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New Webisode: Anthony Mangieri Part 4, The Margherita

Hi Everyone,

I’m still gathering photos and my notes from Pizza Expo so, while I continue to work on that, enjoy this latest in our Anthony Mangieri series. If you are just joining us, feel free to scroll down the home page to pick up the previous 3 segments (or you can always go to our “Webisodes” archive). Anthony, one of the most celebrated pizzaiolos in America, takes us through his process for making a classic Margherita pizza on his naturally fermented (aka sourdough) crust. If you’ve been following this series you already know how committed and connected he is to his ingredients and to his process. I have previously referred to him as the Chopin of Pizza, because of his laser focus on making this one style of pizza as perfectly as he can.  In subsequent webisodes we’ll learn some of his other tricks but, as we so often do here, we start with the Margherita — the pizza that most clearly defines the true pizza craftsman. We filmed this a couple of years ago in San Francisco, before Anthony moved Una Pizza Napoletana back to NYC, but as I watch this video I vividly recall how the flavors of his pizza burst in my mouth with both depth and complexity — much like the man who made it. Enjoy!




Geez, Peter, regarding the last sentence in your intro, please keep your intimate habits to yourself.

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Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.

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