The Neapolitan oven to eat all others (in 40 to 90 seconds, tops).

Video

Anthony Mangieri of Una Pizza Napoletana.

My weeknight time-saver.

Motorino takes over from Una Pizza Napoletana.

http://chowhound.chow.com/topics/638100 http://chowhound.chow.com/topics/638513 http://slice.seriouseats.com/archives/2009/07/confirmed-una-pizza-napoletana-upn-closing-anthony-mangieri-moving-to-sf.html

I have become a fan of UPN after several visits. However, they are only open Thursday through Sunday at night. I also credit Anthony Mangieri with inspiring a new generation of pizzaiolos. So if you like UPN you’ll also...

off topic a bit but i keep seeing that anthony mangieri vid on the side and can’t help but think YES that guy needs to come to toronto and open up an Uno.

I’m also going to a private lunch at Una Pizza Napoletana where I intend to teach Anthony Mangieri and Ed Levine a thing or two about pizza.

BAFU: Sorry to hear Al Antica didn’t cut it for you. Maybe I’ve been lucky the times I’ve been there. The pies were coming fresh out the oven. Have you tried Una Pizza Napoletana in the city? Attention to...

on the lower east side! http://www.chow.com/stories/11065\ you can be a part of this generations history..... this pizza is made from the “present day's” gennaro lombardi, anthony mangieri

So the SF Chronicle is saying Anthony Mangieri (of Manhattan’s Una Pizza Napoletana and Chow’s Obsessives fame) may be pulling up stakes and eventually setting up shop in SF. Let the pizza wars continue!

No hipster pretense at Difara’s, thats for sure :) I understand what you mean about the rash of ‘too cool for school’ servers and pizzamakers on the NY scene in recent years. I am also willing to bet that we...

Una Pizza Napoletana on east 12th street between first and second avenues in Manhattan is incredible pizza. The owner, Anthony Mangieri, is so proud of his ingredients and pizza quality that he doesn’t have toppings....

still had some dough left. then anthony (the owner) slipped next door to the little and lovely turkish cafe and brought us back some excellent espresso. all in all – delightful.

Neapolitan. If that is the case then a better comparison would be what Anthony Mangieri is doing at Una Pizza Napoletana, or Il Pizziaolo in Pittsburgh among a very few others.