ABOUT UNA PIZZA NAPOLETANA

Located in New York’s Lower East Side, Una Pizza Napoletana is the current and only expression of Anthony Mangieri’s decades-long pursuit of pizza.

Every ball of dough is made by Anthony. Every pizza served is shaped, topped, and baked by him.

From the beginning, the work has been singular in focus: naturally-leavened, wood-fired pizza made by hand. What began with a deep respect for the traditions of Naples has, over time, been refined through years of daily practice into something personal, guided by instinct, repetition, and restraint.

The menu is intentionally minimal. A small selection of appetizers, made-daily ice cream and seasonal sorbetto, and a focused list of Italian beer and wines from Campania and Champagne are offered to complement the pizzas.

The dining room is intimate and personal, filled with one-of-a-kind works of art, many created by friends over the years. Guests are seated within view of the oven, where Anthony works continuously, preparing each dough by hand and baking only a few pizzas at a time.

Operating at this scale allows for an uncompromising focus on every detail, from sourcing and fermentation to the final moments in the oven. Today, Una functions as a single restaurant, allowing for a level of consistency and care that defines the experience.

In its current form, Una Pizza Napoletana has been named the #1 pizzeria in the world by 50 Top Pizza in 2022, 2024, and 2025. The restaurant has also been recognized by the Michelin Guide and featured in The New York Times, The New Yorker, Esquire, as well as on TODAY and CBS Mornings.

ABOUT ANTHONY MANGIERI

Anthony Mangieri is widely regarded as a pioneer of Neapolitan-style pizza in the United States, known for his disciplined approach and longstanding dedication to craft.

For decades, he has remained directly responsible for every step of the process. He makes each ball of dough by hand. He shapes and bakes every pizza served at Una Pizza Napoletana.

Raised in New Jersey in an Italian-American family, Anthony developed an early and enduring obsession with pizza. As a teenager, he traveled throughout the tri-state area in search of the best examples, forming a foundation that would inform his work for decades to come.

At 22, he opened Sant Arsenio, a small bread bakery in Red Bank, New Jersey. In 1996, he established Una Pizza Napoletana in Point Pleasant Beach, marking the beginning of a singular path centered on naturally-leavened dough and wood-fired baking.

In 2004, Anthony brought Una Pizza Napoletana to New York City’s East Village, where it quickly gained a devoted following and critical recognition. In 2010, he relocated to San Francisco, continuing to refine his process while earning widespread acclaim.

Across each iteration, his approach has remained consistent in principle while evolving in detail, shaped through daily practice.

Anthony returned to New York in 2018 and later operated a location in New Jersey from 2020 to 2021. Una Pizza Napoletana reopened on the Lower East Side in 2022, following an extensive rebuild shaped entirely by his vision. Today, the restaurant operates as a single, independent location.

Anthony continues to make every ball of dough and every pizza by hand, each day.

Follow Anthony on Instagram.