Latest news with #AnthonyMangieri
CNN
03-07-2025
- Business
- CNN
New York may have America's top pizza, but LA is at its heels, Italian judges say
The best pizza in the United States comes from a wood-fired oven on New York's Lower East Side, an Italian pizza-ranking guide has announced. For the second year running, the Naples-based 50 Top Pizza judged Una Pizza Napoletana the winner in its annual assessment of American bakers. The ranking focuses strictly on Neapolitan-style pizza — the thin, round, fastidiously prepared variety from the city that considers itself the cradle of pizza — but to aficionados, it's the only type that matters. In a one-two punch, the Big Apple also claimed the top individual pizza slice, with the honors going to L'industrie Pizzeria, run by Massimo Laveglia and Nick Baglivo. Last year, Una Pizza Napoletana was also rated No. 1 in the whole world. The global rankings are due to be released later this year. Una Pizza Napoletana is owned by Anthony Mangieri. Born and raised in New Jersey, Mangieri opened his first pizzeria on the Jersey Shore in 1996. Food and Wine magazine has called Mangieri 'one of the country's most skilled practitioners of the Neapolitan style' of pizza, and New York magazine called him a 'one-man Opus Dei' for authentic pizza. The organization behind the ranking, 50 Top Pizza, cited the rich flavor of his pizzas and the his straightforward approach to making them, with only a few dishes on offer and a single location. Mangieri said that perfecting his technique has been his goal since he first started making pizzas at age 15. While his focus remains the same, he said the world of pizza has changed dramatically in the nearly 30 years since he established his first restaurant. 'When we opened, no one was making the style of pizza that we make,' he told CNN Travel. Now, he says, you can find good pizza all over the world, and American diners have come to appreciate fine Neapolitan pizza. He attributes his success to a strong work ethic that limits distractions. 'It is not a concept restaurant — it is not one of 20 things that I'm doing,' Mangieri said of the restaurant on Orchard Street in New York. 'It's a life's work.' Restaurants in Los Angeles and San Francisco snagged the next two spots on the list of top pizzerias in the US, which also included nine other New York pizzerias. Pizzeria Sei, the No. 2 pizzeria in the US, is run by William Joo, whom the organization deemed 'very talented.' And American pizza 'legend' Tony Gemignani came in third with his Tony's Pizza Napoletana in San Francisco. Other cities known for their pizza also made appearances on the list, including New Haven where the restaurant Zeneli was singled out. California fared particularly well, with honors also going to pizzerias in San Diego, San Luis Obispo and Berkeley. But the gospel of Neapolitan pizza has traveled widely, and the ranking also included restaurants in Louisville, Kentucky, and Charlotte, North Carolina. The ranking was announced at the West Edge in New York's Chelsea Market on Tuesday. Have a hankering for more pizza news? The organization will announce the best pizzerias in Italy on July 15 and the world's best pizzerias in September. The top 10 pizzerias in the US according to 50 Top Pizza: 1 Una Pizza Napoletana - (New York) 2 Pizzeria Sei – (Los Angeles) 3 Tony's Pizza Napoletana – (San Francisco) 4 Jay's – (Kenmore, New York) 5 Ribalta – (New York) 6 Robert's – (Chicago) 7 Don Antonio – (New York) 8 Ken's Artisan Pizza – (Portland, Oregon) 9 Truly Pizza – (Dana Point, California) 10 La Leggenda – (Miami)
New York Post
30-06-2025
- Entertainment
- New York Post
World's ‘best' pizza isn't in NYC, new list claims — but one Big Apple parlor beat out a slew of Italy spots
They're pan-tastic. A new list naming the 100 best pizza spots in 2025 has been released, and sorry, New Yorkers — your favorite local parlor didn't make it anywhere near number one. Instead, the top five slots in the saucy new ranking were snatched up by spots in Italy — with the Big Apple edged all the way down to 17. 5 Anthony Mangieri showing off his award-winning dough. Helayne Seidman Gotham's biggest cheese, according to The Best Pizza Awards, is the critically-acclaimed Una Pizza Napoletana. Anthony Mangieri's popular restaurant as been a regular presence on the generally well-regarded list, but this year, it moved up 11 places, beating out other sacred New York spots and claiming the real victory — best pizza in the U.S. (Take that, New Jersey and New Haven.) 5 Una Pizza's classic Margherita pizza is among the most popular pies the restaurant offers. Helayne Seidman Mangieri brought his first pie to the city in 2004, and has spent the past twenty-odd years perfecting his recipes in various locations both in and out of the city. This award-winning spot keeps it simple with classic flavor combinations like Margherita, Bianca and Marinara pies — no hot honey slices or ranch-related offerings, as Mangieri joked in an April Fool's Instagram post earlier this year. When it opened, Una Pizza Napoletana was a staple spot in the East Village. After a pandemic-era detour to New Jersey, the restaurant continues to draw lengthy lines and rave reviews in its current home on the Lower East Side. 5 Mangieri's family originates from Salerno, south of Naples. Helayne Seidman Despite the restaurant's success, the Garden State native refuses to franchise, sell or even delegate dough-making responsibilities. 