A pure, simple sauce of San Marzano tomatoes; olive oil that seems to draw out the creaminess of the buffalo mozzarella; basil and sea salt. The simplest pizza imaginable, and the best rendition of it I've ever had.
Right at Home
We got a smile out of him.
It's hard to see Mangieri's workspace as anything less than a stage. Walk into the warehouse and you're met with the massive tiled oven, a robin's egg blue, and a small counter just in front, where the man stretches, tops, and finishes every pie. It's set forward enough that every seat in the place has a view of the pie-slinging action. The message is hardly subtle: you're watching an artist at work. Pizza as performance art.
The crust was airy and elastic, pleasantly springy, with a bit of char and a lot of wood-smoky flavor.
Black and white.
Even the pizza's interior gets the occasional bubble.
The best way to sum up the UPN crowds right now? I only saw two tables where someone wasn't on an iPhone, documenting the experience.
Stack it Up
The wood fueling Mangieri's fire.