In the culinary world, pizza holds an iconic status, a simple yet beloved dish with a rich history that has its origins in Naples, Italy. However, in 2024, something remarkable happened: the world’s best pizza, according to the prestigious 50 Top Pizza Awards, wasn’t found in its birthplace, Naples—or even Italy.
Instead, it was located in the heart of New York City’s Lower East Side at a restaurant called Una Pizza Napoletana. This surprising outcome has left pizza enthusiasts and food critics alike buzzing, redefining the boundaries of this beloved dish’s global appeal.
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The Globalization of Pizza
Pizza, though rooted in Italian culinary tradition, has become one of the most globally consumed and adapted dishes. Its versatility and appeal are undeniable, with local versions springing up in nearly every corner of the world. From the deep-dish style of Chicago to the Neapolitan tradition in Naples and the thin, crisp slices in New York City, pizza’s transformation from a simple street food to a gastronomic experience has been vast.
But with pizza’s global evolution has come a friendly rivalry: Where exactly can you find the world’s best pizza? For many years, Naples remained the uncontested mecca for pizza, with its adherence to time-honored techniques and ingredients. Yet, in recent years, the rise of pizza artisans in places like New York, Tokyo, and even San Francisco has shown that excellence in pizza-making transcends borders.
Una Pizza Napoletana – A Slice of Perfection
Una Pizza Napoletana, the restaurant that took the top spot on the 2024 50 Top Pizza Awards list, is a testament to how pizza-making can be both an art and a science. Founded by Anthony Mangieri, a pizza maestro with over 30 years of experience, this New York establishment brings a meticulous focus to each and every pizza it produces. The restaurant’s rise to global prominence was no accident, but the result of Mangieri’s lifelong dedication and passion for creating the perfect pie.
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Mangieri, a native of New Jersey, has a pizza obsession that dates back to his youth. As a child, he toured the best pizza spots in the New York-New Jersey-Connecticut area with his mother, nurturing a deep appreciation for the craft. Over the years, he honed his skills, refining his process with an almost obsessive attention to detail, especially when it comes to dough.
For Mangieri, the dough is the foundation of great pizza. In his own words, it’s not about following a rigid recipe but about understanding the variables—hydration, flour types, and natural fermentation—that contribute to its unique texture and flavor. At Una Pizza Napoletana, the dough is naturally leavened, highly hydrated, and made fresh daily. Mangieri doesn’t refrigerate the dough, opting instead for a daily ritual of crafting it by hand using a mix of premium Italian flours. This focus on the basics, combined with his use of top-quality ingredients like San Marzano tomatoes, buffalo mozzarella, and Sicilian sea salt, has catapulted Mangieri’s pizzas into the global spotlight.
What Makes Una Pizza Napoletana Stand Out?
The purity and simplicity of Mangieri’s approach have garnered international attention. While pizza styles around the world often embrace elaborate toppings and new flavor combinations, Una Pizza Napoletana remains faithful to tradition, offering a select menu of pizzas that emphasize high-quality ingredients over quantity or novelty.
The restaurant’s pizza menu is centered around a few core offerings, including the classic Marinara and Margherita, as well as a pizza that changes daily based on market ingredients. This minimalist approach might surprise some, but it’s precisely this restraint that elevates Una Pizza Napoletana. Mangieri’s ability to let the individual components of each pizza shine without overpowering them with excess is what has earned him accolades from both critics and patrons alike.
The atmosphere of the restaurant also contributes to its success. Located on Orchard Street in the Lower East Side, the current iteration of Una Pizza Napoletana is Mangieri’s sixth venture, having opened in March 2022. The restaurant exudes a sense of intimacy and craft, with its wood-fired ovens turning out only three pizzas at a time. This focus on quality over quantity appeals to the “slow food” movement, which prioritizes thoughtful, artisanal food preparation over mass production. It’s no wonder that Una Pizza Napoletana has become a favorite among foodies who value authenticity and craftsmanship.
The Global Reach of the 50 Top Pizza Awards
While Una Pizza Napoletana’s victory was a major moment for New York’s pizza scene, the 50 Top Pizza Awards have demonstrated just how diverse and global the pizza world has become. Despite the list’s name, the awards recognize more than 50 pizzerias, with the 2024 edition including 101 restaurants from across the globe.
Italy, unsurprisingly, dominated the list with 41 restaurants, maintaining its position as a pizza powerhouse. Naples itself managed to secure five spots on the list, including a tie for second place with Diego Vitagliano Pizzeria. This serves as a reminder that while pizza has spread far and wide, Italy remains a cornerstone of pizza culture.
Interestingly, the list also featured entries from countries not traditionally associated with pizza, such as South Korea, Bolivia, and India. This highlights the truly international nature of pizza today. While Italy and the United States remain leaders in the pizza world, other countries are developing their own pizza cultures, experimenting with local ingredients and techniques while paying homage to the Neapolitan tradition.
Other Notable Entries on the 2024 List
While Una Pizza Napoletana claimed the top spot, several other pizzerias also made a significant impact on the 2024 list. Tied for second place were two Italian establishments: Diego Vitagliano Pizzeria in Naples and I Masanielli – Francesco Martucci in Caserta. Both restaurants have become symbols of Italy’s continued dominance in the pizza world, blending tradition with innovation.
Third place went to The Pizza Bar on 38th in Tokyo, Japan, further illustrating the international reach of the pizza phenomenon. Tokyo has emerged as a culinary capital in recent years, and its pizza scene is no exception. The success of The Pizza Bar on 38th speaks to the growing sophistication of pizza-making in Japan, where chefs are known for their precision and attention to detail.
San Francisco’s Tony’s Pizza Napoletana also made the list, coming in at No. 6. Tony Gemignani, the chef behind the pizzeria, is another American who has made waves in the international pizza community, earning a reputation for his dedication to traditional techniques.
