Una Pizza Napoletana
When Anthony Mangieri, pizzaiolo for the East Village’s Una Pizza Napoletana, closed in 2009 "to make a change," move west, and open somewhere he could get "a chance to use his outrigger canoe and mountain bike more often," it was the ultimate insult to New Yorkers. You're taking one of the city's favorite Neapolitan pizzerias, defecting to a temperate climate, to people who denigrate New York's Mexican food? So you can canoe and mountain bike? Traitor! Good for Mangieri, and good for San Franciscans who, with Una Pizza Napoletana, inherited one of the country's best Neapolitan pies (if only Wednesday through Saturday, 5 p.m. until they're "out of dough").
A thin crust with chewy cornicione, a sauce that's tart and alive, an appropriate ratio of cheese... you could almost imagine yourself at the pantheon to pizza in Naples Da Michele, a place where the pizza is poetry and pizza poetry is on the wall. Mangieri harkens that same ethos on his website — check out the pizza poem "Napoli" — and delivers the edible version to his patrons. There are only five pies, all $25 (a $5 hike since last year), plus a special Saturday-only pie, the Apollonia, made with eggs, Parmigiano-Reggiano, buffalo mozzarella, salami, extra-virgin olive oil, basil, garlic, sea salt, and black pepper. But when you’re this close to godliness, you don’t need extras. Keep it simple with the margherita (San Marzano tomatoes, buffalo mozzarella, extra-virgin olive oil ,fresh basil, sea salt, tomato sauce) and know the good.
Add Your Review
Deliciously fluffy crust!! My fave is the margherita but the Saturday special is a nice additional option for some meat and white sauce. Get one pizza per person!
Best pizza in the city.
The crust is soo soft and pillowy. Delicious.
The pizza is yummy, so yummy.
I come late on Fridays, walk right in, and a few minutes later I am quietly enjoying the best pie in SF.
simplified menu chart.
Let me just reiterate that this is the best pizza I have ever eaten.
If you doubted their authenticity, this should set you right.
Go on Saturday for the Appollonia pizza, and have the sparkling red wine.
My favorites are the Filetti and the Illaria.
On the Filetti, crust and cheese are dotted with cherry tomatoes that pop with sweetness—particularly in summer, when just about nothing could be better than a tomato. Except one on pizza this good.
No matter the length of the line, this pizza is worth it. The entire pizza that you will eat is worth it. Any of them - delicious.
Stellar little wine list! Giovanni can make some great recommendations. And the wait? Not as bad as people make it out to be.
Try the sparkling red wine (Gragnano).
Try the Margherita/Maraina pizza here the sauce is delicious.
Hey! Daniele C. is playing The Smiths on The Smiths Station at Una Pizza Napoletana.Soundtrckr geosocial internet radio great place the mattson playing the smiths
Best neopolitan pizza in town. Don't get scared by others who say there's a two hour wait.
A few-hour wait is nothing once you bite into one of just four pies from a master pizzaiolo.
four days a week, 5pm until the dough runs out. Open 12 hours a week and there will still be a 2 hour wait just to get a seat.
This new place from New York's Anthony Mangieri promises to be one of the best Naples-style pizza joints in the country when it opens next week.