The Dish: Self-taught pizzaiolo opens new location for neapolitan-style pizza

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Anthony Mangieri is considered by many as a pioneer of Neapolitan-style pizza in America. "CBS Mornings" co-host Nate Burleson paid a visit to his newest location on the lower east side of Manhattan to learn about this pizza style up close.
#Food #Pizza #TheDish
Each weekday morning, "CBS Mornings” co-hosts Gayle King, Tony Dokoupil and Nate Burleson bring you the latest breaking news, smart conversation and in-depth feature reporting. "CBS Mornings" airs weekdays at 7 a.m. on CBS and stream it at 8 a.m. ET on the CBS News app.
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Опубликовано:

19 май 2022

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Комментарии : 46

@NYCfrankie 9 месяцев назад

Anthony is just an amazing guy he's obsessed with pizza and his Neapolitan pizza is just as good as in Napoli getting a table is difficult only open Thursday Friday Saturday but its absolutely worth it

@Romafood Год назад

I LOVE Pizza Napoletana ❤🇮🇹😄

@jeanclaudejunior Год назад

me too

@knowyourhistory 2 года назад

I loved UPN when it was in San Francisco. But I only went 4-5 times since each individual pizza was $25. Still a worthwhile treat.

@tama3442 2 года назад

Have faith in JESUS CHRIST as LORD and SAVIOR for HE SAVES ❗️ *What is the Gospel?* The true gospel is the good news that God saves sinners. Man is by nature sinful and separated from God with no hope of remedying that situation. But God, by His power, provided the means of man’s redemption in the death, burial, and resurrection of the Savior, Jesus Christ. Ephesians 2:8-9 For it is by grace you have been saved through faith. And this is not your own doing; it is the gift of GOD, not a result of works, so that no one may boast. Romans 10:9 9 because, if you confess with your mouth that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved. JESUS CHRIST can come anytime! Just Believe ❤️ Love you and GOD BLESS

@drubert1981 2 года назад

Felt like their hours weren't consistent. Every time I went by thy were closed.

@knowyourhistory 2 года назад

@@drubert1981 Yeah sometimes he ran out of dough and then they close for the night.

@michaelmcclure9350 2 года назад

@@drubert1981 He's a spoiled brat that doesnt really care about his business

@Romafood Год назад

too much!! Here in Italy 10-12 euros in the best pizzeries

@Jaykmane 3 месяца назад

0:38 I seriously thought nate was gonna say pizza instead of football lol.

@swarthyjoe Год назад

Anthony is the best.

@lilbtyt7928 2 года назад

My boy mastered the pizza and makes it out of a truck in la. This is nice too though

@robertsiefman7543 5 месяцев назад

I understand his passion

@hillaryroberts3623 2 года назад

Why did you close the NJ spot?

@tama3442 2 года назад

@shauny251 Год назад

Damn this dude has aged good. Looks better at this age

@juancervantes313 2 года назад

Honestly i want to try it. But i haven't heard anyone from the streets talk about it. Im going to need a follow up story because everyone says they have the best pizza in new york. Especially the old timers who literally started it 😂

@waytospergtherebro 2 года назад

Was there a point to anything you had to say?

@tama3442 2 года назад

@iRideuWatch 2 года назад

Why do you need another story? Go eat it and see.

@user-un9wh1nm6o 2 года назад

nate's charter is completes!

@jimdellavecchia4594 2 года назад

I see Oprah's wife Gayle King at the end

@nicholaslandolina 2 года назад

No yeast

@richspizzaparty 11 месяцев назад

Sourdough is the yeast.

@tishw4576 2 года назад

I take issue with the statement nobody else in the US is making authentic Napoli pizza. I realize he is trying to drum up business, but come on. Pfft!

@robertpalmer3166 2 года назад

You are a horrible listener. And he doesn't need to drum up business. Try again.

@waytospergtherebro 2 года назад

Name three.

@richspizzaparty 11 месяцев назад

⁠@@waytospergtherebroKeste, Song e Napule, Ribalta all in New York and all Neapolitan style.

@richspizzaparty 11 месяцев назад

He was taking about 35 years ago when he started. Now it's everywhere.

@maxlinder5262 2 года назад

Love his ugly gray suit ☺️....... Pizzas...be tastier if it was semolina.....now that,!!!!

@juancervantes313 2 года назад

Are you on some type of medication? Or should you be??

@tama3442 2 года назад

@raytheperson 2 года назад

the crust makes it look super expensive because of of stupid it looks and you know rich people spend money on stupid things no sauce no cheese just a mountain of bread with some stuff slapped on it probably paying like 15$ a slice for 4 bites

@juancervantes313 2 года назад

Have you tried one? I see you don't actually know how much it costs? No grown adult would listen to such a uncultured opinion. They will have to try it for themselves and form their own opinion. Grow up and quit being salty 😂

@staz334 Год назад

"there's no yeast in it so it's easier to digest". Lmao this guy doesnt even know the basics and really went on top of 50 Pizza

@cark_resonaut Год назад

His statement's correct tho. He's basically saying that he doesn't use commercial yeast and instead uses what's essentially a sourdough starter, which is indeed easier to digest.

@staz334 Год назад

@@cark_resonaut what do you think there's inside a sourdough?

@cark_resonaut Год назад

@@staz334 Yeast, but from what I've seen, this guy likes to refer to commercial yeast as just "yeast" as well. He's just emphasizing this difference in a confusing manner. I'm sure he understands both leaveners have yeast in them.

@staz334 Год назад

@@cark_resonaut I'll tell you eomething that this pizza genious doesnt seem to know: sourdough does not make digestion easier, you can ferment a dough for 3 hours with "commercial yeast" and it would still be easy to digest if you bake it properly. Because most of the neapolitan pizzas are baked too fast it make them heavy in your stomach (let alone the oily fatty toppings). Aks yourself why no one rages about any other non fermented wheat flour product (pasta for example). The reason? Cause they are not poorly baked/cooked for 40-60 seconds.

@Pizzafattaincasa350 11 месяцев назад

Gluten can be quite difficult to digest, even for people who don’t have any tolerances. For people who don’t have coeliac disease, where it’s imperative that you don’t have any flour products at all, the main issue with digesting flour is the ‘fructan’ content in flour. It’s a carbohydrate that is present in all flour with gluten in it. The sourdough starter is unique in that during the fermentation process produces acids and enzymes that break down that carbohydrate. Equally, the more time the dough is allowed to ferment, the more digestible it is. Commercial yeast does not do this. As far as I’m aware, Mangieri ferments his dough at room temperature which would accelerate and amplify many of these qualities as well.