Una Pizza Napoletana, led by Anthony Mangieri, is celebrated as a landmark for Neapolitan-style pizza. Located in New York City’s Lower East Side, this Michelin-recognized pizzeria reflects Mangieri’s relentless pursuit of perfection. Dubbed the ‘Pope of Pizza,’ Mangieri has spent decades refining his craft, blending traditional techniques with his innovations. Known for its minimalist toppings, naturally leavened dough, and wood-fired preparation, Una Pizza Napoletana stands as one of the world’s most revered pizza destinations.

The heart of Una Pizza Napoletanta

The atmosphere at Una Pizza Napoletana mirrors Mangieri’s ethos of authenticity and simplicity. The dining space, both functional and welcoming, features black-and-white tiles, an open kitchen, and shelves stocked with premium Italian ingredients such as San Marzano tomatoes and Sicilian sea salt. The focal point is the imported Italian wood-burning oven, where Mangieri can be found stretching pizza dough. Walls adorned with unique artwork by Mangieri’s friends add a personal touch to the otherwise understated décor. The space buzzes with anticipation as diners, fortunate enough to secure a seat, watch the iconic pizzas emerge from the oven—charred, fragrant, and perfectly crafted. Among the six classic offerings, the cosacca—one of Naples’ oldest styles—stands out for its simplicity: airy dough topped with tomato sauce, sea salt, fresh basil, and pecorino Romano added just before serving.

Born and raised in New Jersey in a tight-knit Italian American family, Mangieri’s passion for pizza began early. Inspired by his heritage, he spent his youth exploring pizzerias in the tri-state area and studying books on French and Italian bread baking. At just 20 years old, he opened a wood-fired bakery in Red Bank, NJ, before launching the first Una Pizza Napoletana in Point Pleasant, NJ, in 1996. Mangieri has since relocated the restaurant to New York City and across the country, to San Francisco, earning widespread acclaim. In 2018, he returned to New York to establish the current iteration of Una Pizza Napoletana on the Lower East Side. Mangieri’s philosophy has always prioritized quality over expansion, opting to operate a single restaurant to maintain control over every detail. His influence has also extended into homes with the launch of his frozen pizza line, Genio Della Pizza, and a cameo on the TV show Billions, where he shared his joy for cooking.

Una Pizza Napoletana’s commitment to excellence has garnered numerous accolades. In 2022 and 2024, it earned the top spot on 50 Top Pizza’s global rankings, solidifying its reputation as a worldwide leader in Neapolitan-style pizza. The Michelin Guide has awarded the pizzeria a Bib Gourmand, recognizing its exceptional quality and value. Mangieri is hailed as one of the best pizzaiolos outside Italy and praised for his unwavering dedication to craftsmanship. Through meticulous attention to detail and a steadfast passion for his craft, Mangieri has created a steadfast temple of pizza, attracting pizza pilgrims worldwide.

The Chef

Born and raised in a close-knit Italian American family in New Jersey, Mangieri’s obsession with eating and making pizza took root at an early age. From having his mother drive him to every well-known pizzeria in the tri-state area to reading books all about baking, including French and Italian styles of bread baking, his pursuit of passion flourished into a lifelong quest to create the perfect pizza.

At 20, Mangieri opened a wood-fired bread bakery called Sant Arsenio in Red Bank, NJ. In his early 20s, in 1996, he opened Una Pizza Napoletana in Point Pleasant, NJ, one of the first places to introduce Neapolitan-style pies stateside. He moved himself and the restaurant to New York in 2004. Later there was a bicoastal move from New York City to San Francisco and back again, and outsider offers to expand Una Pizza Napoletana nationwide. But Mangieri’s only ever operated one restaurant; having only one location, he says, allows for an obsessive focus on every detail.

Now located on New York’s Lower East Side, Una Pizza Napoletana has continued to garner praise, claiming the #1 spot on 50 Top Pizza’s global and US rankings. The restaurant also holds a Bib Gourmand from the Michelin Guide.

Mangieri launched Genio Della Pizza in 2022, a frozen product he had spent three years developing to reclaim quality in the freezer section.

When he's not covered in flour, Mangieri can be found putting himself through his paces on two wheels.

Restaurant

As the chef and owner of Una Pizza Napoletana, Mangieri is known for his meticulous attention to detail, often described as obsessive. According to the restaurant’s website, "Since day one, Anthony has made every piece of dough served."

Since 2022, Una Pizza Napoletana has been located on New York’s Lower East Side, marking the sixth and only iteration of Mangieri’s renowned pizzeria. The focus remains, as always, on naturally-leavened, wood-fired pizzas.

The pizzeria’s iconic Neapolitan-style pizzas are famous for their fluffy edges, delicate crusts, and minimalist toppings. The restaurant offers six classic options, including marinara, margherita, and pizza bianca, made with ingredients like the finest San Marzano tomatoes, Amalfi wild oregano, buffalo mozzarella DOP, and Sicilian sea salt.

Beyond its celebrated pizzas, Una Pizza Napoletana offers an intimate dining experience. Guests seated in the dining room, surrounded by one-of-a-kind art pieces—many created by Mangieri’s close friends—can watch the team handcraft dough and bake the pizzas to perfection in a wood-fired oven.

The warm, communal atmosphere mirrors Mangieri's deep passion for authentic craftsmanship and dedication to creating a simple yet unforgettable meal.

Recipes and dishes

Known as "a pioneer of Neapolitan-style pizza in the United States," Mangieri has perfected a pizza-making craft that balances tradition with innovation. His fluffy outer-rimmed and gently blistered crusts have a characteristically subtle sourdough tang. Only a trio of pizzas make it into the wood-fired oven at a time to ensure temperature precision and consistent quality.

Mangieri’s passion is evident in his menu, which features half a dozen classic pizzas, including the popular cosacca. A minimalist pizza, and one of Naples' oldest, it showcases the art of simplicity: puffy, toasted dough topped with tomato sauce, sea salt, fresh basil, and a light sprinkling of pecorino Romano added just as it comes out of the oven.

While careful attention is given to the authentic toppings, for Mangieri, the real magic lies in the dough. After nearly 30 years, he still experiments daily with dough recipes. A key technique he uses is adding more water toward the end of the mixing process, which keeps the dough hydrated. attributing the method to ancient French bread-baking techniques.

Una Pizza Napoletana’s pizza has even featured in the US TV show Billions, where Mangieri himself made a cameo, saying, “It’s good to love what you do. Enjoy, guys.”

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