Pizza Today - February 2025 - 14

Destinations
Mano's
Pizzeria
Flushing, Queens, New York
Nick Manopella shares his
passion for his New York family
business. " Mano's is a love letter
to my family, " he says. " What
makes us special is a combination
of recipes from my mother that
makes our pies unique, as well as a
deep understanding of dough and
the qualities and processes that
make it great. We do a long 5-day
fermented dough. I always felt it's
best to have a solid foundation
for pizza toppings to bake on. The
dough is our prime focus. All of
our specialty pies are named after
my family. We have The Minucci,
The Manopella , The fulgieri and
The Amato all curated carefully
based on that side of the family.
I am grateful to have grown up
with such a big Italian family with
excellent cooks. I am not where
I am without them, especially
without the help of my mother.
What makes us really unique is
that I opened up this pizzeria at 26
years old with my girlfriend and we
On The Radar
ROSALEE'S PIZZERIA,
LONGMONT,
COLORADO
Known for " East Coast pies
under Western Skies " , tapped
the No. 7 spot on Eat This,
Not That!'s Where to Get the
Best Slice of Pizza in America,
According to Chefs.
MARY JANE'S STONE
BAKES PIZZA, CHESTER,
WEST VIRGINIA
This was the comeback story
14 / PIZZATODAY.COM / FEBRUARY 2025
of 2024, when it reopened
after tremendous family loss
and the building the pizzeria
resided in was sold, leaving the
pizzeria to fi nd a new home.
MINEO'S PIZZA
HOUSE, PITTSBURGH,
PENNSYLVANIA
The longtime Steel City
staple is adding its fourth
location at the Pittsburgh
International Airport this
summer.
PIZZERIA GUSTO,
OKLAHOMA CITY,
OKLAHOMA
In 2024, the Neapolitan style
pizzeria became womenmajority
owned and has a
commitment to support other
local businesses in 2025.
BARTOLI PIZZERIA,
WEST TOWN, CHICAGO,
ILLINOIS
The pizzeria leaned into
its dog-friendly reputation
so much so that its walkup
window has become a
" doggie treat window " for all
the happy pups.
IVY BEAR PIZZERIA,
SANDY, OREGON
This pizza spot at the base
of Mount Hood is known for
its culinary creations. It's also
a " bed and pizza " and just
introduced its Scott's Pepper
House line of hot sauces.
just celebrated 3 years open. It was us two running the
shop by ourselves for the last 2 and a half years until
fi nally hiring some staff to help our growing business.
Since being open I mostly have been the only pizzaiolo
in the shop. It helps a great amount with quality
control. I will not send out a pizza that I think isn't up
to standards. I am in there every single day or we are
not open - a true mom and pop type shop, which I feel
is what makes our customer base so strong. We are a
slice shop that specializes in only pizza. We do have
specials we run every now and then. But pizza is the
main focus. New York style that has a higher hydration
than your typical New York slice; 65% with a fi ve day
direct fermentation. We also offer grandma pies with
the same dough as our rounds. We also offer a light
and fl uffy, yet crunchy, upside down Sicilian pie; 72%
hydration and it's fermented for 3 days. What you can
count on at Mano's is a quality slice that is light, airy
and crispy. The fermentation makes our crust the star
of the show, while being highly digestible and fl avorful.
Our most popular pie is tied between The Minucci (which
is a pie with sweet fennel sausage, Calabrian chili peppers,
pepperoni and fi nished with Mike's Hot Honey) and our
Manopella (which is vodka sauce, fried chicken cutlets and
fi nished with pesto.) "
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Pizza Today - February 2025

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