About Us

Dedication to Excellence

Mangia Was Founded In 2003 By Steve Fenerjian at our first store in Brookline Massachusetts. He created a Whole Wheat dough filled with taste and texture that you can only experience at a Mangia location. Why you ask? We are Bostons original whole wheat pizzeria. We have only served whole wheat since our inception. Other pizza places are only recently adding whole wheat to the menu. Why is ours better, simple. Other pizzerias do not use the volume of whole wheat as Mangia, therefore we can have the whole wheat flour milled to our specifications so as not to taste gritty or stick to the top of your mouth like other so called whole wheat doughs.

Mangia's Style of pizza is best described as a New Haven style pizza.

In New Haven It is known as APIZZA, which is pronounced "ah-BEETZ."

There are two main things that set Mangia Pizza apart from regular pizza.

The first thing is the Crust.

Because of the way it is made using our exclusive whole wheat blend, it turns out crispy on the outside and chewy on the inside. Other popular chains in and around boston use bleached and brominated flour. Why would you feed your family bleach?? and brominates???? Kinda of gross and unnecessary we think.

• It is a thin crust. Because of its crispiness, it holds up when you pick the slice up, rather than bending over and spilling toppings back onto the plate.
• Also, because of the temperature of the stone below and the air above the pizza when it is in the oven, and because of the specific amount of time that it spends in the oven, the crust ends up with a wonderful mix of tan areas and black spots, both around the edge on the top and on the bottom.
• One final note about the crust: Our Pizza has crunchy bits on the bottom that add to the overall crunchiness of the crust. Some of the crunchiness is light in color, and some of it is black. It all adds to the unique character of the crust.

The second thing is the Ingredients.

Mangia has fresh and simple ingredients.

• The ingredients are all natural, and many are organic and locally grown. The sauce is all tomatoes, with no artificial ingredients, and no high-fructose corn syrup or other sweeteners. The cheese is fresh and not too salty. Toppings are fresh from the farm and organic, or made in- house.
• Also, ingredients are applied sparingly on all Mangia Pizzas. It is not oversauced, not overcheesed, and not piled on with mounds of toppings. The overall effect is a lighter tasting, healthier pizza. In conjunction with the crispy crust, is that a lightly dressed slice of pizza does not collapse in your hands and start losing its toppings onto the plate.

The entire Mangia team shares a love for developing a growing collection of red and white signature pizzas, calzones and other Italian specialties. A growing collection of “Designer” salads along with the Garden and Greek salads are available.

The Mangia mission is to carry forward the company's core values incomparable quality and welcoming hospitality. The Mangia Creed: The Mangia day begins and ends with dedication to excellence, to service and to our valued customers.