How Una Pizza Napoletana Became the World’s No. 1 Ranked Pizza
Una Pizza Napoletana, the revered New York City pizzeria led by chef Anthony Mangieri, stands as one of the most acclaimed pizza destinations globally. It has secured the top spot in the prestigious 50 Top Pizza rankings multiple times, including solo No. 1 in 2024 and a tie for No. 1 in the world for 2025 alongside I Masanielli in Caserta, Italy. In the United States, it has dominated the 50 Top Pizza USA list, claiming the best pizzeria in America for 2025—the fourth consecutive year—and consistently holding the crown in prior editions.
This achievement is no accident. It reflects nearly three decades of unwavering dedication to craft, authenticity, and perfection in Neapolitan-style pizza.
The Origins of a Pizza Obsession
Anthony Mangieri, born in New Jersey to an Italian-American family with ties to Naples, discovered his passion early. By age 15, he was making dough daily, and at 22, he opened his first bakery. In 1996, he launched the original Una Pizza Napoletana in Point Pleasant Beach, New Jersey. From the start, Mangieri committed to traditional Neapolitan principles: naturally leavened dough through long fermentation, premium ingredients like San Marzano tomatoes and buffalo mozzarella, and wood-fired ovens for that signature char and flavor.
His pursuit of excellence led to several relocations, each driven by the quest for ideal conditions and greater focus:
- In 2004, he moved to Manhattan’s East Village, where the pizzeria exploded in popularity, drawing long lines and critical acclaim from outlets like The New York Times and The New Yorker.
- Seeking a change of pace and better environment, he relocated to San Francisco in 2010, operating from a modest space in SoMa for nearly eight years and further honing his technique.
- By 2018, Mangieri returned to New York, settling in the Lower East Side at 175 Orchard Street—its current and sixth location. He briefly experimented with a New Jersey outpost but ultimately consolidated to one spot for maximum control.
Today, Una Pizza Napoletana remains a single-location operation. Mangieri personally handles dough preparation and oven tending every day. The menu stays minimalist—typically featuring just a handful of pies, with the classic Margherita as the star—limiting output to ensure every pizza meets his exacting standards (often around 100 dough balls per night).
The Path to Global Recognition
The 50 Top Pizza guide, an Italy-based authority frequently dubbed the “Michelin Guide of pizza,” evaluates pizzerias worldwide on factors like dough quality, ingredient sourcing, technique, consistency, and overall experience. Una Pizza Napoletana’s rise reflects its distinctive evolution of Neapolitan style: ultra-fluffy, airy cornicione (the raised crust edge), balanced acidity from fermented dough, subtle toppings that highlight rather than overwhelm, and masterful wood-fired cooking.
Key milestones in its rankings include:
- 2022: First No. 1 in the world (tied with I Masanielli).
- 2024: Regained solo No. 1 globally.
- 2025: Tied for No. 1 worldwide with I Masanielli; continued dominance as No. 1 in the USA for the fourth year.
It has also earned repeated top spots in 50 Top Pizza USA, Michelin Bib Gourmand recognition, and praise from major publications like Bon Appétit, Food & Wine, Esquire, and The New York Times. Features such as Bon Appétit’s “On the Line” video series and documentaries have showcased Mangieri’s daily ritual, emphasizing repetition, intuition, and passion built over 30+ years.
Why It Stands Alone
What elevates Una Pizza Napoletana is Mangieri’s refusal to compromise. He prioritizes quality over volume—no expansions, no franchises, no shortcuts. By focusing on one location and one style, he achieves an almost monastic level of mastery. Critics describe his pies as a “personal evolution” of Neapolitan tradition—rooted in Italy but distinctly his own.
In a global scene crowded with historic Naples spots and innovative international contenders, Una’s consistent top rankings prove that relentless pursuit of perfection can transcend borders. As Mangieri approaches the 30th anniversary of his journey, his pizzeria remains a pilgrimage site for pizza enthusiasts—often with waits that reflect its enduring allure.
Una Pizza Napoletana didn’t chase the No. 1 title; it earned it through decades of making the absolute best possible pizza, one pie at a time.
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