Guest
Walk into any slice shop in New York City and a pizzaiolo will claim to specialize in Neapolitan pizza. Naples’ singular approach to the dish has become a shorthand of sorts for any pie that seems to be thin, flat, and round in 2018. But at Una Pizza Napoletana, chef Anthony Mangieri is using imported ingredients and traditional cooking techniques to pay homage to his Neapolitan ancestry, all while creating a product that’s uniquely rooted in the five boroughs. Topped with buffalo mozzarella, San Marzano to
