Una Pizza Napoletana

At Una Pizza Napoletana, devotion to dough becomes an art form. Chef Anthony Mangieri tends each pie himself, fermenting naturally and baking in a wood fired oven that blisters the crust to leopard perfection. The menu is spare, the Margherita and Marinara near transcendent, guided by pristine ingredients and instinct. In the Lower East Side, the room feels almost monastic, all pale wood and quiet focus, drawing a loyal following since its early days and earning global reverence as one of the purest expressions of Neapolitan craft.