“Una Pizza Napoletana was voted number one in the world twice, number one in America twice. Our style of pizza is rooted in Neapolitan but it’s our own thing.” Today, Bon Appétit spends a day on the line with Chef Anthony Mangieri, owner of Una Pizza Napoletana in NYC. Mangieri is considered a pioneer of Neapolitan-style pizza in America and his dedication to the craft has landed Una the number one spot in the world.

00:00 Intro
01:53 Mixing the Dough
05:48 Balling the Dough
07:35 Lighting the Oven
11:35 Making Ice Cream and Sorbetto
14:44 Pre-Shift Meeting
15:29 Making Pizzas

'There's nothing you can't do, now you're in New York' we were told. So we tried. I bet Lucy I could beat her from Battery Park to Central Park - me on a slightly rubbish rental bike, her on the infamous subway. 'These streets will make you feel brand new' we were told. That turned out not to be true. We both suffered...in different ways.

John F. Kennedy International Airport (JFK) is undergoing a $19 billion transformation to reclaim its status as a world-class gateway. With aging terminals, confusing layouts, and mounting delays, the airport has struggled to keep up with increasing demand. The redevelopment includes massive upgrades to four major terminals, adding over 4 million square feet of space. Key highlights include the $10 billion New Terminal One, designed for international travel with cutting-edge technology, green energy systems, and luxury amenities. Terminal 4 and Terminal 6 are also being modernized to accommodate larger aircraft, improve passenger flow, and enhance the travel experience. Funded primarily through private investment, the project aims to meet future travel demands while boosting New York City’s economy. Despite concerns over rising costs and transit connections, JFK’s transformation is set to reshape air travel for decades to come.