Obsessives - Pizza

An oven built by hand, tile by tile. Four pizzas on the menu, with no fancy-pants toppings. Anthony Mangieri does one thing at Una Pizza Napoletana, and he does it the very best way he can.
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[@RennKurusu]

I watched this way back when I was in high school, and I was reminded of this guy when I saw him on Billions some days ago. Good to see this guy getting recognition

[@SwissMarksman]

Is he still open tough? I hope so..

[@callanklimts]

I like him. Takes it seriously and doesn't think he has the best, he looks at his pizza as always improving. Great attitude. Id pay his prices.. its more than recipe, he puts his soul into it.

[@FrankAbyss]

I would rather buy a pie from someone who is highly opinionated about his trade. It shows that he cares about the slightest detail. That always makes for good eats!

[@joes.2788]

Very candid and honest interview. Anthony really understands what it's about and opposed to those who put fucking pineapple on their pizza. I don't think he was being an arsehole at all, like Lucas said. Great interview and insight.

[@BrazillianFOsho]

I fucking love this guy. He reminds me of how passionate I get about things

[@picvan]

I usually hate people that are super stuck up, but I like him because the reason he is stuck up is because he loves it so much.

[@toneloak]

Oh god he's out of control! I love this guy.

[@polingJames12]

Because he's making the point that that's not really even pizza if you bastardize it with extra toppings. He's a purist and I can respect that.

[@hidingzeus4306]

I thought he came across as completely and incredibly passionate about his craft.

[@sheslostcontrol24]

Pizza is serious business. As it should be.

[@Malangsufi]

If I could ever come to NY ever your place would be the first place I would go to eat Pizza

[@stealthypirate318]

EVERYONE SUCKS EXCEPT FOR ME!

[@Alex-dc3xp]

lol

[@equalitynoww]

dude, you don't know till youve been there

[@flaviasantini]

appreciate his passion and kinda agree with his point of view but... he cooks the basil leaves?? fresh basil must be added once the pizza's out of the oven...

[@JoeHell67]

I guess it's hard to sell real authentic italian pizza in most countries outside of italy.....but i hear him! i had my best pizza in italy in a small town, (can't remember the name..) at it was a whole different deal! Here in germany a 'good' pizza is topped with lot's of 'stuff' and finished with Gouda and Emmental cheese... you go figure why we love italian pizza so much...

[@writereducator]

Put in some time and study and you can make very good pizza at home. No kneed artisan dough aged a few days, very hot pizza stone, and like the guy says, minimal ingredients.

[@tito.tarantula]

Who's THEY?! 😂

[@LynxRecover]

@backyardbread I would watch that show.

[@TonioLoewald]

His pizzas look delicious. I make pizzas (from scratch) for my family several times a week, and while I appreciate his perfectionism, the idea that if you don't make pizza his way you're making crap is pretty annoying. He's not the "Greg House" of pizza, he's the "Soup Nazi" of pizza.

[@olbas2]

pizza maker in naples is one of the most highly paid jobs hmmmmmmmmmmmmmmmmmmmmmmmm something does not compute

[@felixcruzazul]

one word: dominos

[@AetherElemental]

37 people like pepperoni

[@microphlexx]

Try Dominos ;)

[@Skurvy2k]

jesus, this guy sure loves to asert his opinon as fact.

[@oopopp]

So this is a VEGETARIAN pizza place..... PASS....

[@pdude1911]

Go vegan !!!

[@totopizzaiolo]

hi Antony how are you....fine???? you remember? i'm Salvatore Pizzeria Totò Sapori in Quarto from Naples friend Stefano Ferrara....my compliments you very very good pizzaiolo and good luke !!!!! by Totò

[@HippyVeterano]

dr house

[@rw7aniat]

@backyardbread hhhhhh lol

[@bagghead47]

new york is the best

[@charlesluongo3778]

If you really want to piss this guy off and give him a heart attack, go in sit down, order a pizza and when hey brings it over to your table pull out a giant bottle of RANCH DRESSING and douse the entire pizza in it. Please have your camera phones ready.

