Though the top three was, unsurprisingly, dominated by Italian pizzaiolos—Francesco Martucci of I Masanielli, Franco Pepe of Pepe in Grani and Gabriele Bonci of Pizzarium in Rome—this year's tasty selection also spotlighted NYC chefs like Anthony Mangieri of Una Pizza Napoletana (who previously appeared in the 2023 and 2024 installments, but hit a high of No. 17 this year), Mark Iacono of Lucali (No. 25), Wylie Dufresne of Stretch Pizza (No. 27), Massimo Laveglia of L'Industrie Pizza (No. 34), Giorgia Caporuscio of Don Antonio (No. 52) and Frank Tuttolomondo of Mama's TOO!

After bringing his talent from coast to coast, the pizza maestro planted roots in Manhattan with Una Pizza Napoletana. Tending to the wood-burning oven himself, Mangieri is deadly serious about Neapolitan-style pies, which also means there are no appetizers and limited dessert options—sorbet or gelato in true Italian form—but it's the pizza that takes center stage. Our Inspectors noted "fluffy edges, papery crusts and minimal toppings that hardly go beyond bubbly gumdrops of mozzarella di bufala and sweet tomato sauce".

A couple of years ago, Una Pizza was half-empty so often that its owner, Anthony Mangieri, was thinking of pulling up stakes. Then he did an about-face — or maybe we did. Now, he and his pizza are acknowledged downtown institutions.

Pizzaiolo Anthony Mangieri first opened his pizza shop in Manhattan's East Village back in 2004, at the beginning of the Neapolitan-style pizza renaissance in New York. Then he closed shop and moved to San Francisco for a while, bringing Una with him, until he reopened on the Lower East Side in 2018…only to shut down again thanks to the pandemic. This latest iteration opened in March 2022 with a menu of five pies and one rotating special, four toppings, and two appetizers and desserts—and we’re happy to report that the pizza is better than ever.

Anthony Mangieri, the brains behind Una Pizza Napoletana, is nothing short of a pizza legend. Growing up in suburban New Jersey, Mangieri is entirely self-taught in the sacred art of pizza making. The crust on the pies at Una is fluffy around the edges, thin in the middle, and topped with simple, high-quality, mouth-watering ingredients like San Marzano tomatoes, smoked buffalo mozzarella, and Amalfi wild oregano that pay homage to the chef's Italian heritage.

New Yorkers are fiercely loyal and opinionated about our pizza. But while some locals might disagree as to whether Anthony Mangieri’s Neapolitan-style, wood-fired, soft-doughed, thin-crusted rounds at Una Pizza Napoletana are the gold standard, the rest of the world has spoken and named his the #1 pizzeria on planet Earth. This guy’s a stickler for tradition, so don’t expect trendy toppings or overloaded pies.

Neapolitan pizza pioneer Anthony Mangieri makes incredible wood-fired pizza with crust we can only describe as dazzling: perfectly puffy and leopard-spotted. Reservations, which max out at four diners a table, are necessary and worth battling it out on Resy to get. Una only makes so much pizza dough a day, and the pies reserved for walk-ins usually sell out to those who line up before the shop opens.

Pizzaiolo Anthony Mangieri started his pizza career with a shop in the East Village, relocated it to San Francisco, and then moved it back home to New York City. There’s no mistaking that it’s some of the best Neapolitan pizza you can find in the world, and that’s simply the result of an extremely dedicated chef. Mangieri himself has committed to making every pie until the dough runs out each day.

The tireless and endless pursuit of Anthony Mangieri to bring Naples-style pizza to New York is what makes Una Pizza Napoletana one of the best New York pizza joints. One might regard this place as simple, but it is far from it owing to the elaborate menu curated by the owner’s passion and devotion. Every pie is a perfectly proportioned combination of tomato, olive oil and loads of cheese.

Una Pizza Napoletana – Una does what it says on the tin: serves great quality, made-with-care Napolitan-style pizzas. Naturally leavened, wood-fired dough, and classic toppings make their pies taste as if you were in Naples–even if you may be on the Lower East Side of Manhattan. A concise list of antipasti, gelatos, and sorbets round out the picture.

Visiting Una Pizza Napoletana takes a bit of leg work because it’s only open three days a week. Recently ranked one of the best pizzas in the world, reservations book out months in advance. It was opened in 2022 by Anthony Mangieri, a New Jersey native who dedicated his life to creating what would become some of the best pizza in NYC.

Una Pizza Napoletana is an award-winning spot on New York’s Lower East Side, led by chef Anthony Mangieri. The restaurant specializes in a set daily production, drawing a steady crowd eager to experience its carefully crafted approach. Its simple setup and focus on technique give it a loyal following and a warm, inviting atmosphere.

Since 1996, this New York pizza joint has been focused on naturally-leavened, wood-fired pizzas. You can also find made-daily ice cream, seasonal sorbet and a selection of fine Italian wines. In 2022, Una Pizza Napoletana shared a first place title as the Best Pizzeria in the world.