Una Pizza Napoletana
Pizza restaurant · Lower East Side ·
Wood-fired Neapolitan pies, natural wines, and refined desserts
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Wood-fired Neapolitan pies, natural wines, and refined desserts
"When I want archetypal Neapolitan pies I look to Una Pizza Napoletana: Anthony Mangieri has honed his recipe for over 30 years using naturally fermented dough, San Marzano tomatoes, and buffalo mozzarella baked in a wood-fired oven, and those pies are considered legendary — in 2025 50 Top Pizza crowned Una Pizza Napoletana the best pizzeria in the world." - Amelia Schwartz
"A cult-favorite known for blistered Neapolitan pies with an almost religious following and repeated accolades as among the best pizza in the world." - Stephanie Gravalese
"A sleek, modern Lower East Side pizzeria specializing in Neapolitan-style, naturally leavened pies crafted by chef Anthony Mangieri. A wood-fired oven yields an impossibly airy, chewy crust with the characteristic Neapolitan bubbles; the margherita is highly recommended and said to transport diners straight to Italy. The spot has received wide acclaim, including being named best pizzeria in the world in 2024 by 50 Top Pizza, and operates as a sit-down restaurant rather than a grab-and-go slice shop." - Merlyn Miller
"Recognized as the top pizzeria in the U.S. by Italy-based 50 Top Pizza, this Manhattan spot—led by chef Anthony Mangieri—specializes in traditional, wood-fired Neapolitan pizza and has accumulated numerous international awards as well as inclusion in the Michelin Guide. Mangieri remains deeply involved in daily operations, still making all of the dough for every pizza and overseeing each step to ensure painstaking attention to detail, a philosophy he credits for the restaurant’s enduring quality as it approaches its 30th anniversary." - Nicolette Baker
"Open in one place or another — the Jersey shore, East Village, San Francisco, now the Lower East Side — since 1996, Una Pizza Napoletana produces some of the most perfect evocations of pizza in the Neapolitan style. These are smallish pies dappled with char, steaming straight from the oven. Only five or six different configurations are offered. Take note: Neapolitan fans would agree this is the best pizza in the city. That makes it hard to get a table, particularly since it’s only open Thursday, Friday, and Saturday nights." - Eater Staff