The World’s Best Pizza Lives In New York At Una Pizza Napoletana
Pizza lovers around the world have a new mecca to visit!
Una Pizza Napoletana, the acclaimed New York pizzeria helmed by master pizzaiolo Anthony Mangieri, has officially been crowned ‘the Best Pizzeria in the world’ by Italy’s 50 Top Pizza.
This prestigious title wasn’t given lightly – it represents decades of dedication to the authentic craft of Neapolitan pizza-making and an unwavering commitment to quality that has made food critics and customers alike swoon with every bite.
From Humble Beginnings to Pizza Royalty
Anthony Mangieri opened the first Una Pizza Napoletana in 1996 in Point Pleasant Beach, New Jersey, before moving it to Manhattan’s East Village in 2004.
The self-taught pizza master later relocated to San Francisco, then back to NYC’s Lower East Side in 2018.
The restaurant’s minimalist interior reflects Mangieri’s philosophy – focus on the pizza, not frills.
Diners watch him work his magic at the wood-fired oven, crafting each pie by hand using imported Italian ingredients and wild-yeast dough fermented for days.
His menu is refreshingly simple – a handful of classic Neapolitan pizzas with no substitutions allowed. This perfectionism has earned Una Pizza Napoletana its crown jewel status in the pizza world.
Authentic Neapolitan Techniques That Wowed The Judges
Every pie is made using methods passed down through generations of Italian pizza makers.
The dough ferments for 24-36 hours, developing complex flavors impossible to rush.
Mangieri’s dedication shows in every detail – from the way he works the dough by hand to the 900°F wood-fired oven that creates that perfect charred crust in just 90 seconds.
Judges particularly praised his marinara pizza for its simplicity and perfect balance. Sometimes the most basic things require the most skill to perfect.
Minimalist Menu That Celebrates Pizza Purity
While most pizzerias try to stand out with unusual toppings or gimmicks, Una Pizza Napoletana goes the opposite direction.
The menu features just classic variations – marinara, margherita, bianca, filetti, and apollonia.
Each showcases Mangieri’s philosophy that less is more.
Fresh San Marzano tomatoes, buffalo mozzarella flown in from Italy, and olive oil pressed from specific Italian olive groves create flavor profiles impossible to replicate.
This radical simplicity forces everything to be perfect. When you have nowhere to hide behind trendy ingredients, each element must shine on its own merits.