'No one makes the dough in the restaurant, 25 years later, except for me,' Mangieri previously told The Post.'Every single pizza that people eat, I still make the dough in the morning myself.' Other New York addresses making the cut included Lucali, Stretch Pizza, Don Antonio and Mama's Too. Another trendy local fave, L'industrie, was handed a special 2025 Street Pizza Award — in addition to its number 34 ranking on the main list. One hot spot, Ceres, a new favorite of Barstool's Dave Portnoy, didn't make the grade this year. In order to keep the competition fair, The Best Pizza, an offshoot of gastronomic organization The Best Chef, reportedly employs a strict voting and judging process. The body of voters, selected by the organization, is made up of 150 industry professionals, including food critics and journalists, and 362 pizza chefs — who are strictly forbidden from voting for colleagues or themselves — from 60 different countries. 5 I Masanielli, the list's number one ranking, is another familiar featured spot. Instagram/@imasanielli In addition, each vote is verified by the organization and held confidential by the voter themselves as well as the board. While voters of The Best Pizza's 2025 ranking clearly had love for Una Pizza, it's far from the first time the pizzeria has reigned supreme. In 2024, a competing list with its own supposedly strenuous nomination guidelines, 50 Top Pizza, ranked NYC institution Una Pizza Napoletana number one in the world. The 10 best pizzerias in the world, according to The Best Pizza Awards 5 The inventive Pepe in Grani near Caserta, Italy, took the number two spot on the list. LightRocket via Getty Images I Masanielli, Caserta, Italy Pepe in Grani, Calazzo, Italy Pizzarium, Rome, Italy Bob Alchimia a Spicchi, Montepaone, Italy I Tigli, San Bonifacio, Italy The Pizza Bar on 38th, Tokyo, Japan 180 grammi, Rome, Italy Sartoria Panatieri, Barcelona, Spain Mater, Fiano Romano, Italy Pizza Studio Tamaki, Tokyo, Japan
Yahoo
27-04-2025
- Business
- Yahoo
This Iconic Frozen Food Is Also An Indicator Of Economic Recession
Food tells us a lot about the world. What we eat, how we get it, and why we consume the foods we do reveal a lot about culture, history, and the way we organize our societies. Those may seem like heady or academic approaches to the subject but, in many cases, food also reveals trends that are happening in the present moment — like which way the economy is heading, for example. Some foods, such as imported fruit, cheeses, and meat, are a sign of growing financial affluence (according to Science Direct). Others, like frozen pizza, are an indicator of economic recession. You might expect this pattern from prepared foods; if the economy is spiraling downward, then it makes sense that people would begin redirecting their food dollars towards items that can be cooked at home rather than spending their cash on more costly experiences, such as dining out. Following the same line of thought, you might also anticipate that economic instability would push consumer purchases towards more generic or budget brand products. This was the case during the Great Recession. However, as Business Insider reports, there is an interesting inverse tied to frozen pizza as a recession indicator. While sales of frozen pizza do tend to increase as the economic confidence of consumers goes down, we don't inherently shift towards buying cheaper stuff. Rather, premium brands of frozen pizza gain greater sales growth during these periods. Consumers may skip a night out at their local pizzeria, but they're less willing to opt for sub-par pizza pulled from the freezer. Read more: 12 Best Costco Prepared Foods To Buy And 11 To Avoid As an industrial category of prepared food, frozen pizza has seen massive growth within the second decade of this century. During the first year of the COVID-19 pandemic, sales of frozen pizzas grew to nearly $6.6 billion dollars — a $1 billion increase compared to sales in 2019. And the marinara train hasn't stopped rolling. In 2024, sales reached nearly $7 billion, with some market minds, like the Greenwich Capital Group, predicting that this ready-to-cook category will continue to grow by 6 percent year-over-year. As hungry home eaters continue to put their cash towards frozen pizza, the industry becomes more competitive. Established frozen pizza brands, like DiGiorno, Tombstone, and even Newman's Own, are pressed to innovate new products. On the flip side, upstart premium brands, like Capello's, have emerged to serve the gluten-free pizza niche, while seasoned pizzaolos like Anthony Mangieri hope to jump from restaurant storefront into consumer freezers with brands like Genio Della. Regardless of whether a brand is new or old, they all face the same problem: a lack of cold storage space. Per Greenwich Capital, grocery cold storage had a vacancy rate of less than 4 percent in 2024. That means there's little room in retail freezers and a lot of boxes jostling for shelf space. This can have a benefit for consumers — with limited space, brands and groceries must offer promotions that encourage sales and clears shelves. Our appetite for premium frozen pizzas grows, but the cost of them may actually shrink. Read the original article on Tasting Table. Sign in to access your portfolio
Yahoo
07-02-2025
- General
- Yahoo
The best pizza ovens for 2025, editor-tested and chef-approved
