Napoletana Pizzeria is a new Naples style pizzeria in Mountain View. This unlikely strip mall location (Next to Cost Plus World Market), houses a low key, authentic thin crust Neapolitan pizza place. We first learned about this place from a thread on Chowhound. As the waitress put it, these authentic pizzas cook for about 90 seconds in their 900° wood burning oven. Our last visit was Summer 2019. Cuisine – Italian Chef – Vera Pizza Napoletana certified chef Location – Mountain View Opened – 2011 Decor, Vibe – Napoletana Pizzeria is a small restaurant with about 12 tables and a large wood burning oven in the back with stacks of Italian Caputo 00 flour next to it. The place was very loud when it was filled up. Napoletana Menu Napoletana Pizzeria Menu has for salads, seven pasta dishes, and nine different pizzas. A much wider ranging menu then some pizza specialists. Signature Dishes – Margherita pizza Website Napoletana Pizzeria Menu Full Napoletana Pizzeria image set Napoletana Picks: Ask for the hot freshly baked ciaabatta bread roll! In 2019 they charged $0.50. Insalata Tricolor con Parmigiano ($11) arugula, belgian endive, radicchio, dried cranberries was a large entree sized salad but a […]

This post originally from Napoletana Pizzeria, Mountain View

They moved back to NYC and closed 12/30/2017! They will be missed. Long lines before they even opened. 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 December 2017. Be sure to read our review of Pizzeria Starita and Da Michele in Naples Italy. The real deal. Starita has an outpost in NYC. 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 late 2017 right before they closed. Would you believe that Magnieri is allergic to flour? He has to take care as flour is one of his staples. Cuisine – Pizza […]

This post originally from Una Pizza Napoletana, San Francisco

This post originally from L’Antica Pizzeria Da Michele Restaurant Review, Naples