New York City, San Francisco, Miami on list of 50 best pizzerias in US

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Pizzas at Una Pizza Napoletana. The New York City pizzeria was named No. 1 in the U.S. in the 50 Top Pizza rankings.

New York remains the nation’s pizza capital, based on a new ranking of the top 50 U.S. pizzerias by Italian experts.

The Big Apple is home to nine of the top 50 pizzerias in the country, according to 50 Top Pizza, a pizza evaluation site in Paestum, Italy, not far from Naples.

Earning the top spot: Una Pizza Napoletana, located on New York City’s Lower East Side. Eight other pizzerias in Brooklyn and Manhattan earned spots in the top 50.

Portland and San Francisco each had five pizzerias make the list. The No. 2 pizzeria, Tony’s Pizza Napoletana in San Francisco, which had been named tops in last year’s 50 Top Pizza U.S. list, dropped one spot to No. 2. But owner Tony Gemignani was named the top pizza maker in the U.S. this year.

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50 Top Pizza says it has more than 1,000 anonymous inspectors worldwide helping with its rankings, the first of which was issued in 2018. Pizzerias are scored by quality of the pizza dough and topping ingredients, the site says. Customer service, as well as the wine and beverage lists are considered, too.

New York City actually landed 11 spots on 50 Top Pizza’s list of best U.S. pizzerias last year

Chef Anthony Mangieri, founder of Una Pizza Napoletana on the Lower East Side of New York City. The pizzeria was named No. 1 in the U.S. in the 50 Top Pizza rankings.

After landing the No. 2 spot on last year’s list for his previous site in Atlantic Highlands, New Jersey, which he closed in September 2021, Anthony Mangieri earned the No. 1 ranking for Una Pizza Napoletana, opened in March 2022. He opened his first pizzeria, also called Una Pizza Napoletana, in Point Pleasant Beach, New Jersey, in 1996. 

“It’s humbling, and I am filled with gratitude,” he said about the No. 1 ranking in a statement to USA TODAY. “Every day since opening Una Pizza in 1996 I’ve had the dream to pursue this work without compromise. We’ve been so blessed to be able to do this and continue to learn and grow as a pizzeria and as pizza makers.”





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