The Best Pizza in the World: A New York Triumph, Not an Italian One

If you’re a fan of New York pizza, brace yourself for some exciting news: the best pizza in the world isn’t from Italy — it’s from New York City! According to the prestigious Italian group 50 Top Pizza, the top pizza in the world for 2024 is made at Una Pizza Napoletana, a beloved pizzeria on the Lower East Side.

The restaurant, led by the talented Anthony Mangieri, has officially taken the crown as the best in the world, much to the delight of pizza lovers everywhere.

This is no small feat, especially considering the stiff competition from Italy, the birthplace of pizza itself. While Una Pizza Napoletana had already been ranked the best pizza in the U.S. for three consecutive years, this is the first time the restaurant has claimed the top global spot, surpassing even Italy’s finest pizzerias.

A True New York Success Story

Una Pizza Napoletana wasn’t always in the heart of Manhattan. The journey to global recognition started in 1996 when Mangieri opened his first pizzeria in New Jersey.

His goal was simple but ambitious: to craft the perfect Neapolitan pizza, a style known for its thin crust, wood-fired bubbles, and simple, fresh ingredients.

Over the years, Mangieri’s passion and dedication took his restaurant from New Jersey to Manhattan, then to San Francisco, before finally returning to New York City.

Since settling into its Lower East Side location in 2022, Una Pizza Napoletana has continued to attract a loyal fanbase of pizza lovers who appreciate the restaurant’s authentic, no-nonsense approach to pizza. But what makes this pizzeria stand out from the rest global contenders?

The answer lies in Mangieri’s unwavering commitment to quality and tradition.

Why Una Pizza Napoletana is the Best

Mangieri’s dedication to his craft is evident in every pizza served at Una Pizza Napoletana. Unlike many other restaurants that rely on staff to handle day-to-day operations, Mangieri makes every piece of dough that goes into his brick oven. If he’s not there to prepare the dough, the restaurant doesn’t open.

That level of personal involvement is scarce, especially in a city as bustling as New York.

The pizza follows the traditional Neapolitan style, which has earned worldwide acclaim. Each pizza features a perfectly blistered crust, topped with just enough fresh tomato sauce, mozzarella, and a drizzle of olive oil.

Simplicity is vital in Mangieri’s creations, which makes them so unique. He respects the traditional ingredients and techniques, which results in a pizza that’s both authentic and unforgettable.

Competing with Italy: The Ultimate Pizza Showdown

It’s important to note that Una Pizza Napoletana was the only American pizzeria to make it into the top five of 50 Top Pizza’s 2024 rankings. Out of the top five, three were located in Italy, which isn’t surprising given the country’s pizza heritage.

Yet Mangieri’s pizzeria could edge out even the best that Italy had to offer, solidifying its position as the best in the world.

This victory might seem surprising for pizza purists — after all, Italy is often seen as the gold standard for pizza. But Mangieri’s success proves that you don’t need to be in Naples to create a world-class Neapolitan pizza. Instead, it takes a deep understanding of the art and science behind pizza-making, along with an obsessive attention to detail.

The Man Behind the Magic: Anthony Mangieri

Anthony Mangieri’s story is one of passion, persistence, and perfectionism. Raised in New Jersey, Mangieri grew up with a love for authentic Italian food, but his fascination with traditional Neapolitan pizza sparked his culinary journey.

His dedication to making the perfect pizza took him to Italy, where he studied with master pizza-makers. Upon returning to the U.S., he sought to bring that same level of expertise to American pizza culture.

Mangieri’s approach to pizza-making is old-school. He doesn’t believe in shortcuts or modern conveniences. Instead, he insists on making everything by hand, using the best ingredients from nearby places from Italy.

His pizzas are made with organic flour, San Marzano tomatoes, and fresh mozzarella. Even the water he uses to make the dough is carefully measured and treated to ensure the pizzas come out just right every time.

Why Expansion Isn’t on the Menu

Given its newfound global recognition, you might wonder why Una Pizza Napoletana hasn’t expanded to other locations. The answer is simple: Mangieri is concerned that expansion could compromise the quality of his pizzas.

He can control every aspect of the process by keeping the operation small, from kneading the dough to firing up the oven.

This commitment to quality has earned Una Pizza Napoletana a reputation for being one of the most exclusive pizzerias in New York. The restaurant is only open a few days a week, and wait times can be long — but it’s worth the wait for those who’ve tasted Mangieri’s pizza.

Neapolitan Pizza: A Global Phenomenon

Neapolitan pizza has long been regarded as one of the finest styles of pizza worldwide. Its light, airy crust, and minimal toppings create a perfect balance of flavors. And while pizza may have originated in Naples, Italy, it has become a global dish, with variations in nearly every country.

Una Pizza Napoletana’s victory proves that while Italy will always be home to pizza’s roots, the best pizza can be made anywhere if the passion and dedication to the craft are there.

What’s Next for Una Pizza Napoletana?

Now that it’s officially been named the best pizza in the world, what’s next for Una Pizza Napoletana? For now, Mangieri and his team are focused on perfecting their pizzas.

Expansion might not be on the menu, but one thing is for sure: New Yorkers and tourists alike will continue to flock to the Lower East Side for a taste of what is officially the best pizza on the planet.

Whether you’re a pizza enthusiast or just looking to try the best pizza in the world, Una Pizza Napoletana is a must-visit destination. But don’t be surprised if you have to wait in line — good things come to those who wait.

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