Making Neapolitan Pizza at Una Pizza Napoletana

Bon Appétit

Video Stats

Channel: Bon Appétit
Host: Bon Appétit
Published: May 6, 2025
Views: 2.4m

Recipe Overview

Prep: 30 min
Cook: 2 min
Difficulty: Advanced
Serves: 1

Overview

At Una Pizza Napoletana, the passion for pizza-making is palpable. Anthony Mangieri, the owner and pizza maker, has dedicated over 30 years to perfecting his craft, and it shows in every aspect of the process. From the meticulous selection of ingredients to the unique dough-making technique, every step is executed with care and precision.

The dough is a living entity, constantly evolving based on the environment and the flours used. Anthony emphasizes the importance of using high-quality ingredients, such as hand-harvested tomatoes and buffalo mozzarella, which contribute to the pizza’s exceptional flavor. The handmade wood-fired oven, crafted by a family in Italy, adds a unique touch to the cooking process, ensuring that each pizza is baked to perfection.

One of the standout features of this pizza is the crust, which is airy and chewy, a result of Anthony’s dedication to achieving the right hydration level in the dough. He believes that the crust is the most important part of the pizza, and it certainly shines in this recipe. The simplicity of the toppings allows the quality of the ingredients to take center stage, making each bite a delightful experience.

For those looking to recreate this pizza at home, it’s essential to pay attention to the details. From the dough-making process to the baking technique, every step contributes to the final product. This pizza is not just a meal; it’s a labor of love that reflects Anthony’s passion and commitment to his craft.

Recipe Details

Steps & Tips

1
01:41

Weigh out water and add it to the mixer.

03:32

Tip: Use New York City tap water for better dough flavor.

2
03:56

Add the sourdough starter to the mixer.

3
04:22

Add Sicilian sea salt to the dough mixture.

04:55

Tip: Let the dough develop gluten before adding salt.

4
05:06

Mix the dough until it comes together.

05:40

Tip: A highly hydrated dough creates better bubbles and structure.

5
06:02

Weigh and ball the dough quickly.

06:14

Tip: Work quickly with the dough to prevent it from over-proofing.

6
07:29

Light the oven using a mixture of Birch and Oak wood.

08:12

Tip: Ensure the oven bricks turn black to indicate it's hot enough to cook.

7
09:51

Cut buffalo mozzarella in half and let it drain.

10:20

Tip: Drain buffalo mozzarella for several hours to avoid soggy pizza.

8
12:39

Pour the juiced Asian pears and lemon into the ice cream machine.

9
14:02

Prepare the cremolada in the machine.

10
14:31

Roast peppers in the oven.

11
15:29

Open and build pizzas at the pizza station.

16:17

Tip: Use a special flour to help slide wet dough in and out of the oven.

12
17:25

Slide pizzas into the oven and bake for 1-2 minutes.

18:07

Tip: Use flakes under the oven to slightly boost the temperature for cooking.

Ingredients

Serves: 1
Allergen Alerts

Ingredient: Dairy

    → Substitution: Vegan Cheese

Ingredient: Gluten

    → Substitution: Gluten-Free Flour

Skill Level

Skill Level Advanced
Beginner Intermediate Advanced

Frequently asked questions

Below you will find answers to the most common questions about this recipe.

Got a Recipe Question? Ask Away!

Interesting Tidbits

  • The dough is made using a mix of different Italian flours to achieve the desired texture.
  • Using New York City tap water is crucial for the dough's flavor and texture.
  • The pizza is baked in a handmade wood-fired oven, which enhances the cooking process.
  • Buffalo mozzarella must be drained before use to prevent soggy pizza.
  • The dough-making process involves precise adjustments based on temperature and humidity.