'Newsday' on Una Pizza Napoletana

Posted by Adam Kuban, October 7, 2005 at 9:30 AM

One of Slice's favorite local food writers, Josh Ozersky, checks in with a story on Anthony Mangieri of über-traditional pizzeria Una Pizza Napoletana. Ozersky likens Mr. Mangieri to a young Dom DeMarco, oh he of Di Fara fame.

In his way, this young guy with tattoos covering both arms is a soul brother to the city's greatest and most single-minded pizza maker, Dominic DeMarco of Di Fara pizza in Brooklyn. Neither man seems to have any interest in the world beyond the loving, lingering task of making perfect pizzas one at a time.

Mr. Ozersky describes a UPN pie: "Pliable and elastic, the crust supports tomatoes that pop like a garden salad, and a thin layer of buffalo mozzarella which, thanks to Mangieri's practice of not over-refrigerating the stuff, keeps its extraordinary milky sharpness. Extra-virgin olive oil and oregano round out this concerto of rarefied tastes."

Delicious. It's only 9:30 a.m., and I'm hungry already.

Una Pizza Napoleana
Location: 349 East 12th Street, Manhattan NY
Cost: $16.95 per pie

photograph by Willie Davis for Newsday

Post a Comment Favorite this!  (0)

Tags: Di Fara, East Village, Manhattan, Neapolitan-Style, NYC, reviews, Una Pizza Napoletana, wood-oven