Anthony Mangieri has spent over 30 years mastering the art of pizza making, which has earned him the award of best pizza in the world not once but twice.
Surprisingly, the best pizza isn’t in Italy but on New York’s Lower East Side in a pizzeria called Una Pizza Napoletana.
Una Pizza Napoletana was crowned the world’s best in 2024 and 2022, and while it is located in the Big Apple, you’ll instantly feel transported to sunny Naples.
Mangieri revealed the secrets to his award-winning pizza to Time Out New York: “There isn’t a secret per se, but we do have a few techniques that I think help make pizza really special.
“We don’t use commercial yeast as I am a big believer that naturally leavened products taste better and are better for you.
“We also use a lot of water: the more water you put in the dough, the more interesting and wild structure you create. Number three: everyone should approach pizza-making with the mentality that you can always get better at it and learn.”
This may seem simple, but good products and the making of the dough is crucial to pizza-making.
While some Italian dishes may seem easy and simple at first glance, the key to the best pasta or pizzas is in the details by using fresh and high-quality ingredients.
American pizzas often have many toppings on them, but Mangieri distinguishes himself with his Italian products using San Marzano tomatoes, Amalfi oregano, bufffalo mozzarella DOP, Sicilian sea salt and naturally leavened dough.
The pizzas are then put in a traditional wood-fired oven but only three at a time.
The chosen ingredients and the art of dough making which is always prepared by the chef himself, are what make the pizzas so delicious.
He also shared that the one trend that he just can’t stand is overtopping your pizza and stated how not all of the most delicious will always look stunning or “Instagrammable”.
