In the heart of New York City’s Lower East Side, at 175 Orchard Street, lies Una Pizza Napoletana—a small, unassuming spot that has repeatedly claimed the title of the world’s best pizzeria. Led by chef and owner Anthony Mangieri, this restaurant has earned top honors from 50 Top Pizza multiple times, including in 2022, 2024, and continuing its dominance into recent years with accolades as the best in the USA for 2025 and sharing global #1 status in the latest rankings.
Bon Appétit’s “On The Line” series captured this excellence in a captivating December 2024 video titled A Day Making The World’s #1 Pizza in NYC. The piece offers an intimate, full-day glimpse into the meticulous craft that defines Mangieri’s approach, showcasing why his pizzas stand out in a city—and a world—full of competition.
The day begins early, with Mangieri himself handling the foundational step: mixing the dough. He has been making dough daily since he was 15 years old, relying on a simple, high-quality formula of flour, water, salt, and yeast. This minimalism allows the ingredients and technique to shine, resulting in a light, airy crust with signature leopard spotting from high-heat baking. Every portion is hand-balled with precision, setting the stage for perfect fermentation and texture.
Next comes the ritual of firing up the massive wood-fired oven, a custom-built centerpiece that reaches temperatures around 900°F or higher. Maintaining consistent heat is essential for the rapid, intense cooking that produces the characteristic blistering char and soft, foldable interior. Mangieri’s process emphasizes no shortcuts—everything is done by hand, with obsessive attention to detail.
The video also highlights smaller but meaningful touches, like preparing house-made ice cream and sorbetto for desserts, underscoring the commitment to quality across the menu. As the day progresses into pre-shift preparation and then the rush of service, the pace intensifies. Dough is stretched gently by hand—no rolling pins here—topped sparingly with fresh, premium ingredients (think classic Margherita or similarly restrained pies), and launched into the oven. Each pizza emerges in just 60 to 90 seconds, perfectly balanced between crisp edges and tender center.
Mangieri describes his style as rooted in traditional Neapolitan pizza but distinctly his own—a personal evolution born from decades of dedication. He stresses simplicity above all: no fancy equipment, no unnecessary flourishes, just relentless focus on every element to create something exceptional. This philosophy has built a devoted following, with lines forming regularly and the restaurant selling out daily since opening its current location.
The Bon Appétit feature portrays not just a kitchen routine but a life’s work. Mangieri, often called a pioneer of authentic Neapolitan-style pizza in the United States, embodies quiet intensity and craftsmanship. His pizzas aren’t about volume or spectacle; they’re about purity and consistency, earning Una Pizza Napoletana its repeated crowns as the global benchmark.
For anyone passionate about food, pizza artistry, or the pursuit of perfection, this day-in-the-life video serves as pure inspiration. It reminds us that true excellence often comes from unwavering commitment to the basics, executed at the highest level. Whether you’ve tasted Una’s pies or are dreaming of a NYC pizza pilgrimage, the story behind the world’s #1 slice is one of dedication that transcends trends.
About The Author
