Chef
Anthony Mangieri
- Discipline
- Chef
- Based in
- New York City, New York, United States
i. Biography
In 2025, 50 Top Pizza named Una Pizza Napoletana in New York, NY the #1 pizzeria in the world. The recognition put a narrow form of work under wider inspection: Neapolitan-style pizza made through repetition, restraint, and oven judgment rather than spectacle. In that context, Anthony Mangieri’s reputation rests on an American practice of the style, with dough handled by hand, toppings kept minimal, and the margin between blister and burn treated as part of the craft.
The Climb
Neapolitan-style pizza rewards proximity: the maker reads dough by touch, fermentation by feel, and heat by timing. As founder, owner and operator, and chef / pizza maestro of Una Pizza Napoletana, Anthony Mangieri works in a role where administration, authorship, and bench work are not separated. The restaurant’s identity is tied to that direct contact with the product. Concentration, rather than range, has shaped the climb. Mangieri’s standing has been built through Neapolitan-style pizza in the United States, with Una Pizza Napoletana as the working vessel. The premise is deliberately narrow: flour, water, fire, and a limited field of topping decisions. The value is in holding the line, not adding more.
Today
The current work places craft and ownership in the same hands. Mangieri is chef and owner of Una Pizza Napoletana in New York, NY. He is also founder and CEO of Genio Della Pizza. Those roles sit beside the daily work that made the name: direct handling of dough and oven. At Una Pizza Napoletana, the process remains maker-led. Mangieri personally makes each dough ball and shapes, tops, and bakes every pizza served. The signature set is Neapolitan-style pies with thin, chewy crust, puffy, charred edges, and carefully selected minimal toppings. The expression depends on texture, rim lift, spotted char, and the restraint to let heat and dough carry the eating. Scale is treated as a technical decision. Mangieri keeps the restaurant small so expansion does not take away what makes it great. In practical terms, smallness protects the direct relationship between maker and product, and keeps recognition connected to the same work that earned it.
Signature
The fuller register is thin, chewy crust, puffy, charred edges, and carefully selected minimal toppings, with each pie shaped by hand and finished in the oven. The signature is a held method rather than a flourish: pared back, repeatable, and dependent on balance.
Recognition
Anthony's honors include Pizza crowned best in the U.S. (2025). In the same year, 50 Top Pizza named Una Pizza Napoletana in New York, NY the #1 pizzeria in the world, placing international attention on a focused American expression of Neapolitan-style pizza. The recognition follows a craft position built on limited scale, direct making, and refusal to overextend.
Profile updated July 2026
FAQ
Asked of Anthony
What is Anthony Mangieri's current role?
Anthony Mangieri is Chef and Owner.
What recognition has Anthony Mangieri received?
Pizza crowned best in the U.S. (2025).
What is Anthony Mangieri known for?
Neapolitan-style pizza in the United States.
