Celebrating 300 Episodes with Pizza Legend Anthony Mangieri

Summary

Anthony Mangieri, Una Pizza Napoletana in New York City, on The Hot Slice Podcast with Pizza Today

To celebrate the milestone of 300 episodes of The Hot Slice podcast, we’re chatting with a true pioneer of the U.S. pizza industry: Anthony Mangieri of Una Pizza Napoletana. 

Anthony Mangieri, Una Pizza Napoletana in New York City, on The Hot Slice Podcast with Pizza Today

For nearly 40 years, Mangieri has been obsessively chasing the perfect pizza, but his journey hasn’t been a straight line. In this special anniversary episode, he opens up about his evolution to embrace the transformative power of hospitality. We dive deep into his daily experiments – from tweaking firewood blends to pushing dough hydration to the absolute limit – and why, even after four decades, he feels like he’s still learning every single day. 

Tune in to hear how a relentless work ethic and a refusal to compromise on authenticity built one of the world’s most revered pizzerias. 

In this episode, we discuss: 

• The evolution of Una Pizza Napoletana over 30 years. 

• Why hospitality matters just as much as the food. 

• Dough hydration and oven management. 

• The philosophy of staying true to your craft in a saturated market. 

Ready to be inspired? Listen up! 

Show Notes:  

Una Pizza Napoletana 

The backstory behind Mangieri’s devotion to gelato, as told to Pizza Today. 

Pizza Expo is coming up! Register today! 

Thank you to our sponsor

Summary

Anthony Mangieri, Una Pizza Napoletana in New York City, on The Hot Slice Podcast with Pizza Today

To celebrate the milestone of 300 episodes of The Hot Slice podcast, we’re chatting with a true pioneer of the U.S. pizza industry: Anthony Mangieri of Una Pizza Napoletana. 

Anthony Mangieri, Una Pizza Napoletana in New York City, on The Hot Slice Podcast with Pizza Today

For nearly 40 years, Mangieri has been obsessively chasing the perfect pizza, but his journey hasn’t been a straight line. In this special anniversary episode, he opens up about his evolution to embrace the transformative power of hospitality. We dive deep into his daily experiments – from tweaking firewood blends to pushing dough hydration to the absolute limit – and why, even after four decades, he feels like he’s still learning every single day. 

Tune in to hear how a relentless work ethic and a refusal to compromise on authenticity built one of the world’s most revered pizzerias. 

In this episode, we discuss: 

• The evolution of Una Pizza Napoletana over 30 years. 

• Why hospitality matters just as much as the food. 

• Dough hydration and oven management. 

• The philosophy of staying true to your craft in a saturated market. 

Ready to be inspired? Listen up! 

Show Notes:  

Una Pizza Napoletana 

The backstory behind Mangieri’s devotion to gelato, as told to Pizza Today. 

Pizza Expo is coming up! Register today! 

Thank you to our sponsor