Anthony Mangieri, chef-owner of Una Pizza Napoletana, is a loyal man. He's been making the same four pizzas ― and only those four, until he introduced a fifth one this year ― since he started out in New Jersey more than a decade ago. Mangieri knows those pizzas like he knows the veins on his forearms or the curl of his wife's hair. He's grown attuned to all the subtle shifts in the ways flour, water, wild yeasts, and fire interact, season after season. Make the same four things that many times, and your food either gets amazing or it gets sloppy.
SFoodie's countdown of our 92 favorite things to eat and drink in San Francisco, 2011 edition.
Link copied to clipboard!