[@Spookyaki1]

Charles Luongo lolol

[@totopizzaiolo]

hi Antony how are you....fine???? you remember? i'm Salvatore Pizzeria Totò Sapori in Quarto from Naples friend Stefano Ferrara....my compliments you very very good pizzaiolo and good luke !!!!! by Totò

[@Blokheadz]

oh my gosh i love his perfection to making pizza.. now thats what i like to hear.. straight from Italy he's getting the cheese. and pizza is one of my favorite all time foods.. and im picky about it..but man i wish there's a good pizza shop in my area.

[@eddwarddhenson2870]

i live in boulder and would recomend (no offense to the denver one but its not true napolitana) pizzeria locale. all flown in from italy too(oven hand made and shipped in) soooo good

[@albertolorusso]

all he says is true. He just forgot to mention long fermentation of the dough.

[@noobsaibot5285]

I watched this years ago and have tried find it again. Great looking pizza

[@brucelee12]

Dunno why you're all angry, just because he thinks other pizza places are shit. Ya'll need thicker skin.

[@rego00001]

Don't hate this is real pizza.

[@Xzo]

this guy is so arrogant. he acts like he is better than everyone. there are people that are far more humble that make far better pizza.

[@mrpandabites]

He is a pretentious ass. His story about how he took a sledgehammer to his oven because it was "better than all the other's he's had" but still "not built right" made me cringe. He's clearly just a control freak douche with delusions of grandeur.

[@elhornet7854]

I really like this dude and I want some of what he's pushin'. No bs, just someone who gives 110%.

[@JoeBlunt]

this guy is obsessed with Naples

[@satori-in-life]

+KennyHasGadgets True, buts that's because it's where Pizza is from originally.

[@raffaeleirlanda6966]

KennyKartel Yes he is obsessed ad long as Naples is the Touchstone to judge all pizze in the world. Unfortunately he is convinced being a pizza maker in Naples is a peak job, that is really absolutely far from the reality. Being a pizza maker in Naples is terribile job as you must stay near a oven almost all year long. This is good in winter, but in summer is really a risky job as you risk literally to faint because you can't use air conditioning or it will alter micro-climate of ingredients. Also being a pizza maker in Naples is often underpaid job as there are many competitors who could steal your job asking the pizzeria owner less money for the salary. 😧😨🤔

[@cileymyrus549]

You can't grow everything yourself? What's wrong with finding people that do! Many high quality restaurants use local farmers/butchers/etc... too hard?

[@kimpeater1]

I live in NYC and I went to look for Una Pizza Napoletana but they seem to have closed :(

[@typsom]

+Peter K I think he moved to California

[@jamescrompton243]

+Fredde jpg thanks for the input bro sf is in cali you dunce

[@typsom]

+James Crompton okay.... You know that Una was located in NJ then NYC right? And peter said he lives in NYC and went to look for it? And in this video, Anthony Mangieri talks about other pizza places in NYC... BECAUSE AT THE TIME UNA WAS IN NYC so he was clearly asking about Una being closed in NYC No one is out here asking if SF is in CA, everyone knows that. So who's the dunce? not you because you're actually a fucking dumbass lmao have a seat

[@typsom]

James Crompton my input answered why he wasnt in nyc anymore. seriously, the worst kind of dumbass is the kind that doesn't know he's a dumbass. stop talking lol

[@typsom]

James Crompton holy fucking shit I was talking to the OP not YOU "I live in NYC and I went to look for Una Pizza Napoletana but they seem to have closed" "I live in NYC and I went to look for Una" "I live in NYC" can you not read? or are you convinced everyone is talking to you specifically on youtube? You're such a dumbass

[@oscillation1]

This is terrific. If he keeps this business model and perseveres through what would have to be a very difficult and monotonous one-man-show, he's bound to become something of a legend who will redefine the American pizza paradigm. I'm half tempted to help with the matter by copying his model in my own city. Problem is, I don't have nearly as much experience and skill. Sure, I've been making handmade pizza dough for myself and friends/family for at least the last decade. That

[@jamescooper2110]

oh man, a classic Margherita hits the spot every time

[@estebansteverincon7117]

It's a pizza...relax.

[@aegisgfx]

+Esteban Rincon Seriously I would tie this guy up, get frozen pizzas from the grocery store and half cook it in the microwave, then make him eat 50 of them till he exploded.

