New York Pizzeria Named Best In The World By Italy
The crackle of wood fire, the aroma of blistered dough, and the taste of perfectly balanced toppings have redefined what true pizza can be. At Una Pizza Napoletana, chef Anthony Mangieri has built more than a restaurant – he has crafted an experience that honors tradition while pushing it forward.
Recognition from Italy’s most respected pizza ranking proved what New Yorkers already knew: on a quiet corner of the Lower East Side, some of the finest pizza in the world is being made.
1. History Of Una Pizza Napoletana
From humble New Jersey beginnings in 1996 to culinary stardom, Una Pizza Napoletana has traveled a winding road.
Mangieri’s passion project moved from the East Coast to San Francisco, then back to New York in 2018. This nomadic pizzeria finally found its permanent home in Manhattan’s Lower East Side, where it continues making pizza history.
2. Chef Anthony Mangieri’s Philosophy
Authenticity obsession defines Anthony Mangieri’s approach to pizza making. Rejecting shortcuts and modern conveniences, he embraces centuries-old Neapolitan techniques with religious devotion.
Mangieri views pizza-making as spiritual practice rather than mere cooking – each pie representing his uncompromising commitment to craft that Italian judges recognized as world-class.
3. How Una Pizza Earned Its World Title
The prestigious 50 Top Pizza organization sent anonymous judges who evaluated pizzerias across multiple visits. Scoring considered pizza quality, service, ambiance, and overall dining experience – with Una Pizza excelling in every category.
The announcement shocked many when this New York establishment outranked even Naples’ most revered pizzerias, earning 96.25 points out of 100.
4. Signature Pizzas: Margherita, Marinara & More
Simplicity reigns supreme on Mangieri’s carefully curated menu. The classic Margherita showcases San Marzano tomatoes, buffalo mozzarella, and basil with nothing to hide behind.
Other standouts include the minimalist Marinara (tomatoes, garlic, oregano) and the Filetti (cherry tomatoes, buffalo mozzarella, basil) – each demonstrating Mangieri’s less-is-more philosophy.
5. Weekly Rotating Pie
Pizza enthusiasts eagerly anticipate Saturday’s special creation – Mangieri’s weekly rotating masterpiece. These limited-edition pies showcase seasonal ingredients or experimental combinations not found on the regular menu.
Social media buzzes when these specials are announced, often featuring unexpected toppings like wild mushrooms, specialty cheeses, or rare Italian imports that sell out within hours.
6. Ingredient Sourcing And Imports
Quality obsession drives Mangieri to import key ingredients directly from Italy’s finest producers. San Marzano tomatoes grown in volcanic soil near Mount Vesuvius provide unmatched sweetness and acidity.
Authentic buffalo mozzarella arrives weekly from Campania, while specialty flours come from multi-generational Italian mills – no compromises, regardless of cost or logistical challenges.
7. The Dough & Fermentation Process
Dough wizardry separates Mangieri from mere mortal pizza makers. His meticulously developed recipe undergoes 48-hour natural fermentation, creating complex flavors impossible to rush.
Mangieri adjusts hydration levels daily based on humidity and temperature, mixing everything by hand without machinery – a labor-intensive process he’s perfected over 25 years of dedicated practice.
8. Wood-Fired Oven Techniques
Heat mastery defines Mangieri’s cooking approach in his custom-built wood-fired oven. Maintained at precisely 900°F using only Italian oak, the dome-shaped inferno cooks each pizza in just 60-90 seconds.
Mangieri constantly rotates pies using long-handled peels, ensuring perfect char (leoparding) while preventing burning – a high-wire balancing act requiring years of experience.
9. Seating, Size Limits & Booking Rules
Exclusivity comes naturally to this tiny 35-seat establishment that doesn’t take traditional reservations. Patrons join a digital waitlist through Resy, often weeks in advance, with no guarantees.
Mangieri’s strict rules include no substitutions, no slicing pizzas (they’re served whole), and limited seating times – yet devotees happily comply for a taste of pizza perfection.
10. Desserts, Gelato & Sorbetto Offerings
Sweet finales receive the same exacting standards as Mangieri’s legendary pizzas. Housemade tiramisù features mascarpone whipped to cloudlike consistency, while seasonal gelati showcase ingredients like Sicilian pistachios or Piedmont hazelnuts.
The lemon sorbetto deserves special mention – made with Sorrento lemons imported from the Amalfi Coast, offering bright acidity that perfectly cleanses the palate.
11. Awards, Recognition & Media Praise
Beyond the world’s #1 ranking, Una Pizza boasts an impressive trophy case. The New York Times awarded it rare three-star reviews, while Bon Appétit named it among America’s top restaurants.
Celebrity fans including Leonardo DiCaprio and Stanley Tucci have been spotted waiting in line – no special treatment given – further cementing its status as pizza’s ultimate destination.
12. Tips For Visiting Una Pizza Napoletana
Strategic planning makes all the difference when attempting to experience this pizza mecca. Arrive Thursdays through Sundays when they’re open, joining the digital waitlist exactly when it opens at noon.
Come with a small group (they rarely accommodate parties larger than four), bring cash for smoother transactions, and prepare for a 90-minute dining window – worth every precious minute.
