When you walk into Una Pizza in San Francisco, don’t expect to be able to choose from an unlimited selection of toppings.
Anthony Mangieri has been baking pizza since childhood, and he’s attained his dream of owning his own pizza shop. He sticks to traditional Neapolitan style pies, with a handful of fresh toppings, and relies on the quality of the ingredients and care in the preparation to speak for themselves.
In this interview with Chow.com, Mangieri expounds upon his passionate commitment to doing pizza his way:
from Blogger http://evangelinagius.blogspot.com/2014/12/una-pizza-limits-selection-to-improve.html
Evangelina Gius 