Most kids like pizza, but when Anthony Mangieri was a boy he began to experiment with ancient dough leavening methods. He'd be in his grandmother's kitchen at one o'clock in the morning, trying to make a Neapolitan pizza as delicious as the ones he'd tasted in Naples, Italy. His obsession carried into adulthood, and he opened his first pizza place on the Jersey shore. As word spread of his talents, he opened Una Pizza Napoletana, first in Manhattan, and now in San Francisco.
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