Inside the Kitchen of America’s Best Pizzeria: A Day with Chef Anthony Mangieri

Few pizzerias in the world can claim the #1 ranking, but Una Pizza Napoletana in New York City has done it twice—both in America and globally. At the heart of this achievement is Chef Anthony Mangieri, a visionary whose relentless pursuit of perfection has revolutionized Neapolitan-style pizza in the U.S.

Today, Bon Appétit takes you inside the kitchen, spending a day on the line with Mangieri to understand what makes his pizzas stand out in an industry filled with imitators.

🔥 The Art of Pizza at Una Pizza Napoletana
Mangieri’s approach is simple yet obsessively meticulous:
✔ Naturally leavened dough – No commercial yeast, just wild fermentation.
✔ Hand-stretched perfection – Every pizza is crafted by hand, no rolling pins.
✔ High-quality ingredients – Imported flour, San Marzano tomatoes, and the freshest buffalo mozzarella.
✔ Blistered, airy crust – The signature charred crust with a pillowy interior.

“Our style of pizza is rooted in Neapolitan, but it’s our own thing,” Mangieri explains. His pies feature a longer fermentation process, resulting in a crust that is light, complex, and deeply flavorful—a step beyond the traditional Neapolitan approach.

🍕 A Day in the Life of a Pizza Master
A typical day for Mangieri and his team starts early:

6:00 AM – Dough Prep Begins
The foundation of every great pizza starts with perfectly fermented dough. Mangieri meticulously monitors the temperature, humidity, and hydration levels—adjusting as needed for consistency.

10:00 AM – Fire Up the Oven
The wood-fired oven reaches its peak temperature of 900°F, crucial for achieving that signature charred-yet-soft crust in just 60-90 seconds.

12:00 PM – Service Begins
Each order is prepared with absolute precision. There's no rushing, no shortcuts. Every pizza is a work of art, topped with hand-crushed tomatoes, fresh basil, and the highest quality olive oil.

8:00 PM – The Final Pies
As the last orders roll in, the kitchen remains focused. Quality never dips, even during peak rush.

🏆 The Secret to Being #1 in the World
What sets Una Pizza Napoletana apart isn’t just the ingredients or technique—it’s the obsession with perfection.

“You can’t fake passion,” Mangieri says. “This is my life. Every pizza is personal.”

His dedication has not only earned him global recognition but has also influenced a new generation of pizzaiolos striving for excellence.

Would you travel to NYC for a slice of the world’s best pizza? Let us know in the comments! 🍕🔥