If you’re chasing the elusive perfect pizza crust, there’s no better teacher than Anthony Mangieri, the man behind Una Pizza Napoletana—hailed as the best pizzeria in the world.
In the Bon Appétit YouTube video, “A Day Making The World’s #1 Pizza in NYC | On The Line”, Mangieri takes us behind the scenes of his legendary pizza-making process. His philosophy? No compromises, constant evolution, and treating dough as a living thing.
In this post, we’ll break down the key takeaways from Mangieri’s approach and how you can apply them at home to achieve a perfectly crispy, airy, and flavorful pizza crust.
The Philosophy of a Perfect Pizza Crust
For Anthony Mangieri, pizza is more than food—it’s a craft that requires constant refinement. He has made every single batch of dough himself since 1996, and his pizzeria has sold out every day since opening.
Key Takeaways
- Quality over everything. Never cut corners—better ingredients and techniques yield better results.
- Pizza is a living thing. Dough changes daily based on environment, flour, and hydration.
- Always keep improving. Even after decades, Mangieri continues to refine his process.
If you want to make the perfect pizza crust, it starts with dedication to the craft.
The Science of Perfect Pizza Dough
Hydration: Why More Water = Better Crust
Mangieri experiments daily with his dough hydration levels, adjusting based on the flour blend and fermentation conditions.
- Higher hydration (more water) = softer, airier crust with more bubbles.
- Lower hydration = denser, crispier crust.
- If you’re aiming for a Neapolitan-style crust, aim for 65–70% hydration for that signature airy and blistered texture.
Fermentation: The Key to Depth and Digestibility
Instead of commercial yeast, Mangieri naturally ferments his dough using a sourdough starter a traditional method that:
- Enhances flavor
- Improves digestibility
- Extends the dough’s lifespan
If you’re serious about perfecting your pizza crust, consider fermenting your dough for at least 24–48 hours.
Mastering Dough Handling for the Perfect Crust
A great crust isn’t just about the recipe—it’s about how you handle the dough.
Never Use a Rolling Pin
Mangieri hand-stretches his dough to preserve the air pockets that form during fermentation. A rolling pin forces out the gas, leaving the crust flat and dense. Instead, use your fingertips to gently stretch and shape the dough.
Work Quickly but Gently
Once dough is portioned, it starts activating its gluten. Delaying the shaping process can lead to uneven fermentation. Ball and shape your dough immediately after portioning to maintain even texture.
Don’t Overhandle the Edges
Pressing too much on the outer rim removes the gas needed for a puffy, airy texture. Mangieri never presses the edges, ensuring his pizzas come out looking wild and organic.
Baking Techniques for the Ultimate Crust
High Heat Is Essential
Mangieri’s pizzas bake in a handmade, wood-fired oven at over 900°F (480°C). While most home ovens can’t reach that level, you can still achieve great results by:
- Using a pizza stone or baking steel (preheat at 550°F for at least 45 minutes).
- Baking at the highest temperature your home oven allows.
- Using broil mode for the final 15 to 30 seconds to mimic a wood-fired char.
Understanding Leopard Spots and Charring
One of the hallmarks of a perfect pizza crust is the beautiful leopard spotting—those tiny charred bubbles on the crust.
- This happens due to high hydration and extreme heat.
- If your pizza isn’t getting charred spots, it’s likely due to low heat or incorrect flour selection.
I recommend starting with Caputo Pizzeria Flour and going from there.
Traditional Techniques for Even Cooking
In his pizzeria, Mangieri only bakes three pizzas at a time and strategically moves them around the oven to ensure even cooking. At home, you can mimic this by rotating your pizza halfway through baking.
Some Possible FAQs
Why does Anthony Mangieri say dough changes every day?
Anthony Mangieri believes that dough is a living thing, influenced by flour, hydration, and environmental factors. He micro-adjusts his recipe daily to achieve the perfect crust.
What hydration level does Anthony Mangieri recommend for pizza dough?
Mangieri doesn’t use a fixed hydration level but typically works with high-hydration dough. He adjusts hydration daily based on flour type and fermentation conditions.
