For ages, New Yorkers have proudly proclaimed their pizza superiority, a sentiment that resonates from the bustling streets of Manhattan to the relaxed avenues of Brooklyn. This age-old debate has gained new momentum following the recent announcement from the Italy-based 50 Top Pizza Awards, which highlighted one Lower East Side establishment as its top pick for 2024. The pizzeria in question, Una Pizza Napoletana, has set the culinary scene abuzz by successfully edging out both local competitors and even formidable establishments in Naples, Italy, the birthplace of pizza. This audacious claim to the “best pizza” title is backed by none other than Anthony Mangieri, the visionary chef behind Una Pizza Napoletana, who has devoted himself to perfecting the art of pizza-making for over three decades.
The 50 Top Pizza Awards has earned its reputation as a credible arbiter in the food world, celebrating the craft of pizza without bias toward the geographical or cultural origin. This year’s awards list comprises 101 pizzerias, not the stated 50, and ranks three additional New York establishments alongside Una Pizza Napoletana—Ribalta, Don Antonio, and L’Industrie Pizzeria.
Despite New York’s growing presence on this prestigious list, Italy remains a heavyweight with 41 entries, including a promising tie for the second spot claimed by Diego Vitagliano Pizzeria. The international scope of this year’s list also reflects a broadened appreciation for pizza-making across continents, with pizzerias from countries like South Korea, Bolivia, and India demonstrating the dish’s universal appeal.
Why does Una Pizza Napoletana stand out in this crowded landscape? The secret, as described by the awards’ organizers, lies in Mangieri’s unwavering commitment to the roots of pizza-making. Anchored in the principles of tradition, he focuses purely on high-quality ingredients rather than the often-extravagant toppings seen elsewhere. Diners are welcomed with a concise menu that includes classic pies such as Marinara and Margherita, along with a daily special that showcases seasonal produce. This stripped-down philosophy is a nod to the authenticity sought by pizza purists.
Mangieri’s journey toward pizza mastery began in his youth in New Jersey, where a passion for the perfect slice drove him from one renowned pizzeria to the next. His principal focus on both naturally leavened and wood-fired dough sets his pizzas apart, capturing the spirits of both New York and Naples. The attention to detail found in Una Pizza Napoletana extends far beyond the menu; it permeates the very fabric of the restaurant’s operation.
At the heart of Mangieri’s methodology is a profound respect for fermentation, which he claims is the key to achieving dough excellence. “What makes a really good pizza is first the dough,” he explains, emphasizing hydration, adaptability, and a flawless approach to working the dough. His baking processes allow no room for shortcuts—dough is made fresh daily, with a unique blend of Italian flours that ensures a rich flavor profile and exquisite texture.
Una Pizza Napoletana’s approach is decidedly artisanal, as it purposely limits the number of pizzas baked at a given time in its traditional wood-fired ovens. This mindful and patient approach aligns perfectly with the principles of the “slow food” movement, which emphasizes authenticity and sustainability in culinary practices.
Yet, as accolades dot the wall of Una Pizza Napoletana, Mangieri retains a humble disposition, grounding his achievements in a love for craft rather than external validation. He acknowledges that while recognition is welcome, it is ultimately not what drives his passion. “It fuels us to go into the restaurant every day and give more love and focus, and not to take anything for granted,” he states, showcasing his dedication to the craft independent of commercial success.
Interestingly, the maestro reveals a personal quirk: his culinary interests extend beyond his pizzeria’s offerings. “Pasta is a staple for me; I eat it for almost every meal,” he confides, reminding us that even those who create pizza are not limited to that single dimension of culinary experience.
For fans eager to taste the celebrated pizza at Una, a slight delay is in store, as the restaurant temporarily closes for travels in Italy before reopening on October 4. However, with its stellar accolades and the passion behind its ingredients, Una Pizza Napoletana has secured a long-lasting legacy within the competitive realm of pizza, inviting connoisseurs and newcomers alike to discover what sets it apart in the ever-evolving pizza landscape. The culinary journey of Una Pizza Napoletana serves as a testament to the enduring appeal of authenticity, tradition, and an unwavering dedication to craft.