Eater: Una Pizza Napoletana Returns to NYC, All Grown Up

"Then, at the height of his success and pomposity in 2009, Mangieri decamped to the more relaxed, outdoor San Francisco lifestyle, bringing Una Pizza Napoletana with him. He again grew a fervent following in SF for his relentless commitment to perfection, in which he rests the naturally leavened, double zero flour dough overnight, sources impeccable toppings, and makes every single 12-inch pie — 130 a night — himself."

I went to Una Pizza a couple of times when it was in San Francisco. It's great pizza, if a bit pricy. It was really fun to visit the restaurant though, and it looks like his new space is even better.

Mangieri was also recently featured on a pizza marketing podcast.