The Best Pizza Places in the U.S., According to the World’s Best Pizzaiolo

Anthony Mangieri approaches pizza with a level of discipline and purity that I deeply respect. His work is about restraint, fermentation, and absolute focus on dough and ingredients. There’s a seriousness to what he does that reminds me pizza can be simple and still profoundly expressive.

Ciro Iovine brings the soul of Naples to New York in a way that feels honest and emotional. His pizza is rooted in tradition, but it is made with heart and precision. I admire how he preserves the culture and identity of Neapolitan pizza while adapting it to a different city.

L’Industrie represents a modern American evolution of pizza that still respects Italian fundamentals. The attention to dough, balance, and texture shows a deep understanding of craft. It is exciting to see how pizza continues to evolve in thoughtful ways outside of Italy.

Giovanni Gagliardi comes from the same area as I do, and that connection matters. His pizza is authentic, deeply rooted in tradition, and made with integrity. I am proud to see another pizzaiolo from Caserta bringing that heritage to Miami at such a high level.

Daniele Uditi has a strong point of view and a clear vision for what his pizza should be. He blends Italian technique with an understanding of American dining culture, creating something that feels confident and contemporary. I respect his journey and his commitment to quality.