Una Pizza Napoletana
(212) 477-9950
349 E 12th St
New York,
NY
10003
40.7307
-73.9846
Neighborhoods: East Village, Downtown
What People Are Saying About Una Pizza Napoletana
The Editor
Erin Behan
Citysearch
A grey tin ceiling, white walls and a white tile floor--the marble-topped tables are as dressy as the pizza joint gets, but no matter. Made from naturally leavened flour and mixed by hand with Sicilian sea salt, it is the springboard for restaurant's fabulous pies. Diners choose from just four stellar pies--the Marina, Margherita, Bianca and Filetti--whose topping combinations shift every so subtly and never veer from the classic ingredients of tomatoes (sourced from San Marzano or fresh cherry tomatoes), buffalo mozzarella, olive oil, oregano, basil, garlic and sea salt.
User Reviews
pizzagrlofdafuture
May 11, 2009
Una currently holds the title of worst pizza/experience in NYC. We arrived right when the place opened so we only had to wait 30min for the 12inch pie to arrive. The pizza was covered in water and only 1/2 the pizza actually had tomatoe sauce on it... so I'm not sure what I was paying for and I would have been better off at dominos!
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denverbloke
April 05, 2009
If you are into authentic neopolitin-style pizza, then this pizza is very, very, good. It might be the best I've ever had. But I travel around the country looking for this style of Pizza. If you're into classic New York, Chicago, California Gourmet, or Pizza Hut chain style pizzas - you'll be disappointed. This pie has Marzano tomatos and buffalo mozzerella from Italy. Once your taste buds become accustomed to these ingredients, you'll crave them. They are simplistic and the highest quality available. The margherita is my favorite. For you complainers - how many animals must you consume? A vegetarian meal is a good thing. Also - I can't vouch for the service. The time we were there, it was very early, and they were not busy. Our waitress, and everyone else were extrememly nice, and we didn't wait too long. The $21 price is excessive, but the imported ingredients are expensive for sure.
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carmen74
March 30, 2009
I was very disappointed with the pizza. My parents are from Naples, so I was raised on quality ingredients and did appreciate Anthony's attention to detail. I truly like the fact that he keeps everything simple. You will not find meat toppings or other condiments such as garlic powder that will ruin a dish meant to be simple. I feel that Pizza should have a certain ratio of sauce, cheese and crust and in my opinion the crust was just too overwhelming. I dont like a flimsy thick crust , if i want bread with my wine I'll go to a bakery but i was looking for a little more cheese and sauce.The point to a brick oven is a crust with a little crisp to it . I know he uses cheese from Italy which is fine and dandy but its still just pizza. Pizza to me is a comfort food that should be pleasing in both texture and to the taste buds. It was the first time since i was a kid that i did not want to eat the crust. I was sipping wine and who wants to eat dry bread with wine. The price also is a little steep for my taste, and I realize he has to run a wood burning oven, but the thing about pizza is that it should meet a certain pricepoint even with fine ingredients, because its pizza! It was 34.00 $ for a modest glass of wine and a 12 inch pizza. If it were 10.00$ for the whole meal I still will not go back.
read full reviewThe Details on Una Pizza Napoletana
What to Drink:
The drink menu is small but offers a selection of southern Italian wines and Italian beers, including Moretti and Peroni. Nonalcoholic selections include the Moka Drink, a fizzy Italian version of Starbuck's bottled Frappuccino.
Know Before You Go:
The restaurant doesn't take reservations, so be sure to arrive early to secure your spot. The restaurant serves piping hot pizza fresh from the oven from 5pm until the dough runs out--literally.
Category:
Payment Methods:
Restaurant Special Features:
Local Favorite, Family Style Dining, Date Spot
