Una Pizza Napoletana

Inside this bare-bones location in SoMa you'll find one of the best Neapolitan-style pizzas outside of Italy. Chef-owner Anthony Mangieri is an obsessive artisan, carefully making each and every pizza by hand. The spartan menu lists five kinds of pies (all versions of mozzarella and tomato) and a special on Saturdays. The crust exhibits a particular kind of perfection (the imported wood-fired...

Posted on August 02, 2012. Brought to you by fodors.

Exactly what displaced New Yorkers crave – more space and great pizza. Anthony Mangieri of NYC’s East Village classic brought his reputation and coveted no-yeast dough recipe to the Bay and opened an appropriately ginormous cathedral-eque ode to Napolitan-style pizza. Said pies are cooked in an impressive wood-burning oven that was hand-made then imported from Naples. Only four pizzas on the...

Posted on September 16, 2011. Brought to you by blackbookmag.

Average Rating

40

It is simply not worth the grief. The lines are too long, the wine selection is limited and expensive and the atmosphere is sterile (high white walls, no...

Posted by Alex D. on April 01, 2013. Brought to you by switchboard.

Average Rating

80

It was delicious. We had the margherita and the pizza with the smoked mozzarella. Both great. I will say -- and I know that simplicity is a virtue and I...

Posted by Laurel B. on March 29, 2013. Brought to you by switchboard.