The Story Behind the Slice
At Mano’s, every pizza tells a story.
Owner Nick Manopella built this shop as an homage to his family. The name “Mano’s” comes from his own, and each specialty pie is named after a member of his immediate family. It is a tribute to the people who shaped his love for food.
Nick’s mother inspired him most, a talented chef, baker, and chocolatier whose passion for feeding people runs deep. “Making good people good food makes her happy,” Nick says, “and we share that same feeling.”
As far back as Nick can remember, he always wanted to be a pizzaiolo. Growing up in a big Italian family meant that all the best memories happened in the kitchen or around the table. Mano’s is a love letter to that family — to the ones who sacrificed so much coming here to give their children a better future.
His grandparents were the bridge from Italy to New York. They brought with them their faith, their traditions, and the recipes that became the foundation of everything Nick creates today.
Each specialty pie honors one of them:
- The Manopella, named for his father’s family, features creamy vodka sauce and crispy chicken cutlets — inspired by one of his mother’s favorite meals.
- The Fulgieri, his Nonna’s maiden name, combines the sweetness of caramelized onions with the sharp bite of provolone, a reflection of her warmth and spirit.
- The Amato, a classic Margherita, is a nod to his Pop Pop — timeless, traditional, and full of heart.
- The Minucci, named for his grandmother Marie’s family, brings spice and bold flavor, just like her personality.
Our dough ferments for five days to develop its signature flavor and texture, using unbleached, unbromated Italian flour that keeps it pure and easy to digest. The sauce is simple: Italian tomatoes, Trapani sea salt, and olive oil. The balance of sauce to cheese is what makes each bite just right.
We’re not here to reinvent New York pizza. We’re here to do it right.
hot off the Press
“Any neighborhood would be lucky to have a Mano’s.”
— The New York Times
The Times calls Mano’s a destination for fans of new wave pizza — known for its tangy, fermented crusts that stand straight when folded. Owner Nick Manopella goes to great lengths to make sure every slice feels light, not heavy, fermenting the dough for several days and topping it with a simple, unsweetened tomato sauce.
It’s all highly technical, but as the review says, “it doesn’t take much thought to enjoy a plain slice at Mano’s.”
“Mano’s is not just a classic New York slice, but a classic New York slice shop as well.“
— The Infatuation
The Infatuation calls Mano’s the kind of slice shop every neighborhood needs — paper plates, red-checkered tables, and family photos on the wall. Their review praises the perfectly chewy, charred crust and notes that the dough is fermented for five days, giving each slice that crisp, crackery texture. They also highlight family-inspired pies like the Fulgieri with caramelized onions and the Minucci with sausage, pepperoni, and Calabrian chilis.
A well-kept neighborhood pizzeria, among the most appreciated in the city for those seeking quality without excess.
— Top 50 Pizza USA
Top 50 Pizza USA praises Mano’s for its long-fermented dough and perfect balance of crispiness and lightness. The review highlights the simplicity of the classic cheese slice and the bold flavor of the Minucci, topped with sausage, chili, and spicy honey — all served in a welcoming, no-frills setting that defines Ridgewood charm.
