Top Spot Goes to New York Again
A pizza place in New York won big. It sits on the Lower East Side. They cook in a wood fire oven. Italian folks who rank pizzas picked it. The group is called 50 Top Pizza. They come from Naples. This is the second year in a row. Una Pizza Napoletana got the top prize. They look only at Neapolitan style pizza. That means thin and round. Made with lots of care. Naples says it started pizza there. For pizza fans, this kind is the real deal.
New York grabbed two wins. The best single slice came from L’industrie Pizzeria. Massimo Laveglia runs it. Nick Baglivo helps him. Last year, Una Pizza Napoletana was number one in the whole world. New world ranks come out later this year.
Who Runs Una Pizza Napoletana
Anthony Mangieri’s Story
Anthony Mangieri owns the place. He grew up in New Jersey. First shop opened in 1996. Right by the Jersey Shore. People who write about food love him. Food and Wine magazine said he is super good at Neapolitan pizza. New York magazine called him a one-man group for real pizza. Like he guards the true way.
The 50 Top Pizza people like his pies. They taste rich. He keeps things simple. Only a few kinds on the menu. Just one shop. No big chain.
Mangieri started young. He was 15 when he made his first pizzas. Perfecting the craft is his thing. Almost 30 years have passed since that first shop. Pizza world looks different now.
How Pizza Changed Over Time
Back when he opened, nobody made this style. At least not around there. Now good pizza pops up everywhere. Even far away countries. Folks in America know what fine Neapolitan pizza tastes like. They want it.
I tried a slice once in a small town. Wood oven smell filled the air. Crust bubbled just right. Cheese pulled long. Reminds me of Mangieri’s focus.
Los Angeles Steps Up Close
New York holds the crown. But Los Angeles follows right behind. Italian judges see it. LA pizza makers work hard. They use wood ovens too. Fresh toppings matter. Dough rests long. Some spots import flour from Italy. Others grow tomatoes in local yards.
One LA shop got high marks last year. It ranked in the top ten. Chefs train in Naples. They bring tricks back. Customers line up early. Weekends get busy. Kids drag parents for a pie after soccer.
What Makes Neapolitan Pizza Special
Rules for the Dough
Dough needs few things. Flour, water, salt, yeast. That’s it. Knead by hand. Let it sit. Sometimes two days. Cold helps flavors grow. Oven hits 900 degrees. Pie cooks in 90 seconds. Edges puff up. Black spots show. That’s good.
Toppings Stay Simple
Margherita is classic. Tomato sauce, mozzarella, basil. Maybe a drip of olive oil. No piles of stuff. Let crust shine. Cheese melts even. Sauce tastes like summer.
Mangieri sticks to this. His menu stays short. Pick margherita or marinara. Maybe one more. Keeps quality high.
Other Big Winners in America
L’industrie Pizzeria Slice
That best slice comes hot. Thin crust cracks when you fold. Sauce bright. Cheese creamy. Pepperoni cups curl. Grease spots on paper. Normal for good pie.
Massimo and Nick opened years ago. Brooklyn spot now. Lines out the door. They bake fast. Ovens never cool.
More Shops on the List
List has 50 spots. Some in Chicago. Others San Francisco. Detroit even. Each follows Naples rules. Judges travel. Eat many pies. Score on crust, taste, look.
One year, a tiny place in Portland ranked high. Owner bakes alone. Opens four days a week. Sells out quick.
Pizza Scene Grows in LA
Local Favorites Rise
LA has its stars. Pizzeria Mozza draws crowds. Nancy Silverton runs it. Dough ferments slow. Toppings change with seasons. Burrata pie is soft. Kids love the plain cheese.
Another spot, Apollonia’s, uses old oven. Brick inside. Fire roars. Owner from Italy. Teaches classes. Shows how to stretch dough thin.
Street Pizza Trucks
Trucks park at events. Wood fire inside. Smoke swirls. Lines form fast. Slice costs five bucks. Eat on curb. Napkins fly away in wind.
One truck visits farmers markets. Veggies fresh picked. Goat cheese crumbles. Honey drizzle. Sweet and salty.
How Judges Pick Winners
Secret Visits Happen
Judges show up unannounced. Order like normal folks. Watch the bake. Taste hot. Check char. Feel chew of crust. Score sheets stay private.
They look at oven too. Wood only. No gas. Temperature steady. Dough balls round. Rest on counter.
Points Add Up
Crust gets most points. Then sauce. Cheese next. Balance matters. Too much flops. Too little bores.
Una Pizza scored 98 last time. Almost perfect. L’industrie hit 95 for slice.
Mangieri Talks About His Pie
He says dough is alive. Feed it right. Treat gentle. Oven respects it. Fire kisses edges.
Started in garage as kid. Mom bought flour. Dad built small oven. Burned first tries. Kept going. Moved to city. Found real wood. Better flour. Practice daily.
Now lines at his door. People wait hour. Worth it. Pie comes out steaming. Fold and bite. Sauce drips chin. Smile follows.
LA Chefs Push Back
LA wants that top spot. Chefs experiment careful. Add local twist. Keep Naples heart. One uses avocado oil. Light taste. Crust stays crisp.
Another grills corn. Chops fine. Sprinkles on. Summer vibe. Judges note it. Might climb ranks.
Kids in LA grow up on these pies. School trips to pizzerias. Learn fold technique. Sauce on shirt. Proud mess.
Pizza Brings People Together
Tables fill with families. Share big pies. Cut eight slices. Pass around. Stories flow. Laughter loud. Oven glows background.
Birthdays happen here. First dates too. Proposal over margherita. Yes said quick.
New York leads now. LA chases hard. Both make tasty pies. Wood smoke tells story. Dough spins history. Bite connects cities.
