of Pizza, Volume 1.
Chris Bianco also praised Anthony, when I interviewed him.
Una Pizza Napolentana is an amazing pizza place.
One of my dreams is to go there for pizza and to meet Anthony in person.
I just...+READ
Thanks so much for posting this video.
Everyone who loves pizza should watch this video.
I have heard about Anthony Magieri from Peter Reinhart while we recorded Legends of Pizza, Volume 1.
Chris Bianco also praised Anthony, when I interviewed him.
Una Pizza Napolentana is an amazing pizza place.
One of my dreams is to go there for pizza and to meet Anthony in person.
I just want to taste his pizza one time.
Then I want to shake his hand and thank him on behalf on pizza lovers everywhere.-COLLAPSE
I've been hearing about this place for years but haven't been up to NY for years. My question is, how does this pie stack up against Pepe's?
Next time we are in New York, we are making the time to stop by Una Pizza Napoletana. How can you resist someone with such passion for what he does?
Anyone from New England want to go meet this guy with me? Lolz.
lol. I love this guy. I want to meet him. He makes me almost want to go to NY for a pizza.
I love it. True passion for the fine art of Pizza making - in its purest form. I am aspiring chef / pizza enthusiast and this guy speaking from the heart. Or is it the stomach? No wait.. that's me...he just made me hungry
I also like to comment that I love How honest Anthony is, There is no real secret with success it is real hard work and it is integrity and knowing at the end of the day I did the best I could do for me and you!
To create demand I remember up in NY. my father use to tell me about a couple of restaurants which I cannot say capeche, they were smacking and the line was out the door once they...+READ
I also like to comment that I love How honest Anthony is, There is no real secret with success it is real hard work and it is integrity and knowing at the end of the day I did the best I could do for me and you!
To create demand I remember up in NY. my father use to tell me about a couple of restaurants which I cannot say capeche, they were smacking and the line was out the door once they expanded it was dead! ''Why" Lost the FEELING NO! portions were bigger lost the sauce and comfort? Maybe, The ambiance that was created was lost? I rather have small hole in the walls that are dynamic!
I'm Sorry for getting to emotional I Love what I do and say what it is!
I also will continue setting up greatness without Sysco or processes flour that is shit!
High Gluten natural Flour is the Bomb!
I really admire how Anthony takes his time to show you!
Jack'o!-COLLAPSE
Awesome.
Cost, Why Cost? hey I do not want to sound ugly but owning a pizza joint is a hard living trust me I have been in this field all my life!
Running 3 then 5 then its on!!!!!
I'm a nobody that coulda shoulda but didnta franchise our place with a couple of investors. I was just a small partner that assisted manage the shops quality and service that flew in worked and rolled up my sleeves.
if you do...+READ
Cost, Why Cost? hey I do not want to sound ugly but owning a pizza joint is a hard living trust me I have been in this field all my life!
Running 3 then 5 then its on!!!!!
I'm a nobody that coulda shoulda but didnta franchise our place with a couple of investors. I was just a small partner that assisted manage the shops quality and service that flew in worked and rolled up my sleeves.
if you do not sell product x4, We had to bring in another mix like tapas that meshed together to create the demand!
To boot, we shot for 100-pies to keep the doors open.....
We have it all worked out now with catering,Tapas,speciality Wine & Cheese shop!
Key to anyone's business Promote,Duplicate & Delegate,Traffic Count ,more to this story as you prob... know & make it fun.....-COLLAPSE
I admire this guys passion, intense but he's not a snob. Anybody know how much one of his pies cost?
Yes, True passion and love for the food and others is what makes a true Chef . I love to share life, especially mouth watering recipes and great creations of food presented by my past generations .
I take a lot of satisfaction in seeing the expression's of many people who want to chill a little for a quality pasta plate.
Or watching over a glass of wine while we are making home made raviolis or...+READ
Yes, True passion and love for the food and others is what makes a true Chef . I love to share life, especially mouth watering recipes and great creations of food presented by my past generations .
I take a lot of satisfaction in seeing the expression's of many people who want to chill a little for a quality pasta plate.
Or watching over a glass of wine while we are making home made raviolis or lasagna . Again Anthony is correct the wood burning oven is also the bomb or key with a lot of certain pasta dishes with the right cheeses!-COLLAPSE
How refreshing, he really gets the fundamentals! I believe that failing to understand the fundamentals (regardless of the dish) is what prevents most cooks from becoming great chefs. Oh by the way, don't forget to add the love too.
He is the pizza love man..Great that he does his work with such passion. He simply is an amazing guy and reminds me of a neighbor of mine in my early teens,who always told me that work is his worship. The taste to his pizzas doesn't come free!!! Fresh dough,real buffalo mozzarella,Slow oven cooking and a secret magical ingredient of LOVEEEE that makes the pizza treeessstii ummuahhhhh!!!
Boda Bing! I also love to make pizza with a medium thick because of the extreme hotter fires it is a little more forgiving. I have to tell you I have a problem putting goat cheese on a medium crust cause it burns so I put on a thinner crust to save the cheese? My clientele wants all the Foo Foo!
I will be seeing you soon!
This man is hero in my eyes!
It's just feels good to know, there are people like him, even if he's 4000 Miles away.
Oh my God! Looks amazingly delicious... I just sent an email to a girlfriend of mine who is in New York right now so that she can go have a taste of your pizza. I wish you were in San Diego! :-)
i absolutely love this place.
LOL! The pizza nazi.. I love him.. what a great man who stands next to his convictions!
I visited Una Pizza Napoletana because of this interview, and it was absolutely fantastic. I told him afterwards that it was the best pizza I've ever had, and he was very gracious. I'm looking forward to when I can go back.
