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Using only four ingredients—water, flour, salt, and a natural starter—his dough-making process emphasizes simplicity while allowing for depth in flavor. He reflects on the importance of New York City tap water, adding that it acts as a vital catalyst for flavor. “It’s critical for the rich taste of our naturally leavened dough,” he emphasizes.

The Physicality of Pizza Making

As Mangieri dives into the physical labor of shaping and prepping the dough, he candidly speaks about the challenges of his job. Now 53 years old, he recognizes the demanding nature of working in a kitchen for over 15 hours a day. “It’s total manual labor,” he acknowledges.