Una Pizza Napoletana Named America's Best Pizzeria

For the fifth consecutive year, Anthony Mangieri's Una Pizza Napoletana in New York City has been named America's best pizzeria by the 50 Top Pizza organization, according to Robb Report. This publication reports Una Pizza Napoletana's top ranking for five consecutive years, although Fine Dining Lovers states it was for the fourth time. Consistent recognition highlights a specific, established culinary identity centered in New York City, reinforcing its dominance in elite pizza rankings.

The American pizza scene is vast and innovative, but the highest honors are consistently awarded to a few established pizzerias in dominant regions. While the narrative suggests a growing national pizza scene for 2026, the absolute top spot has been held by a single New York City establishment for an unprecedented number of years, demonstrating an immovable apex of traditional excellence.

The trend indicates that while regional pizza styles continue to evolve, the benchmark for excellence will likely remain anchored in cities with a deep-rooted pizza culture, making them essential pilgrimage sites for enthusiasts seeking the 50 best pizzerias in America.

Which Are America's Top-Rated Pizza Places?

• Pizzeria Sei by William Joo in Los Angeles and Tony's Pizza Napoletana in San Francisco tied for the second-ranked position, according to Robb Report.

The presence of two California pizzerias at the second spot highlights the West Coast's strong and growing influence in the national pizza scene. However, these contenders still tie for second place, never quite reaching the absolute top spot held by New York City. This suggests a persistent regional bias or quality gap at the very apex of American pizza rankings.

What Makes a Pizzeria One of the Best?

Razza in Jersey City, N.J. ranked third among the nation's top pizzerias, moving up from 12th place last year, Robb Report confirmed. Razza's dramatic climb into the top three signifies a growing recognition for pizzerias that blend traditional techniques with local ingredients and innovative approaches.