This guy actually closes his shop when it's too humid because he feels the dough is not up to par.
I want to marry him!!!!!
Domenico De Marco of Difara is too old.
How can you not love this guy? Anthony Mangieri is honest, to-the-point and utterly admirable for being so straightforward. How can his pizza be anything but truly great?
Thank you Anthony for this great little window into your world, and thank the producers for such a great editing and production job. Sort of as simple and fabulous as Anthony's pizza probably is. I know where I want to go the...+READ
How can you not love this guy? Anthony Mangieri is honest, to-the-point and utterly admirable for being so straightforward. How can his pizza be anything but truly great?
Thank you Anthony for this great little window into your world, and thank the producers for such a great editing and production job. Sort of as simple and fabulous as Anthony's pizza probably is. I know where I want to go the next time I am in New York.-COLLAPSE
Hello from Turkey.
This pizzeria is a good stand against the gastronomy industry which uses to mess with recipes adding stuff and stuff, just to sell.
what is good is what is simple and tasty. we're lucky here in turkey that most of our food are still not touched by growing industrial products.
I have got to admit I feel this guy. You can't help but respect how dedicated he is to making a fine pizza, and he believes in what he's doing. Mad props to him!
i would like to know where to get his oven
Great video-I like the way he thinks.
I just hope he doesnt get set up for a Frowdown
Unless that might be a good thing (?)
good stuff.
This is what I call "spreadin the love"! It is so wonderful to come across such passion and artistry in the industry-Thanks Anthony for keepin it real!!!
I have got to taste this!!
I
Love
This
Guy.
Anyone that is this passionate and into his food and making it with love is a hero in my book! I heart Anthony!
Great now I have to go to Alberto's (Super unbelievably amazing pizza)...Thank God they're open til 4am.
Oops!
regarding the last paragraph on the last post, the mozzarella di bufola is made in Lazio, not Abruzzo as stated; it's also made in Puglia and now the cheese made in these two areas fetch more money than the D.O.P stuff from Battipaglia and Naples because of the problems there. People in Campania tell me that sales of mozzarella are down 80%.
how great to discover these vids and a real pizzaiolo . They bring back happy memories
I can't wait to get back to NYC and enjoy one of Anthony's pizzas next year.
I worked the oven in a pizzeria in Salerno circa '74 as a kid. The wood guy came round periodically and you would choose the wood off the truck, some slow burning and fast burning logs, lovely shavings to boost the oven for the last...+READ
how great to discover these vids and a real pizzaiolo . They bring back happy memories
I can't wait to get back to NYC and enjoy one of Anthony's pizzas next year.
I worked the oven in a pizzeria in Salerno circa '74 as a kid. The wood guy came round periodically and you would choose the wood off the truck, some slow burning and fast burning logs, lovely shavings to boost the oven for the last 'vampata' to finish off the pizza and bamboo which had to be cut to size then split into thin long splints which were used to pack pizza to go. No boxes, we just placed the bamboo between each pizza and wrapped em up in paper 4 at a time. I would spend the afternoon tending the oven and splitting bamboo! oven temperature was based on the colour of the bricks in the oven, if you weren't totally involved with your oven it misbehaved badly. to do 320 pizzas on a Sunday night (150 lire for a margherita to go) we would have to stop baking for a little while periodically to bring the oven back to temperature making sure it never got to a critical low as each pizza sucked a little more life out of the floor bricks. Fresh mozzarella was delivered daily for eating and any left over was drained and used the day after for topping pizza. 3 of us worked the pizzas, servicing the dining room and the take aways - customers just queued right into the kitchen from the back door- bizzare really. Groups of teenagers would order them to eat on the street- these were served 'a libretto' or 'like a book' folded in half and the bottom half with some paper wrapped around it.
my favourite pizzeria in Salerno still only did 4 pizzas when I visited last. Margherita, Marinara (no cheese) and Napolitana (no cheese). They also baked a folded calzone with braised endive .
On the mozzarella situation in Campania, apparently only certain farms and areas are affected but confidence is shattered and a lot of bufalo dairy farms are hurting as Italians are cagey about eating any mozzarella.I know of people who will eat it if it is made in, say, Abruzzo but not Campania.
Thanks again, the pizza looks brilliant.
gip-COLLAPSE
Great!
I will be paying you a visit buddy! I want to open a Pizzeria in the Carribean and I have always considered building my own Oven. We built our own ovens in the Carribean to bake bread.. I will grow the basil and tomatoes in my back yard(since we have warm weather year round). Love your passion buddy. Have the Chianti or Sangiovese ready when I arrive! Thanks!
GRENADACHEF
We've been talking to Anthony about the recent tainted mozzarella problem (which occurred after we shot this video), and his statement is: "The mozz [I use now] is made in Gardena CA from Bubalus Bubalis. It's not as complex in taste and texture compared with Italy's, when you eat it in Italy, but it is by far better then any imported into the USA."
Meredith
From the article: "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.”"
Actually, he didn't say that at all. He said real buffalo mozzarella was the good stuff and the domestic stuff "the taste just is not there. It doesn't have the magic."
Nothing like craving Anthony's pizza at 10:11AM from San Francisco. Lucky New Yorkers. He's hardcore...so very deliciously hardcore.
You got to admire his passion. I'm from São Paulo (Brazil) and pizza is something we take seriously here. Not fast food as it is usually served in America. Only in Italy I have tasted pizzas as good as the ones I can find here. So simple and so wonderful when properly baked. I sincerly sugest that Mr. Mangieri pay us a visit. He will learn a lot and never get disapointed.
Awesome!
Yowza! This is a man who knows what he wants and won't settle for anything less. "It's not done in any way but with love. And a little bit of anger." LOL...best line!