Why doesn’t Anthony Mangieri use commercial yeast?
Mangieri uses a naturally leavened sourdough starter (Madre) instead of commercial yeast. This improves flavor, digestibility, and fermentation control.
How does Anthony Mangieri prevent a soggy pizza crust?
To prevent a soggy crust, Mangieri drains buffalo mozzarella for several hours before use. He also balances toppings and bakes at extremely high temperatures.
What is the best way to stretch pizza dough according to Anthony Mangieri?
Mangieri never uses a rolling pin. He hand-stretches dough carefully, avoiding pressing the edges to preserve air pockets for a light, airy crust.
The Role of Ingredients in Achieving the Perfect Crust
Best Flour for Pizza Dough
Mangieri uses 4–8 types of Italian flour to create the ideal balance. If you’re making pizza at home experiment with different flours first, then try blends. Focus on W rating and protein content when blending. Out flour database contains all the specs for 22 Type 00 flours. Get access below.
Salt & Fermentation
Mangieri adds Sicilian sea salt toward the end of mixing to avoid inhibiting fermentation. The right amount of salt balances flavor and gluten development.
Tools and Setup for the Perfect Pizza Crust
Having the right tools is just as important as using high-quality ingredients. Anthony Mangieri’s approach to pizza-making is deeply rooted in efficiency, precision, and adaptability. His setup at Una Pizza Napoletana is carefully designed for a seamless, one-person workflow, allowing him to maintain speed without sacrificing quality.
One of the standout details in his process is how he customized his work surface to fit the thickness of his pizza peel. This allows him to effortlessly slide the dough onto the peel, turn, and launch it into the oven in one smooth motion—a crucial step for maintaining the delicate air pockets in his high-hydration dough.
For home bakers, replicating this level of control starts with having the right tools:
- Perforated and Metal Peels – A perforated peel is best for launching the pizza, while a metal peel makes it easier to rotate and retrieve pizzas without tearing the dough.
- Pizza Stone or Steel – Since home ovens can’t match the extreme heat of a wood-fired oven, a pizza stone or steel is essential for replicating the crisp, airy crust Mangieri achieves in his handmade Italian oven.
- Dough Scraper – Handling wet, naturally leavened dough can be tricky. A bench scraper helps shape and move dough without sticking to your hands or deflating its structure.
- Infrared Thermometer – While Mangieri judges oven readiness based on the color of the soot inside, home bakers can use an infrared thermometer to ensure their pizza stone reaches the ideal temperature.
- Proofing Containers – Keeping dough properly stored during fermentation is critical. Mangieri carefully balls his dough and allows it to proof in trays, ensuring consistent texture and hydration.
- Fine-Milled Semolina or “Spolvero” Flour – To prevent sticking and maintain easy movement, Mangieri dusts his surface with a fine semolina blend known as “spolvero.” Using a similar mix at home can improve dough handling and transfer.
Just like Mangieri refines his techniques daily, dialing in your tools and setup will help you achieve a more consistent, professional-quality pizza crust at home.
Taking Pizza to the Next Level: Lessons from a Master
Anthony Mangieri’s success isn’t just about following a recipe—it’s about constant experimentation and a deep understanding of dough.
- Every day, he changes his dough formula based on the humidity, flour blend, and fermentation.
- He never settles for “good enough”—he’s always refining.
If you want to truly master the perfect pizza crust, don’t be afraid to experiment, adapt, and trust your instincts.
Final Thoughts: The Pursuit of the Perfect Pizza Crust
Mangieri’s approach to pizza-making is a lesson in dedication, precision, and artistry. Whether you’re making pizza at home or in a professional setting, his techniques offer a roadmap to creating a perfect crust.
Key Takeaways for Home Pizza Makers
- Use high hydration for an airy, blistered crust.
- Ferment your dough longer for better texture and digestibility.
- Never use a rolling pin—stretch dough by hand.
- Master your oven temperature and preheat properly.
- Keep improving—great pizza is always a work in progress.