"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.