Tony Mangieri, founder of Una Pizza Napoletana, takes us on his journey from a Jersey kid with a passion for cooking to one of New York City’s most esteemed chefs. He starts with a unique introduction to himself (4:35) before recalling his start opening a bakery in New Jersey (10:32), which he’ll explain why he pegs it a failure (16:55). Tony then reveals the secret to his dough (22:32) and the many experiments he’s tried with it (29:15). He explains his decision to open pizzerias in New Jersey, New York and San Francisco (35:47) before ultimately returning home to NYC’s lower east side (45:40). He recalls the heartbreaking reviews the restaurant received after its opening in 2018 (52:08), and how he dug deep to turn things around. Finally, he ends with some rapid-fire answers about his favorite foodie cities, pizza trends and whether he still makes every pie at the restaurant (58:37). You won’t want to miss this incredibly inspiring episode!

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