Mano’s Pizzeria

05/28/2026

QUEENS!!!! 3 years in a row! Super grateful and extremely proud of what Manos has become in just 4 years. Being on this list and staying on the list is humbling with all these extraordinary pizzerias in the COUNTRY. So happy to be putting queens on the map on a national stage like this and even more so Ridgewood!

I’m proud to be recognized for the hard work and passion that has gone into Manos from the start, sourcing good ingredients, long Fermentation bridging the gap between Italy and NY. Showing how great these ingredients are.

This is a testament to my amazing staff the long long hours and early mornings. The dedication, care and understanding of what I have set out to do here. I am forever grateful for this team that we have.
To my neighborhood! Thank you for supporting us and believing in what we are doing.

Thank you for creating this stage to highlight all these great places! Shout to my brothers in the game

04/28/2026

Announcement!! Wanted to give everyone a heads up we will be closed next week we will be getting a new oven as well as some work to our counter. We are HOPING this will only be a few days and can be open for the weekend at the very least. So keep a look out for updates. Come on down and enjoy some pizza before we say farewell to the oven that got us this far.

04/26/2026

Listen to that crunch! No mushy thick Sicilians over here.

04/22/2026

Potassium bromate has finally been banned in New York. As many of you know I always preached the good word of fermentation and no bromate in our flour not once not ever and the harm it can cause.
Big change for the old school spots. Change is good. We sell pizza. We need to
protect our community from harmful chemicals especially the youth.

Potassium bromate is a chemical additive used in some flours and doughs to strengthen gluten and help bread rise higher and faster. It’s a dough conditioner/improver used in the baking industry or strengthens and whitens the dough. Increases shelf life and stability.
Allows most places to avoid fermentation which is the key to a good quality dough.

In my opinion it is the reason we have so many gluten intolerances in the country. That coupled with lack of fermentation which allows for greater digestibility low glycemic index and over all better flavor and texture. Which is why we ferment our dough for 5 days with Caputo 00 Americana flour super. This is going to be a great way for shops using all trumps bromated flour to better their product and try something new. Yes it’s more expensive but important to note that cheap is expensive in the long run.

04/10/2026

Mortadella sandwhich!
Giardinera
Coppa
Salami
Mortadella
Sharp provolone
Spicy Calabrian aioli

04/07/2026

Looking to fill a counter/ cashier position full/part time.

Oven expo position full/part time

Come join the team!
Dm resumes here or
Email [email protected]

04/04/2026

Pie of the day!
NYM (New York Margherita)
Fresh mozzarella
Cooked marinara
Pecorino Romano
Fresh diced basil
EVOO
On our 5 day fermented dough!

04/03/2026

Pie of the day !
*White pie*
Roasted garlic confit base
Shredded grande mozzarella
Ricotta
Finished with cracked black pepper and pecorino Romano!
All on our one of kind 5 day fermented dough!

03/31/2026