"Anthony Mangieri, the chef of Una Pizza Napoletana and student of thin, charred Neapolitan pizza, never expected his restaurant to be a thing. Few chefs have the following that Anthony Mangieri has amassed with Una Pizza Napoletana. But with each textbook-perfect Neapolitan pie, thin, slightly soggy-bottomed pizzas with crackled, black bubbles and bumps on the crust, he’s gained new converts." - ByAnthony Mangieri