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Eater Elements

Anthony Mangieri is known for the precision he brings to every pie at Una Pizza Napoletana, and the Apollonia, named for his young daughter, is no exception. In an Eater Elements interview, he breaks down everything from the way he pats out dough to why he chooses Molinari salami to top the pizza. The resulting pie, served only on Saturdays, is baked in his wood-fired Stefano Ferrara oven. "A lot of people don't know how to use the oven. Buying a Ferrara is like buying a guitar and thinking you can play Hendrix." [~ EN ~]

Una Pizza Napoletana

210 11th Street, , CA 94103 (415) 861-3444 Visit Website

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