Like painting, making pizza explores the infinite possibilities of arrangement between a limited number of ingredients. Working in the traditional Neapolitan form, Anthony Mangieri has been chasing (and according to numerous critics, achieving) perfection for decades. He opened Una Pizza Napolitana in NYC to rave reviews and full bookings, later relocating to San Francisco and embracing a healthier personal lifestyle with ready access to the outdoors. We have been fans forever and were honored to record a conversation with someone who sits so squarely at the top of his field, consistently bringing passion and energy to his work. Our friend Michael Evans joins us as well. We hope you enjoy this one as much as we did!