The Mangia Pizza experience was founded in 2003 with the opening of our first restaurant in Brookline, Massachusetts, ignited by the mission to revolutionize the way people think about, buy and enjoy their pizza. With an unwavering focus and commitment to healthy eating and pure deliciousness, the secret to Mangia’s success is our award-winning, whole- wheat pizza dough, milled to exacting specifications. The result is a silky, whole-wheat pizza crust that Mangia’s patrons describe as “heavenly,” and serves as the perfect foundation for a variety of custom-crafted pies that feature only the freshest meat and vegetable toppings, all-natural, delectable sauces, and 100% natural mozzarella cheese with no binders or anti-caking agents.

3 Things Differentiate Mangia from the Rest of the Pizza Pack

Crust

Crust

Because of our attention to the flour, Mangia’s crust is crispy on the outside and chewy on the inside. Most popular chains use less expensive flour that is bleached and bromated, which is a banned practice throughout most of the world, including Canada and Europe. US-based pizza chains that ignore the detrimental effects that these unnatural processes may have are doing it solely for the purpose of profit, and are looking to preserve their pizza dough for months. Not exactly healthy, or safe.
Sauce

Sauce and Toppings

Mangia uses only premium, all natural ingredients, many organic and locally grown. Our sauce is made from on y the freshest, hand picked tomatoes, fresh basil and kosher salt – that’s it. We never use artificial ingredients, high-fructose corn syrup or other sweeteners.
Cheese

Cheese

Mangia uses only 100% natural mozzarella cheese with no binders or anti-caking agents. Most national pizza chains use a cheese blend that is shipped frozen, which instead of 100% milk and butterfat actually contains water to stabilize it during transportation. Who wants fake cheese on their pizza?