The best pizza in the US isn’t from California or Florida for the third year in a row. On the Lower East Side of New York, it’s being made in a small, serious pizzeria. It’s no surprise that Una Pizza Napoletana is still ranked as the best pizza in the United States for 2025 if you’ve been there before.
Anthony Mangieri is in charge of the dough. He is known in the pizza world for doing things the way he wants them done. The man who owns the business makes the dough himself and won’t let anyone take shortcuts. That’s the model in full.
The news was made at a ceremony in Manhattan’s Chelsea Market that was packed with people. It was put on by Scott Wiener (yes, the one from the pizza tours), and some of the biggest names in American pizza came to it. It was clear that Mangieri wasn’t just a part of the conversation as the awards were given out and the wine was poured. He is still in charge.
The Philosophy of a Pizza Genius
Mangieri is different from most chefs who run a famous restaurant. Around nine in the morning, he gets to the shop. He stays for a while after midnight. Cleaning the floor. His job is to make the dough. He doesn’t franchise, license, or let people make changes to the menu. Marinara, Margherita, Cosacca, Bianca, and a few others are among the seven pizzas that are made in the traditional Neapolitan style. That is all. “The dough is kept at room temperature, not in the fridge.” He told El País, “That’s why a pizza ordered at 5 p.m. won’t be the same as one ordered at 8 p.m.”
This way of thinking is obsessive in the best way. He makes what he calls “micro-adjustments” every day, which are small changes to the temperature, hydration, and fermentation time based on how the dough feels in the room. It’s not sweet. He thinks that’s what good pizza needs. Three years of wins proves his point more than enough.
Plenty of Competition, but Only One Number One
Many other big names were recognized that night at Chelsea Market. William Joo won Pizza Maker of the Year, and Pizzeria Sei in Los Angeles came in second. Tony Gemignani’s Pizza Napoletana in San Francisco came in third. He is still known as a master of his craft there.
Other top places were Jay’s in Kenmore, Ribalta in New York, Robert’s in Chicago, Don Antonio in Manhattan, Ken’s Artisan Pizza in Portland, Truly Pizza in Dana Point, and La Leggenda and ‘O Munaciello, both in Miami, tied for tenth place. For those who like road trips and great pizza, this list has almost everything you need to start making plans.
What Comes Next: Respect, Appreciation, and More
Una Pizza Napoletana has been number one for three years in a row, but it still isn’t in the Michelin Guide. And this is still something that makes Mangieri mad. He’s tried gourmet food before, but he likes to stick to the dough and drinks champagne or Burgundy wine with his pizza instead. “There is still a hierarchy that leaves us out. Anthony said in the same interview, “I hope they come to us one day, not the other way around.” Despite the stars, he’s not waiting. He is still looking for more money. Genio della Pizza is his new line of frozen pizza, but he says, “It’s not the same experience.” for sure.
There are 99 pizzerias on this year’s 50 Top Pizza list. New York has 20 more than anyone else. After that, Chicago and Portland each have six. The top 12 will move on to compete in the world finals this September at Teatro Mercadante in Naples, the birthplace of pizza.
And of course, Mangieri will be there, ready to share a taste of Una Pizza Napoletana.
