Una Pizza Napoletana

210 11th St
San Francisco CA 94103
(415) 861-3444
Categories Food

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Dining Design Diary: Una Pizza Napoletana | 7x7
I was never really into dinner theater. One of my best friends played an Oscar-worthy Maria in Joey and Maria’s Wedding in San Diego, but like many real weddings, the food took a back seat to the cheating cousins, tipsy bridesmaids and mouthy mothers-in-law.
Foursquare Tips
Shirley L.
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!
Ruby A.
Best pizza in the city.
Michael K.
I come late on Fridays, walk right in, and a few minutes later I am quietly enjoying the best pie in SF.
Ian L.
simplified menu chart.
Adam F.
Let me just reiterate that this is the best pizza I have ever eaten.
Suraj A.
If you doubted their authenticity, this should set you right.
Brian E.
Go on Saturday for the Appollonia pizza, and have the sparkling red wine.
Katrina Y.
Order one of each. Come early.
Veronica B.
My favorites are the Filetti and the Illaria.
Slice Pizza Blog
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.
Corinna P.
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.
Leanne V.
Stellar little wine list! Giovanni can make some great recommendations. And the wait? Not as bad as people make it out to be.
Chris M.
Try the sparkling red wine (Gragnano).
Ryan J.
Try the Margherita/Maraina pizza here the sauce is delicious.
Daniele C.
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
Swarup B.
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.
Get in line early (4:30) on Saturday as the place is tiny
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.
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