Una Pizza Napoletana Restaurant Review, San Francisco
Posted by Foodnut.com
Una Pizza Napoletana
210 11th St (at Howard)
San Francisco, CA 94103
Una Pizza Napoletana is a new legendary pizza place in San Francisco’s Soma District. Pizzaiolo Anthony Mangieri closed up his New York shop last year and headed westward with his wife to open this restaurant in 2010, aka shrine to pizza making. Our last visit was in March 2015.
All pizzas are 12 inch round and not pre-sliced. They feature 100% handmade Neapolitan pizza, from a wood-fired brick oven baked that dominates the room. This is Magnieri’s passion and it shows. Naturally Leavened, no condiments available, no substitutions, no alterations, just a salt shaker on the table. The dough takes 3 days work. Get what you get and you don’t make a fit. They close when he runs out of dough, usually about 930pm. Our last visit was in early 2013.
Would you believe that Magnieri is allergic to flour? He has to take care as flour is one of his staples.
Cuisine – Pizza
Chef – A. W. Mangieri
Location – Soma
Opened – September, 2010
Decor, Vibe – Una Pizza Napoletana is all about the pizza. The 13 table tall ceiling room is sparsely decorated, cold, full of concrete, and not exactly inviting. The place was filled with hipsters in foodies within 15 min. of opening. When the place is closed, a roll up door covers everything, making this place Stealth.
Una Pizza Napoletana Menu
Una Pizza Napoletana short Menu has only five pizza options along with drinks. Each pizza is sized for a single person. No salad, no dessert, no appetizers. Prices went from $20 in 2011 to $25 in 2015. Not cheap!
Signature Dishes – Neapolitan thin crust Pizza.
Una Pizza Napoletana Picks:
Margherita ($25.00) San Marzano tomatoes, quality buffalo mozzarella, extra-virgin olive oil, fresh basil, Sicilian sea salt. This was an elliptical shaped 12″ pizza with ample crust charring, even more on the back. It comes uncut, requiring you to use a fork and knife, the way it is done in Italy. The fresh tomato sauce and high quality cheese were evident. A big soggy in the middle. The biggest attribute was the texture of the chewy super thin crust and amazing thick edges. Clearly a very good pizza. Want better? Go to Naples and you will see what heaven is.
Each person should order their own pizza as they are not huge. No sogginess, and no super crispiness. $25 is a lot, but this is a work of passion.
Bianca ($25.00) Buffalo mozzarella, extra-virgin olive oil, fresh garlic, fresh basil, sea salt. (no tomatoes, white) This pizza at the same crust as the Margherita in a bit of garlic flavor to it and a lot more cheese.
Filetti ($25) Fresh cherry tomatoes, buffalo mozzarella, fresh garlic, extra-virgin
olive oil, fresh basil, sea salt. (fresh tomatoes, no sauce) Just a slight variation from the other pizzas.
Ilaria ($25) Smoked mozzarella, fresh cherry tomatoes, arugula, extra-virgin olive oil, sea salt. (fresh tomatoes, no sauce) – Not very smoky. Nice fresh tomatoes and a heap of arugula on top.
OK: (Order if you like this dish)
Pans: (We would not reorder these dishes)
Service – Una Pizza Napoletana’s service was workable with servers coming around every so often. Frankly you just have to order, get your drinks, and wait for the man to make your pizza.
Value – At $25 a pizza, prices are pretty high.
Alternatives – Napoletana pizzeria in Mountain View, is the South Bay’s closest version. Foodie Neapolitan Pizza alternatives in San Francisco include Gialina, Pauline’s, Zero Zero, and Pizzeria Delfina Compared to the real deal in Naples, this come close but not that close.
Verdict – Una Pizza Napoletana features the man, his ingredients and his oven. If you are a fan of thin crust Naples style pizza, get in line and give it a try. On our last visit, we found quality had fallen. Perhaps it was due to our try to Naples to eat the real deal or maybe not?
Una Pizza Napoletana has a small wine list with glasses from $8, bottles from $30.
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