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Every piece of dough needs to be portioned wisely to avoid over-proofing before it can be cooked. Mangieri's experience shines through his adeptness at rapidly weighing and shaping the dough, which will ultimately comprise about 135 pizzas for the night. Timing is everything, and every step in his routine influences the final product.

Sourcing Ingredients: Quality Over Quantity

A true artisan, Mangieri prioritizes using the highest quality ingredients for his pizzas. His mozzarella, imported from Italy, undergoes careful preparation to ensure it doesn't water down the final dish. He skillfully drains the cheese for hours to mitigate excess moisture before applying it to the pizzas.