New York City’s Una Pizza Napoletana Named World’s Best By Italian Judges
Big news for pizza lovers! Una Pizza Napoletana in New York City has just been named the world’s best pizzeria by Italian judges.
This Lower East Side gem, owned by Anthony Mangieri, shares the top spot with an Italian pizzeria in the prestigious 50 Top Pizza rankings.
The recognition puts America on the map in a food category traditionally dominated by Italy, showing that authentic Neapolitan pizza excellence can be found outside Naples.
1. When Italian Judges Crown an American Champion
Una Pizza Napoletana in New York City has claimed the top position on 50 Top Pizza’s 2025 global rankings, sharing the honor with I Masanielli from Caserta, Italy.
This marks the third time Anthony Mangieri’s Lower East Side establishment has received this distinction, having previously topped the list in 2022 and 2024.
The Italian-based guide employs anonymous reviewers who visit establishments as regular paying customers, evaluating pizzerias across multiple continents. Co-founder Albert Sapere explained to PMQ Pizza that American reviewers were specifically recruited to better assess pizza culture operating within the United States.
2. A Nomadic Journey Before Finding Home
Mangieri’s pizzeria has traversed considerable geography since its origins in New Jersey. The operation relocated to New York, then California, before returning to New York City’s Lower East Side for its current and only location.
This singular focus stems from Mangieri’s stated commitment to maintaining “an obsessive focus on every detail” rather than expanding into multiple locations.
The consolidated approach allows complete oversight of operations, from dough preparation to final presentation, ensuring consistency that multi-location models often struggle to maintain.
3. Classic Neapolitan Traditions Define the Menu
Five core pizzas anchor the offerings: marinara, Bianca, margherita, Cosacca, and filetti. A rotating weekly special provides variety while keeping the menu deliberately constrained.
Optional additions include salted Italian anchovies and aged Parmigiano Reggiano for most pies, though specials and Cosacca variations exclude customization.
This limited selection reflects Neapolitan pizza philosophy emphasizing ingredient quality and technique over endless topping combinations. Each pie showcases fundamental components rather than complex flavor layering.
4. Exclusivity Creates Operational Challenges
Recognition brings complications for those hoping to experience the acclaimed pies firsthand. OpenTable reservations open two weeks in advance, with slots filling rapidly. Walk-in attempts remain possible, though available seating becomes scarce quickly.
The restaurant maintains a waitlist for walk-ins, contacting diners when tables open. This system accommodates spontaneous visitors while managing capacity constraints created by the establishment’s growing reputation and limited physical space in the Lower East Side location.