[@estebansteverincon7117]

I would too. LOL

[@rainwaterd]

I agree with only using four or less ingredients. I make awesome pizza at home.......when the crust is right, fermented at least 24 hours, and sometimes 48 hours is better......too many ingredients takes away from the crispy, bubbly, tender crust that has developed flavor with the long fermentation period. I make pizza every weekend when I'm not working, and I start the pizza crust the day before.....I get hungry just thinking about my pizza....I would love to try this fellow's pizza.

[@vacuumlover1]

I went to itiliilily

[@cileymyrus549]

Wow, what a statement.. "Not one of all pizzerias in New York make good pizza"... in other words "My pizza is the best, all the others stink!"... maybe Chef Ramsay should pay you a visit, wouldn't be the first time to open your eyes..

[@chefyota]

Chef Ramsay would take pointers from him

[@cileymyrus549]

***** Yeah and tattoo ideas.

[@stefaniamariadamico9821]

+Ciley Myrus Chef clout with money GORDI I DONT THINK SOO..,,,A football player that became chef, that guy,,

[@cileymyrus549]

Stefania Maria D'Amico True.. well, then maybe his mamma should pay him a visit, wash his mouth with lots of soap :)

[@Papillon_2010]

He said "old time pizzerias", not ALL pizzerias

[@sean9820]

His last name is very close to "Eat" in italian. "Mangiare" is italian for eating/to eat : )

[@rmota103]

Congrats on the award for the best pizza Anthony!

[@jslbrt]

I think you're confusing his clear passion for ego, guys. I would kill to have a pizza made by this guy in this oven.

[@goldsilverandiamonds]

I just love when pompous hipsters find their calling.

[@carlrs15]

goldsilverandiamonds I think you mean 'their,' fancy pants

[@ocelotxp]

+goldsilverandiamonds I just love when people just throw around the word hipster... if anything, he's an elitist... but, hey, pizza is fucking worth it

[@goldsilverandiamonds]

ocelotxp Glad you love it....douche.

[@BellicIV]

Why do people think only Italians make the best pizza. Seriously, you get the ingridients mix it and in the pizza stone oven

[@staz334]

just a lot of blablabla.... he sounds so expert about the pizza culture in Naples but then he sells a mediocre product for 20€.

[@BlueJazzBoyNZ]

Dude Crap oven design ..! :-( don't look for a fabricator selling a story. Look for an engineer with proven history who can show the best mix of refractory bricks perlite insulation with outside bling. and get a clue

[@karimtebbakh2432]

The problems with a difference between American (buffalo) mozzarella and the Italian one ,is the ailments with what they do the feeding of the animals ....and the weather and geographical location where the ailments growth ....and also where the animals lives ...actually those animals are more free in the natural landscape,witch is different then America ...the weather in the Mediterranean location gives some of it natural flavors to the cheeses ,why !? Because of the natural plants and their flowering seasons ...the soil ....and much more thinks so when it comes to the milk flavors ,you can not get the same one unless you feed the animals with the same products at the same weather at the same geographical location and with the same Buffalo race ( very important ) sincerely yours ..Karim from Algeria

[@skyblueerik]

His pizzas cost $25. They could be the best in the world but seriously, that's nuts.

[@alfredoprice9665]

A pizza from pizza hut is like $15, $10 more for a better quality pizza is not that expensive.

[@efeezy619]

Curtis IMO the best commercial brand pizza is Round Table and the price for a large is about 20-25 dollars and they are always busy. You get what you pay for. Good pizza is worth it,

[@SeatherineJent]

Have you tried it?

[@HerdingDogRescuer]

I make pizza at home on cast iron griddles and it is absolutely fantastic. I think wood fire is over rated.

[@nmac121]

This is extremely raw and inspiring. "Its not done with anything but love...and a little bit of anger" -aint that the truth.

[@writereducator]

I've been making two pizzas a week for 5 years. I'm still a baby pizza maker.

[@XTheSonofTheSunX]

major respect for this guy, i would be honored to eat one of his pizzas. cheers

[@JDAnatnom]

This pizzeria produces some of the most authentic and high quality pizza you'll find. It's expensive yes, but I guarantee it tastes better than any pizza you've ever had.

[@herseyodun]

you know what you speaking about bro i just started baking pizza with a brick owen and there is a lot to learn...

