links for 2010-05-20

let the dough rise overnight. It’s not a new idea. Anthony Mangieri redefined New York’s artisanal scene when he opened Una Pizza Napoletana in 2004 (now living in San Francisco, he will reopen his pizzeria there later this summer). He learned to let dough rise for 24 hours in Naples. Pizzeria Mozza in Los Angeles, Pizzeria Delfina in San Francisco and Pizzeria Bianco in Phoenix all have overnight rises; at Lucali’s in Brooklyn, the dough rises for about 36 hours; and at Saraghina, also in Brooklyn, it goes for as long as 72 hours.