At the time of going to press, Anthony Mangieri’s only active branch is the latest opened in early March in Atlantic Highlands, NJ, just days before the lockdown. The philosophy is the same as always, nothing is delegated, everything passes through his hands: a lot of rigor and a high technical standard. And when the kitchen runs out of dough, the shutters come down. The dough rises for 24 hours at room temperature, then it is reworked and left to rise for another 12 hours. The bite is particularly airy, superbly full of air pockets and soft. The offer is limited to the classics, we certainly recommend the excellent Marinara, Pizza Concetta with San Marzano, corbarino, piennolo and breadcrumbs. Wine list entrusted to small natural wine producers.