Anthony Mangieri of Una Pizza Napoletana Pizza Secrets at Pizza Expo
Вставка
- Опубліковано 10 вер 2024
- from legendsofpizza.... and
pizzatherapy.com
In this interview with Anthony of Una Pizza Napoletana shares pizza secrets. He gives the history of Una Pizza Napoletana. He is originally from New Jersey. His influences include Tontonno's and Grimaldi's in Brooklyn as well as John's Pizzeria.
He is very passionate about making pizza. He moved his pizzeria from New Jersey to New York. His pizzas became the stuff of legends. After a number of years in New York, he decided it was time for a change. He then decided to go to San Francisco. He is now back in New York.
The address in New York is
Una Pizza Napoletana
175 Orchard St, New York, NY 10002
Open 5:30-11PM Monday-Saturday
The website is: unapizza.com
This video was filmed at Pizza Expo
pizzaexpo.com
Check out The Pizza Therapy Pizza Book
amzn.to/2MIFC79 (Affiliate Link)
If you want to learn to make pizza please check out:
pizzatherapy.co...
If you love eating pizza, you are going to love making pizza… “You Will Learn How to Have Family Fun*, Save Tons of Money, and Make Pizza” Learn easy step by step methods to make pizza. Book explains the notion of Pizza Therapy and why pizza is much more than just flour, salt, yeast, and water. Describes ingredients you should use, pizza tools and how to use them.
Kindle version here:
amzn.to/2uBiXhF (Affiliate Link)
Map Video created using Google Earth: www.google.com...
The big takeaways here are "get your dough as wet as possible" and "don't overwork it" - I don't care if you're making pizza or pierogi. When the dough snaps back you've blown it. The yeast and the refrigeration... well... One of the hottest wood-fired pizza restaurants in California (Bettina's in Santa Barbara) lets its dough refrigerate for 2 days.
Major respect for this guy - he's no nonsense and knows his craft.
I love Anthony and wish I could have spent more time with him. He is so passionate about the craft of pizza!
*glad to see that this pizzeria is still open*
Me too! He is a legend in pizzamaking.
You're a very respectful interviewer. People can learn a lot from your humility
thanks
Best pizza ive ever had.People get bent when you say its better than the pizza in Naples. Taste is opinion, but for me, this dude makes the best pie ive ever had and was better than anything i had over there.
love his vibe. nice interview buddy
Thanks so much. I found Anthony to be very warm and forthcoming. He is a great guy!
Mangieri has great suggestions born from many years of experience. Thanks!
I love this guy. He embodies the true spirit of pizza!
Great interview with the the master!
Excellent logic applied to 14% High Gluten flour.
Good tips. I agree, hand mix the dough and use a sour dough starter works for me
Thanks for your pizza insights.
Good interview.
Thank you.
he said, fermentation out of the refrigerator, but what is the average temperature, since in some places it is very hot .. tks
Great question. I do not know the answer to this. Maybe someone else can help. I usually proof my dough in the fridge for 48 hours at least.
If you’re naturally leavening dough you want to shoot for low 70s ish. Always defer to thinking what would it be in Italy.
Naturally leavened are 70 is great. 85 turns into goo.
Good questions, good video
Thank you so much for your kind words! pizza on earth!
I don't really understand, use minimal yeast. Why?
You don't need much yeast to start your dough.
Less yeast = longer fermentation = better tasting and more easily digested bread/pizza
Better flavor, that's the secret
When he says to mix the dough as wet as you can handle, does he mean to make higher hydration dough?
Yes, I believe that is what he is talking about. For me a high hydration dough is very difficult to work with. It takes a bit of skill which I do not have. Thanks for your question.
Yes, that is what it is. It's a high-hydration dough and, they are very difficult to work with. If you do enough of them, over some time, you learn how to handle it and it becomes second to nature.
Does he use 00 flour?
Yes, he does but he is always changing things up. Here is a great article about all aspects of his pizza-making from a few years ago on Eater: www.eater.com/2014/4/24/6236589/the-apollonia-pizza-at-una-pizza-napoletana-in-sf
What hydration does he shoot for?
Great question. Next time I see him that will be my first question. Great question!
@@pizzatherapy He's an artist so I doubt he targets strict numbers but I will be happy with a ballpark guestimate. Visually it looks like borderline batter and I am guessing around 80%
You can make fresh yeast starter culture go to novita listiyani and cuorodellicto channels I did and even I was able and make a loaf of bread on my second try
Thank you for sharig this. Very helpful.