Anthony Mangieri
Founder of Una Pizza Napoletana, known for bringing authentic Neapolitan pizza to America. His dedication to traditional methods and quality ingredients has influenced a generation of American pizzaiolos.
Una Pizza Napoletana Dough
Note: Deduced from public interviews and documented techniques
Ingredients
- Type 00 flour 1 kg
- Water 580-600 ml
- Sea salt 30 g
- Fresh yeast 2-3 g
Technique
Mix water and flour, rest 30 minutes. Add salt, then yeast. Knead until smooth and elastic. Bulk ferment 2 hours, ball into 250g portions, rest 6-10 hours at room temperature.
Notes
Room temperature should be 20-22°C. The dough should be soft but not sticky. Bake in wood-fired oven at 900°F (480°C) for 60-90 seconds. Hand-stretch only, no rolling pin.
Iconic Pizzas
Margherita
The perfect Margherita - simple ingredients executed flawlessly. San Marzano tomatoes, fresh mozzarella, basil, and olive oil.
Ingredients
- San Marzano tomatoes
- Fresh mozzarella di bufala
- Fresh basil
- Extra virgin olive oil
- Sea salt
Technique
Hand-stretch to 12 inches. Add crushed tomatoes, torn mozzarella. Bake 60-90 seconds until leopard-spotted. Add basil and oil immediately after.
Marinara
The original pizza - just tomatoes, garlic, oregano, and olive oil. Perfect in its simplicity.
Ingredients
- San Marzano tomatoes
- Garlic
- Oregano
- Extra virgin olive oil
- Sea salt
Technique
Stretch dough, add crushed tomatoes, thinly sliced garlic, oregano. Bake until edges are charred. Finish with generous olive oil.
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