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Unfortunately, the pizza there is awful.

Pizza Margherita from Una Pizza Napoletana. Mangieri put so much olive oil on it, the finished product was under about a millimeter of olive oil.

Mangieri ran out of suckers in NYC. It didn't take long for people to realize there were better pies for much less money right around the corner (cough cough....Luzzo's). It's fitting he took his gimmick to San Fran. Plenty of suckers out there.

You gotta go fresh and make sure they are sliced ultra thin. I use a garlic mandoline to slice them. They cook perfectly through and do not weigh down your pie. If they are thick sliced, they have too much moisture and can weigh down the pie. They are also chewy. Slice them thin enough, you get mushrooms with a nice crisp edge that your teeth will pierce through with no effort.

Canned mushrooms on pizza just doesn't work.

Oh, and mschlock, no one in Philly really orders mushrooms on their cheesesteak. It's either whiz, provolone, american, or plain. And wit or wit out onions.

At my old apartment, I broke the self cleaning lock on my oven and waited until the stone got up to 600 degrees. At my house now, I don't have that option. I put the stone about 6 inches from the broiler and broil it up to 600 degrees. I check the temperature with an infrared thermometer. I use the hot stone and the broiler to cook the pie. The broiler will finish the top first so you turn it off once the top looks done. Then, just let the stone finish the pie off on the bottom. The top won't overcook because the ambient temperature in the oven is usually pretty low since I heat up the stone with the broiler exclusively.

As far as preventing your basil from burning. Just take the leaves and soak them in the tomato sauce for about 10 minutes. It sweetens up the sauce and it hydrates them enough to prevent them from burning.

CPK has slowly been destroying Pizza in America for the better part of this decade.

go check out citysearch reviews on this place. This is nothing new.

I teach college and grade lab reports on a weekly basis. Her command of the English language is now commonplace. It's amazing to me that people can write something on paper and not realize that if they read it out loud, it would sound like jibberish.

Bo, I've paid plenty of attention. Mangieri treats all his customers differently. When I got a pizza from him, it had 4 cherry tomatoes on it and he must have not been looking when he put the olive oil on the pizza. When a food critic takes a picture, he gets about 12 to 15. Also, we watched him conveniently serve his friends right away before 5 tables that were seated 20 minutes before them. This is not a coincidence. Go read the customer reviews on an website and you see the same thing. He's got 2 levels of customers, food critics and friends, and then everybody else. Everybody else gets a half assed product while the people that matter to him get his best product. I don't doubt that Mangieri has the ability to make a great pie. He just chooses only to make it for people he likes or people that are going to write an article about him.

secret dough recipe?

Flour, salt, yeast, water.

Newark NJ has the best water ever. Much better than NYC. I don't notice much of a difference in breads/pizza. The water theory is only partially valid. If you have water that tastes like crap (goto Vegas or Florida and you'll find out what I'm talking about), it makes the dough taste that bad. You have to remove the calcium and chlorine from the water. That's what Chris Bianco does by filtration. Aside from that, the yeast you use is way more important along with the rise time you use. You can make some really bland dough from NYC water and you can make some really tasty dough from any water. California may not have the great water but San Fran. sure has some tasty sourdough bread. That's because they use a good sourdough culture.

haha, all lactose intolerance means is you fart after you eat some pizza. Small price to pay for the greatest food in the world.

I would, but I'd totally get fired. And you couldn't cook a pizza with a laser. It's only about a millimeter in diamter. I'd need about 500 lasers to cook a pizza.