[@Chilidogs1]

Ever met a great chef that didn't have an attitude? Comes with the territory I guess....

[@Dr.PsySwiss]

Loved to watch this interview. He's a purist and he's honest. Very very good.

[@RadioNul]

You can see how his pizzas are even better now than they were then. Constant improvement. Respect.

[@sheatheman]

I hate the "pizza's an inside job" mentality as much as the next guy, BUT... I have been making pizza for a while now, making everything from scratch, using the best ingredients, San Marzanos (the $4 can), and fragrant basil... etc. I just do it in my oven turned to 500 degrees, and I have to say, I can make a margherita better than Lombardi's. They literally gave me 2 shredded basil leaves sort of clumped in the middle. So I understand his position on new york pizza.

[@seoulman101]

everyone needs to make money! you do not understand the rent prices in New York, the cost of wood, the cost of power, gas, water, products in new york. it's VERY different to napoli, in New york everything must come imported. so 20 dollar for a pizza is justified. can you explain why a beer in new york can cost you 12 dollars, 15 dollars in a bar? can you explain to me why in new york you have to pay 40 or 50 dollars to just enter a club in new york? $20 is cheap!

[@DavidIknaian]

He never said if its not his way its junk. He is saying that when the pizzeria's first started in New York they were great but once they got handed down or sold to someone else the whole greatness went away. Because someone will try to tweak things here and there, then it comes out not tasting the same. So they just stick with the new way and down grade in taste. It true what he says about to many toppings, look at all the great places they don't have to many special's, yet everyone loves them.

[@ytube777]

Hmmm, those of you who think he has an "attitude"/"grumpy", this is just the typical New York attitude. It's straight and in your face, but it's also a very honest, heart on your sleeve type thing. I can see how people can misinterpret it as "bad". It's not. Get out, travel to different places and cultures, and live a little.

[@cooltubes547]

Also no one can truly have the best pizza as there will always be something better. Even if there was a "best" how would it be decided and just because the majority agreed that it was doesn't mean that it was. If you go back in history at one point most people agreed the earth wasn't round, that didn't make them right now did it?

[@cooltubes547]

This guy is pathetic. If you truly love pizza you appreciate all kinds of pizza weather it be home made or whatever way it's cooked and same for the toppings. People should just appreciate the fact they can eat pizza. You could be allergic to almost all the ingredients like me. Taking simple things for granted and being stuck up is no way to live.

[@BarlowEnter]

I really wanted to give this guy a "Like"....so I did!! I know he's sort of a purist/extremist on a category I never will be interested in giving so much passion to. But I am a purist/extremist on a lot of things. I am a prepper after all. So he deserve this like rather I think he's right or wrong. I don't think he's wrong, btw. Right?...

[@PinnacleStudioz]

Yes this guy seems passionate and knowledgable on pizza making..but its incredibly wrong to negatively criticize other pizza makers( NY in this case.) Who cares what kind of pizza they make? Yes Naples style is THE orginal and THE classic, but why does it matter if we have other styles? thats what makes the art of pizza making amazing in itself!

[@beejor]

If we applied the same strict standards to painting as this guy does to pizza, we would have paintings that used the best oil pastels and paper in the world but only had three colors, were only pictures of landscapes, and cost twice as much. Also the painters would each think their work was the best and insult everyone else's work.

[@FLASH2394]

he's not selling his attitude. he's selling his pizza and his pizza is great and he has true passion for his craft. thats what sells. dont tell someone who is already running a successful business how to run a successful business, especially when you clearly dont know anything about business.

[@Ac1dBurns]

This guy may come off as arrogant and full of himself but like Nfordmann said, at the end of the day it's his passion that counts. I don't care about what he says, what his thoughts are, how is mannerisms are, if that pizza is as good as it looks then I'd be a happy camper.

[@alfonso986]

Yeah,for the first time i see a worker in u.s.a. That make the original pizza napoletana. Is very difficult to understand the real way to do it,but he does ! I'm from Mondragone ,one of the most important place for the buffalo's mozzarella in Campania and i know that.

