Anthony Mangieri's attention to detail and zen-like dedication to "the truth" produce consistently delicious results at San Francisco's Una Pizza Napoletana: a tao we're happy to live by. Hailed by locals as one of the city's best, Mangieri focuses on traditional techniques, small batches and only five varieties of pizza: keeping it simple is part of the magic.

For a forum with so few ingredients - flour, mozzarella, olive oil, tomatoes - the variables are constantly changing, rendering his pizza-making an infinite dance, an unending riff. The temperature and air fluctuate daily; the fire is a living being. The dough itself continues to evolve, even over the course of dinner service.

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Photo by Liz Hafalia