Born in Toms River, New Jersey, into an Italian-American family, Mangieri developed a deep passion for pizza and bread-making from a young age. He studied both French and Italian baking traditions, driven by an obsessive pursuit of simplicity and perfection.

At just 22, he opened his first bakery, Sant Arsenio, and in 1996 launched Una Pizza Napoletana in Point Pleasant Beach. His pizzeria soon became a cult favorite, known for its uncompromising quality and authenticity.

Over the years, the restaurant moved from New Jersey to New York City, then to San Francisco, and finally back to Manhattan’s Lower East Side.

Mangieri insists on making every dough ball himself, refusing to franchise or expand, in order to maintain absolute control over quality. His dedication has earned Una Pizza Napoletana international recognition.