Una Pizza Napoletana

Simply world class pizza augmented by unique and distinguished culinary excellence. The experience was like eating at a friend's house,not a restaurant.

The mochi-ish-bity dough, wow! Very addictive. The cheese, u can instantly tell: wow wow wow wow wow!

When we came we thought that it is going to be like many other good Neapolitan pizzas but it was simply THE BEST. Very nice environment and great service. The pizzas were so good and delicious so do the desserts. The many attempts we did for getting a reservation were completely worth it. Highly recommended!

Pizza craving again, and was lucky to be in the city where my cravings for Naple’s pizza can be satisfied without much compromises. For Una Pizza Napoletana, if you are a party of 2, good luck in getting reservations. The resy has 1-person bar seatings available more often. For walk-ins, lone eaters at early open time are lucky, yet for party >1, good luck. Despite the awkward seating of the bar stool where I don’t like where my feet stepped, and the long long long wait time for the pizza (around 30min???), I enjoy the pizza a ton. The appetizer: Roasted Peppers Napoletana The smokiness from the pizza oven really comes through in the first bite. The sweet peppers are drenched in olive oil and are actually cold: I guess they sizzled the peppers then marinated them with capers, raisins, salt, parsley and oregano. There is a giant basil leaf on top, and I didn’t taste much basil in the peppers after I devoured the basil. The extra virgin olive oil compliments the peppers and helps to incorporate the sweet raisin and the lemony floral tartness from the capers. One thing I do complain a bit is the pine nuts. The nuts added in flavors but not so much in texture. They got a bit mushy as they are part of the marination (maybe) and toward the end the whole dish gets really salty, leaving a briny aftertaste. Special pizza: The Apollonia It is a white pizza with buffalo mozzarella, herbs, salumi, and an egg! Not really a celebration of the tomato but more like a celebration of Easter . The garlic and black peppers are major flavor influencers. The salumi is not sprinkled homogeneously so for the first few bites I got none of them. But when I had a bite with everything, especially with the basil leaf and the salumi, and larger grains of salt with the mochi-like stretchy fluffy dough, it was sensational. I never would’ve thought how the size of the sea salt would lead to so much texture and flavor differences in pizza. The black pepper also is very tantalizing: it still tickles (in a good way) my lips and tongue 20mins after I finished the pizza. And see the large bubble in the dough and imagine how they bounce on your teeth and on your tongue. It was just an umami bomb that is also texturally addictive. Almond Cremolata It is not a gelato my friends! At least not texture wisely. The dessert looks like an ice cream but it is not really churned ice cream: I could felt it from the texture. It is more like a creamy almond sorbet without any elasticity, just kind melt in my mouth upon contact with heat. The almond pieces in the frozen desserts had bits of the almond skin, which gave nice touches to the texture. It is naturally almondy, and doesn’t feel fake like how sometimes marzipan taste. The servers were helpful. The girl at the bar actually told me the meaning of the special pizza. This is a dedication to the owner’s daughter for the Easter time, so that’s why this pizza is egg-washed to give almost a custardy touch. I guess if you like good pizza, especially IF YOU ENJOY PIZZA DOUGH AND CRUST, you will love it here. I honestly don’t really get why sometimes people don’t eat the dough or the crust if people come specially for pizza, isn’t that almost like the core of the Naple’s pizza? But I do understand the notoriety of “carb” in terms of body composition controls for people (actually me being one of them, with exceptions of a few things), so i already told my gal friends I would be very happy to finish their crust for them here if carb is a pressure lol.

Truly incredibly place for authentic Neapolitan pizza! Completely worth it. My only gripe is that when I asked for extra parm on a pizza I was denied, which I’m not sure why and, unless there was an actual shortage of parm at the restaurant that night, is not the best thing to do at all. Vegetarian options: The pizzas are almost entirely vegetarian, which is truly fantastic!

Possibly the best pizza I’ve ever eaten. I loved the incredibly light fluffy dough. I will definitely be back for more.

First of all, I want to start by saying that all the criticism I will make below is directed at the management and decision-making that determines whether a system works or not. We arrived at the restaurant at 4:45 PM without a reservation, aware of the delay we would have ahead of us. When we spoke to the receptionist, he informed us that all tables were reserved but that we were on the waiting list, with an approximate two-hour wait. Between 5:00 PM and 6:30 PM, we observed 6 people without reservations being seated ahead of us. Clearly, they were friends of the house, something we understood and did not lead us to inquire about our table. At 7:00 PM, the receptionist, very cordially, informed us that he was still trying to seat us and that he had not forgotten about us. We understood, laughed along with him, and continued to wait. At 8:15 PM, we finally were able to sit at the bar and place our order. The waiter's service was exceptional. He was friendly, attentive, careful, and knew the menu perfectly. We ordered a Margherita and a Bianca, which initially surprised us with the quality of the dough and the ingredients used. However, the Bianca was overshadowed by a hair that appeared inside the second slice. Without any intention of conflict and with kindness, we informed the waiter of what happened, who apologized repeatedly and notified the kitchen. An hour before closing, we wanted to order a Cola, but they had run out. So, we only ordered a coffee. The surprise came when the bill arrived, as they charged us for the pizza with a hair, which we obviously paid since we did not want to inconvenience the staff. Can a hair appear in food? Yes, of course. It's a human error and common in any kitchen. However, what does each restaurant offer in a situation like this? Is it appropriate to charge us for a pizza in these conditions? Everyone will have their opinion or way of acting in this regard, but I have experienced this in other high-profile restaurants like this, and the response is completely different. Finally, the bathroom. All in dark colors, which does not favor its hygiene. I want to once again highlight the high level of attention from the employees, who I dare to assume must deal with a system with flaws and with unpleasant customers.