A Day in the Life of Anthony Mangieri: Crafting the Perfect Pizza
Introduction: The Passion Behind the Pizza
Nestled in the vibrant Lower East Side of New York City, Una Pizza Napoletana stands out not only for its incredible pizza but also for the tireless dedication of its owner, Anthony Mangieri. Voted the best pizza in the world twice, Mangieri’s establishment has made a name for itself by blending tradition with innovation. This article takes you through a typical day in Anthony's life as he prepares for another night of service, showcasing his unwavering commitment to his craft.
Mangieri begins his day early, arriving at the restaurant around 8:00 or 9:00 AM. He takes personal responsibility for every piece of dough that rolls out of his kitchen. “I’ve made every single piece of dough since 1996,” he states, underscoring that every element requires meticulous attention.
The process commences in the dough room, where Mangieri defines the essence of his pizza. His method detaches from standard recipes, favoring constant experimentation. Each day, he adjusts the mixture of four to eight different types of Italian flour to achieve the perfect balance of flavors and textures. He mentions how the pizza dough is “a living thing,” influenced by various environmental factors.
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.
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.
Moreover, he utilizes a handmade oven from Italy that has been crafted specifically for his requirements over nearly three decades. “This wood-fired oven adds about 50% difficulty every night,” he admits, “but when it works right, it’s magical.”
Creativity in Side Dishes: Sorbetto and Cremolada
Beyond pizza, Mangieri brings his love for ice cream into the restaurant, inspired by his grandfather’s profession. Each day, he experiments with fresh flavors, making his sorbetto and cremolada from locally sourced fruits. He highlights the importance of creating a lighter, refreshing dessert that contrasts with the richness of pizza.
“This is such a nice way to end a meal,” he explains, adding that the freshness of handmade ice creams enhances the dining experience.
As closing time approaches, the restaurant staff gathers for a pre-shift meeting. Mangieri emphasizes the collective responsibility of each team member, fostering a collaborative environment where everyone works to enhance the guest experience.
With a line forming outside by 5 PM, the momentum of the evening shifts into an intricate dance of pizza production. Mangieri works in a streamlined system with his assistant, Sean, leading to an efficient workflow in the kitchen.
The duo crafts each pizza with speed, topped with Mangieri’s carefully sourced ingredients. Despite the mechanical pace of the kitchen, he ensures a personal touch in every pie, stating, “I’ll never touch the edges of the dough. If you push on it, you’ll deflate the air, which can ruin it.”
Conclusion: The Endless Pursuit of Perfection
As the night wears on and pizzas continue to emerge from the oven, Mangieri demonstrates the endpoint of his day-to-day artistry. His method is one of continual evolution, always striving to enhance and innovate, whether through dough, toppings, or service.
In a busy city renowned for pizza, Anthony Mangieri’s Una Pizza Napoletana stands as a testament to the beauty of dedication and craftsmanship. For visitors and pizza aficionados alike, it offers not just a meal but a glimpse into the rich narrative of what it means to be a true pizza maker. As he puts it succinctly at the end, “Not bad for an old guy.” This simple phrase captures a life lived fully through the love of food and the joy of sharing it with others.
Part 1/8:
A Day in the Life of Anthony Mangieri: Crafting the Perfect Pizza
Introduction: The Passion Behind the Pizza
Nestled in the vibrant Lower East Side of New York City, Una Pizza Napoletana stands out not only for its incredible pizza but also for the tireless dedication of its owner, Anthony Mangieri. Voted the best pizza in the world twice, Mangieri’s establishment has made a name for itself by blending tradition with innovation. This article takes you through a typical day in Anthony's life as he prepares for another night of service, showcasing his unwavering commitment to his craft.
The Art of Dough Making
Part 2/8:
Mangieri begins his day early, arriving at the restaurant around 8:00 or 9:00 AM. He takes personal responsibility for every piece of dough that rolls out of his kitchen. “I’ve made every single piece of dough since 1996,” he states, underscoring that every element requires meticulous attention.
The process commences in the dough room, where Mangieri defines the essence of his pizza. His method detaches from standard recipes, favoring constant experimentation. Each day, he adjusts the mixture of four to eight different types of Italian flour to achieve the perfect balance of flavors and textures. He mentions how the pizza dough is “a living thing,” influenced by various environmental factors.
Part 3/8:
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.
Part 4/8:
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.
Part 5/8:
Moreover, he utilizes a handmade oven from Italy that has been crafted specifically for his requirements over nearly three decades. “This wood-fired oven adds about 50% difficulty every night,” he admits, “but when it works right, it’s magical.”
Creativity in Side Dishes: Sorbetto and Cremolada
Beyond pizza, Mangieri brings his love for ice cream into the restaurant, inspired by his grandfather’s profession. Each day, he experiments with fresh flavors, making his sorbetto and cremolada from locally sourced fruits. He highlights the importance of creating a lighter, refreshing dessert that contrasts with the richness of pizza.
“This is such a nice way to end a meal,” he explains, adding that the freshness of handmade ice creams enhances the dining experience.
Part 6/8:
Pre-Shift and Service: A Collaborative Atmosphere
As closing time approaches, the restaurant staff gathers for a pre-shift meeting. Mangieri emphasizes the collective responsibility of each team member, fostering a collaborative environment where everyone works to enhance the guest experience.
With a line forming outside by 5 PM, the momentum of the evening shifts into an intricate dance of pizza production. Mangieri works in a streamlined system with his assistant, Sean, leading to an efficient workflow in the kitchen.
Part 7/8:
The duo crafts each pizza with speed, topped with Mangieri’s carefully sourced ingredients. Despite the mechanical pace of the kitchen, he ensures a personal touch in every pie, stating, “I’ll never touch the edges of the dough. If you push on it, you’ll deflate the air, which can ruin it.”
Conclusion: The Endless Pursuit of Perfection
As the night wears on and pizzas continue to emerge from the oven, Mangieri demonstrates the endpoint of his day-to-day artistry. His method is one of continual evolution, always striving to enhance and innovate, whether through dough, toppings, or service.
Part 8/8:
In a busy city renowned for pizza, Anthony Mangieri’s Una Pizza Napoletana stands as a testament to the beauty of dedication and craftsmanship. For visitors and pizza aficionados alike, it offers not just a meal but a glimpse into the rich narrative of what it means to be a true pizza maker. As he puts it succinctly at the end, “Not bad for an old guy.” This simple phrase captures a life lived fully through the love of food and the joy of sharing it with others.