Obsessives - Pizza
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- Опубликовано: 11 сен 2024
- 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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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!
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
Is he still open tough? I hope so..
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.
Charles Luongo lolol
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.
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.
I watched this years ago and have tried find it again. Great looking pizza
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.
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
This is extremely raw and inspiring.
"Its not done with anything but love...and a little bit of anger" -aint that the truth.
I fucking love this guy. He reminds me of how passionate I get about things
I really like this dude and I want some of what he's pushin'. No bs, just someone who gives 110%.
Congrats on the award for the best pizza Anthony!
all he says is true. He just forgot to mention long fermentation of the dough.
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
Loved to watch this interview. He's a purist and he's honest. Very very good.
oh man, a classic Margherita hits the spot every time
You can see how his pizzas are even better now than they were then. Constant improvement. Respect.
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.
His last name is very close to "Eat" in italian.
"Mangiare" is italian for eating/to eat : )
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.
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.
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.
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
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.
Love this guy!! He's so surly and obsessive... He actually gives a shit about pizza. Refreshing to see.
I love that every time they give him a question, etc... they show him in the black and white with his mouth open.
Right on!!! We have a couple young guys here in Honolulu who have started an outdoor "restaurant" where they serve wood-fired pizzas from their oven pulled on a trailer. The pizza is the best in Honolulu!
this guy is obsessed with Naples
+KennyHasGadgets True, buts that's because it's where Pizza is from originally.
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. 😧😨🤔
Definitely a Pizza Purist. Dedicated to the Pizza Napoletano.....beautiful.
This guy has attitude. . . . a great attitude about a favorite food of most everyone.
I'd love to try one of his pies.
That dude is doing it right. He is making pizza an art instead of a job. A way of living. Very cool. Would love to have some.
He's set up shop in San Francisco now, doing very well: His place is exactly the same, basically 3 people and an oven
major respect for this guy, i would be honored to eat one of his pizzas.
cheers
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.
A hundred times i have walked out the door to get something to eat that someone else has made.On the way there i now laugh at myself and return home to make the best food i have ever tasted.
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.
A true artist. Probably gets frustrated with many of his customers asking for pepperoni, anchovies ham and pineapple...
this guy is making art his vision about pizza is pure excellence hats off to him
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.
And that's the way it should be! well done.
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?
understand your point... but it dosnt matter where you come from, hospitality is hospitality and you must always respect your customers
Oh god he's out of control! I love this guy.
Super psyched to hear that he's opening up his new place here in San Francisco ! Bring it on, Anthony !!
Simple Sophistication!
Don't hate this is real pizza.
I agree with him about being better off making your own pizza at home than buying from a pizzeria.
this guy is intense! he's pretty awesome!
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.
I just love when pompous hipsters find their calling.
goldsilverandiamonds
I think you mean 'their,' fancy pants
+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
ocelotxp Glad you love it....douche.
All of those pizzas sound and look good, but I still love Panago's New York Deli and Primo vegetarian!
This man is an artisan. If more were like him, there would be fewer dullards.
you just opened your video with Pentangle (Renbourn or Jansch) - wow! nice oven too
100% correct. He's the first american I've met that knows something about real neapolitan pizza. Good job.
worked at a pizzeria for 5 years, the best pizza ever made in that place was off the menu and with ingredients from vegetable stands in town, also Provolone on pizza is very good (just don't eat too much of it)
EVERYONE SUCKS EXCEPT FOR ME!
lol
It's always nice to see guys with true passion.
Refreshing!
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!
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.
It's a pizza...relax.
+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.
I would too. LOL
i love this dude. and i bet i'd love his pizza. it's all about the ingredients.
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.
Ever met a great chef that didn't have an attitude? Comes with the territory I guess....
Wow the pizzas look amazing but perhaps just ONE pizza with prosciutto? Just one more ingredient? :p
I watch this video each and every time i eat pizza. It's become a tradition.
Hey, he's a new yorker. I also get where he's coming from. I have loved pizza since i was a kid. I make a good pizza and last year got to go to Italy. I had the best pizza in my life there. Simple, buffala, san marzano, basil, and a little oil. Simple and the the best. I will build my own oven this summer. If you think papa johns is good pie, you just wouldn't understand. Keep the passion man! BTW i'm an old country boy and don't mind the attitude at all!
every time i watch a Obsessive vid, it makes me crave the stuff
My favorite delivery pizza is by far the new Dominos, but my favorite pizza chain in Racanelli's, wish they had them here in Washington
those pizzas look great! i love it when someone has such passion for real good food. how nutritionally beneficial are pizzas though?
the point is to make you hungry as hell, it's working >.>
this guys my hero
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.
Hi. I really appreciate this video..I Love the oven. I love the look of the pizza's. Beautifully rustic. Yum!
Pizza is serious business. As it should be.
Food Is Life!
He isn't kidding about the "anger"
Glad for his success & seeing him on "Billions"
I live in NYC and I went to look for Una Pizza Napoletana but they seem to have closed :(
+Peter K I think he moved to California
+Fredde jpg thanks for the input bro sf is in cali you dunce
+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
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
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
he is not rude, he is just full of himself
I went to itiliilily
@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.
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...
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?...
This guy is the best!
I really would like to visit this place some day! This guy rules
I've been making two pizzas a week for 5 years. I'm still a baby pizza maker.
Love this guy, a true Artisan, inspiring stuff.
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.
i love the obsessives series =)
He had the best pizza in ny, now keste takes the crown
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.
I thought he came across as completely and incredibly passionate about his craft.
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..
Chef Ramsay would take pointers from him
*****
Yeah and tattoo ideas.
+Ciley Myrus Chef clout with money GORDI I DONT THINK SOO..,,,A football player that became chef, that guy,,
Stefania Maria D'Amico
True.. well, then maybe his mamma should pay him a visit, wash his mouth with lots of soap :)
He said "old time pizzerias", not ALL pizzerias
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
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.
Those pizzas look so good.
Whenever I order takeout, I only get spinach on my pizza. People always look weird at me, but it's so good. I laugh when I see people getting pizza with sausage, hamburger, pepperoni, bacon, and ham... it's like yea, totally mask the taste of the sauce.
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...
Dunno why you're all angry, just because he thinks other pizza places are shit. Ya'll need thicker skin.
If I could ever come to NY ever your place would be the first place I would go to eat Pizza
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.