Una Pizza Napoletana As far as pizza names go, Anthony Mangieri is undoubtedly one of the biggest. We were filled with anticipation and excitement as we met up with Scott Wiener right as his day of giving pizza tours was winding down. He was scheduled to meet up with us at Una Pizza Napoletana, so it was like hitting the lottery twice: getting to hang out with our buddy AND chilling with Mangieri at the same time. We ordered a tomato pie (simply called "Marinara" on the menu) as we really wanted to embrace simplicity and the roots of Neapolitan pizza. The dough was so light, soft and pillow-y. Mangieri is clearly a master of the craft. We also sampled the "Ilaria," another simple pizza that was topped with smoked mozzarella, fresh cherry tomatoes and arugula. It, too, was divine. The Takeaway: Smoked cheeses can really change the character of a pizza. The mozzarella had just the right amount of smoke flavor. Put it with the arugula and the taste was brilliant. Try putting your pizza up in smoke for a nice twist! S E P T E M B E R 2 0 1 9 / P I Z Z AT O D AY. C O M / 6 1http://www.PIZZATODAY.COM