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Anthony Mangieri runs the wood-burning oven himself, every service, at this airy Lower East Side pizza shop tiled in black and white and lined with canned tomatoes. The Neapolitan pies come out with fluffy edges and thin, papery crusts, topped with not much more than mozzarella di bufala and sweet tomato sauce, which is the whole point. A Michelin Bib Gourmand and ranked first in the country by 50 Top Pizza USA. Reservations are scarce, so arrive early and queue.
The awards strongest first
- 50 Top Pizza #1 · 50 Top Pizza World
- 50 Top Pizza #1 · 50 Top Pizza USA
- The New York Times 2019 · 2 stars, Critic's Pick · Restaurant Review
- Michelin Guide Bib Gourmand
- Eater The 38 Best Restaurants in New York City
- The New York Times #82 · The 100 Best Restaurants in New York City
- The New York Times The 22 Best Pizza Places in New York Right Now
- Eater The Best Lower East Side Restaurants
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Margherita pie
“The margherita pie arrives with a ballooning outer rim, a bearing a strong resemblance to Crater Lake.”
The New York Times
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