[@seoulman101]

@TheGreenPlague the wood is better , because of the flavor from the wood, and the charring of the dough. a GAS fired oven with hot flame can come close to charring but not flavor. and deck ovens.. well yeah, no charring and no flavor.. BUT!!! decks can make AWESOME pizzas dont worry about that...

[@MexicanDoctorJ]

Whoa, whoa, whoa. First off, the pizza does look great. But i love all food, i am the anti-picky. But, dude, like who the heck cares if american pizza doesnt have this dough, or not too much cheese, or too many toppings. WHO FREAKING CARES!? American pizza is great, too. We all love it.

[@88dobbs]

I'm not saying I'm an expert but the guy is being overly-pretentious..I would love to taste his pizza as it looks incredible and is the real thing! His passion is incredible but he tries to make out that he is reinventing the wheel.

[@Vaughnlesterinoz]

Haha, my dad has been building pizza ovens for about 18 years now. And we make our own pizzas. It certainly is the way to do it if you want good pizza. Infact right now as I type this I'm looking out the window at the pizza oven.

[@swankswag]

Imma send my homegirl over there. She just moved to NY. That shit better be fucking delicious. I'll report back. That's right bitches...Texans will pull your card, better be ready to put up! We will send somebody to check on ya!

[@benc512]

if you put the basil on the pizza before it goes in the oven then the flavor of the basil fuses with the oil from the cheese and spreads out over the whole pizza. I can't see what the benefit to putting basil on the pizza after it came out would be.

[@Nfordmann]

yea this guy comes off as bigheaded but at the end of the day hes passionate about his pizza and hes doin it right....i dont think anyone would say that they prefer shitty dominos or pizza hut over the pizza u saw in this video

[@jwhat01]

@87ramasaurus These are actually from very old strains of water buffalo in Italy. And yes, their milk makes the best mozzerella in the world. Tastes better in Italy because it is fresh, and also unpasteurized.

[@gottliebsteinl1617]

Pizza kommt nicht aus Itallien genauso Spagehtti....Die beste Pizza, ist die selbstgemachte, denn wenn man einen Fehler macht lernt man von seinen Fehler und Pizzabäcker sind Sturre alter gäuler...

[@vircabutar]

I couldn't even process what he said for the rest of the video after he said that no pizzeria in NY is good. ..... Is this guy forreals?! Are you kidding me? I'm just speechless

[@mollyodell4905]

Pasquales, Or Fox's Den have the best pizza, It's kind of a tie between those two in my opinion, but I will eat anybody's pizza, just not for every meal O__O

[@MrHoodey]

this guy is so right! i hate restaurants that have a million options but nothing tastes right! i mean who is complaining if you have a one page menue?

[@superfest18]

understand your point... but it dosnt matter where you come from, hospitality is hospitality and you must always respect your customers

[@WilmanArambillete]

please man! Buffalo is a mammal so SHE buffalo can give milk, not the male, please!!!. BTW, the best muzzarella is obtain from buffalos

[@anthonyrisola6144]

Neapolitan pizza is the only true pizza(it was invented in Naples after all). Deep dish is NOT pizza,it's okay if you like to eat a pillow,but it just isn't pizza.

[@TheTails63]

Deep dish is that crap you get at Pizza Hut.

[@ballerstew]

why would you not? He is doing all that so YOU can enjoy a good pizza... its called passion.. obviously you have none for nothing.

[@Lupocampobassano]

Bravo, questa è pizza napoletana all'estero! Un saluto da un pizzaiolo Italiano. Spero di venire ad assaggiare la tua pizza molto presto. Nicola da Campobasso-Italia.

[@Piwork69]

Was this guy on the radio? I heard an interview on the radio with a guy who is into wood burning ovens. It was on NPR station.

[@trinitaterion]

no, if we had the standards this guy has in the art world, probably contemporary artists would start doing art instead of crap

[@piratebri]

@disinterested22 Just spinache along with the cheese and sauce. Sometimes I add grilled chicken to it, but that's about it.

[@manuelito1233]

You heard it, Make it yourself. That is, if you watch the whole thing and THEN commented.

[@smkalberta1]

Anyone who says this guys all ego is from NY and sucks at knowing the difference between a pizza and a slab of cardboard.

[@ecelis911911]

A true artist. Probably gets frustrated with many of his customers asking for pepperoni, anchovies ham and pineapple...