Home Pizza Tips from '50 Top Pizza USA' Winners

Recently 50 Top Pizza, the Italian organisation that rates the best pizzas on the planet, announced the winners of the 50 Best Pizzerias in America. Pizzas were widely represented from all over the country and the Top 15 winners were automatically entered into the global Top 100 competition that will be announced in Naples this September.

Fans of pizza around America will recognise many of the famous names on the list, and we wanted to ask a few of them for some pizza-making advice at home. So, if you’re a burgeoning pizzaiolo, pay close attention to these doyens of dough.

^{Anthony Mangieri and his team working at Una Pizza Napoletana} 

Anthony Mangieri’s Una Pizza Napoletana achieved the No. 1 spot as America’s best pizzeria. His naturally leavened, never-refrigerated dough is the true secret to his success, but he also thinks about hydration as a key indicator for a great pizza.

“My best advice would be to use the best, freshest ingredients, don’t over-mix your dough, make your dough as highly hydrated as possible, and bake it as hot as your oven will allow. Those are good starting points and then as you get comfortable keep pushing it from there.”