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.
Cherry tomatoes, buffalo mozzarella, fresh garlic, extra-virgin olive oil, fresh basil, and sea salt. I cannot think of a more perfect pizza topping than late-summer California cherry tomatoes.
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.
Mangieri at Work
Each pizza cooks under Mangieri's watchful eye.
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.