Part 2/8:
Mangieri begins his day early, arriving at the restaurant around 8:00 or 9:00 AM. He takes personal responsibility for every piece of dough that rolls out of his kitchen. “I’ve made every single piece of dough since 1996,” he states, underscoring that every element requires meticulous attention.
The process commences in the dough room, where Mangieri defines the essence of his pizza. His method detaches from standard recipes, favoring constant experimentation. Each day, he adjusts the mixture of four to eight different types of Italian flour to achieve the perfect balance of flavors and textures. He mentions how the pizza dough is “a living thing,” influenced by various environmental factors.