The purest expression of Neapolitan pizza. San Marzano tomatoes, Sicilian sea salt, wild oregano from Amalfi, garlic, fresh basil, and extra-virgin olive oil on Mangieri's naturally-leavened dough. No cheese. This is the pizza that built the reputation—bouncy, chewy crust with a papery char.
Tips from diners
This is the foundational pizza—order it first to understand Mangieri's approach before exploring variations.
The classic combination executed with Mangieri's obsessive attention to detail. Fresh buffalo mozzarella DOP appears in bubbly gumdrops across the pizza. The dough is the star—chewy, with a light crisp exterior and perfectly charred puffy edges. Reviewers consistently praise this as excellent.
Tips from diners
Order the Margherita with fresh mozzarella, not the smoked variation—the delicate flavor difference is what separates this from other pizzerias.
A white pizza that lets the quality of the mozzarella and olive oil shine without tomato's acidity. The garlic is subtle, the basil bright. This showcases the textural subtlety of Mangieri's dough technique against rich dairy.
Tips from diners
If you've had the Margherita, try the Bianca to experience how removing tomato changes the entire pizza.
A variation on Margherita using whole cherry tomatoes instead of sauce. The tomatoes burst slightly under the heat, releasing juice across the pizza. The texture is different from standard Margherita—fresher, more herbaceous.
Tips from diners
Order this if cherry tomatoes are in season—the burst tomatoes add a brightness that sauce-based pies can't match.
The standard Margherita with added heat from hot peppers. Mangieri's philosophy centers on subtle variations—this pizza on paper looks almost identical to the plain Margherita, but the peppers create a completely different experience. The heat cuts through the richness of the mozzarella.
Tips from diners
If you like heat, add the peppers—but don't let the small change fool you, it transforms the flavor profile.
Anthony Mangieri's legendary pizzeria in its sixth iteration. Open Thursday–Saturday only. All dough is hand-made daily in limited quantities—Mangieri personally tends the wood-burning oven. The menu focuses on subtle variations: Marinara vs. Margherita, smoked mozzarella vs. fresh. The difference, Mangieri insists, changes everything.
Reservations open exactly 2 weeks in advance at 9:00 AM ET on OpenTable. They book out quickly. Use the 'Notify Me' feature for cancellation alerts.
Open Thursday–Saturday only, 5pm–9:45pm. Mangieri personally tends the oven and limits daily dough production, so seating is capped.
Limited parties of up to four only. Come hungry but with an open mind—the simplicity is the point.
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