National Pizza Day (Feb. 9) is fast-approaching! And what better way to pay homage to the Naples-born, universally beloved food than by treating yourself — and any lucky dinner guests — to a shiny new oven that will enable you to whip up fresh, brick-oven-style pies right in your kitchen or on your outdoor patio? The best pizza ovens for 2025 include gas-, wood- and electric-fueled options that not only reach sizzling temperatures (upward of 950℉) but serve up delicious, bubbly, crispy delicacies, stat. "The consumer pizza oven has come a very long way since the days of a pizza stone being your only option, evolving to the point of being able to produce almost the same level of pizza as a restaurant," says Anthony Mangieri, chef and owner of the Una Pizza Napoletana restaurant in New York City and owner of Genio Della Pizza, a new line of frozen pizzas handmade in Italy. "Also, what a great centerpiece to a party — at-home pizza-making in a cool home pizza oven." To help you choose, we tapped seasoned pizza pros — including well-known chefs, pizza bloggers and even World Pizza Champions — for the lowdown on the indoor and outdoor pizza ovens they've owned and used. We also peeled (sorry, couldn't help it) through hundreds of reviews and tested some of the most popular gas, electric and wood-fired models in the biz to assess how easily, quickly and tastily they could deliver the piping-hot goods. Keep scrolling for a roundup of chef- and editor-approved pizza ovens, just in time for National Pizza Day, along with more info on our review criteria and how to select the best pizza oven for your needs. More ways to embrace your space: The best grills for 2025 | The best fire pits for 2025 | How to choose an outdoor patio heater Best pizza ovens for 2025 What to look for when choosing a pizza oven How we evaluated these pizza ovens Pizza oven FAQs Meet our experts Update, Feb. 7, 2025: We checked all product prices and availability, and updated our top-rated Solo Stove pizza oven to reflect the latest model. Our number-one pick for best pizza oven remains unchanged. Selecting a pizza oven is no easy feat. Here are a few considerations to keep in mind: Size: The bigger the oven, the more space it takes, but you'll generally be able to make larger pies. Smaller ovens are ideal for smaller areas and traveling, though they're typically reserved for 12-inch pizzas. We also had to be more cautious when peeling pizzas, as more compact ovens meant they were closer to the fire. Weight: Heavy-duty ovens tend to be made of more durable materials, the downside being they can be harder to maneuver outside. We suggest springing for a wheeled stand, like shown above with Solo Stove and Gozney, for more mobility, and opting for a lighter option, such as the Ooni Koda, when you want to take your pizza oven for a ride. Fuel type: Electric ovens tend to be most controlled, delivering even, often predictable pizza results (no peeling required). Electrical appliances should be kept from water, but don't usually involve a live fire. Gas ovens are fairly straightforward, but require you to have and attach a propane tank. You'll have to peel your pizza to ensure each part is getting enough — but not too much — time in front of the fire. Wood-fueled ovens can take a bit more tinkering to get started and keep going but are more convenient in instances like camping when there isn't a gas or electric source nearby. They also lend a smoky flavor to a pie. Warranty: Many retailers, as noted above, offer warranties on certain parts or entire ovens so you can feel more confident that you'll be able to enjoy your pizza oven for a long time. The chefs and other pizza pros quoted in this roundup have spent years testing, tasting and making pizzas — including for renowned pizza shops and restaurants. Our internal testing group was made up of Yahoo Life editors and writers with a background in researching and testing appliances, tech and outdoor gear, including some with professional culinary training and baking experience. Testers used the same dough and sauce from Trader Joe's, plus all-purpose flour, following the same guidelines to ensure consistency. Here is what we considered: • Ease of setup/use: Is the pizza oven practical to build, manage and maintain, factoring a new-equipment adjustment period? (Or, as many pizza oven testers on the internet put it when referring to the familiarity stage: "You may burn before you learn.") • Accuracy/temp retention: Does the oven get as hot as manuals indicate, for the desired results, in the promised time? Does it maintain enough heat for multiple pies? • Durability/accuracy: How likely is it that the pizza oven will last, given its materials and engineering? Does it feature a coating to keep it from getting too hot? • Overall value: Does the price seem fair for what you're getting, taking into account special features and included accessories? Regardless of the fuel type (standard 20-lb. propane tanks worked for our gas models and you can typically purchase wood from a hardware store), you'll be handling a hot appliance. More compact ovens mean pizzas will be situated closer to the flame, so you'll want to be extra diligent when inserting and turning pies. In addition to fuel, you'll likely need dedicated pitching and turning peels (we recommend steel or aluminum over wood to reduce the risk of burning). Most of these pizza ovens reach quite high temps — ranging from 700℉ to 950℉ — and promise to yield delicious pies in about one to three minutes. We found the quality and timing of the pizzas came down to user skill (or rather, practice) and ingredients: the more attentive and peel-happy the chef, the more even the bake; the thinner the crust and lighter the toppings, the faster the take! Anthony Mangieri, chef and owner of Una Pizza Napoletana John Gristina, a member of the World Pizza Champions and owner and operator at Pizza Fenice Michael Ayoub, executive chef and owner of Fornino Craig Agranoff, founder and editor-in-chief of The reviews quoted above reflect the most recent versions at the time of publication.
