Una Pizza Napoletana

After a number of years in SF, this restaurant will be closing in about a week, as the Chef heads back to the East Coast I believe. The restaurant is set in a vast hangar-like space with high ceilings. The heart of the place is no doubt the huge pizza oven, where your pizza will spend just over a minute cooking. The dough has a lovely moist and chewy texture. Very enjoyable, well worth a try in its last week if you can.

Well got this one off the bucket list.. I really enjoyed the church like setting, truly celebrating the craft of pizza. Service was friendly, wine by the glass excellent - and the Ilaria pizza was the purest expression of the artform. It almost felt like the pie was floating on above the plate, and all the ingredients created a clear and elegant experience, where you could taste all the different layers. While this was pretty expensive, Mangieri's devotion to his art and getting to witness that makes this a priceless experience in today's mass produced and chaotic world..

The pizza is fantastic. I'm a total pizza snob, who grew up in Italy. The pizza here is 100% an authentic flavour experience. The menus is short and simple, which I like. Be aware though that the pizzas are Naples style, which may not be everybody's cup of tea. Even Italians often don't like this type of pizza. I like it and it is perfectly executed here. Why 4 stars instead of 5? Well, the place is MASSIVELY overpriced. My husband and I had 2 pizzas (they are individual size), he had a glass of wine and I had a normal lager. The bill came up to $100 with tip. Seriously? For a place with no decor, no real menus other than 5 types of pizzas and limited staff?

Awesome Pizza. I like the margarita pizza especially. Very nice staff, accommodate us since we are an hour away by driving .Pizza is not oily and has the right balance of flavors. I like the no toppings rule, since you sometimes put way too much of one thing, and then the pizza doesn't take good. I would definitely recommend this to a friend or family member. Best pizza I've tasted!

In town from Canada...curious on the hype...OMG, hands down the best authentic pizza...what makes an awesome pizza = light texture from perfect leavened dough + baked in custom Italian wood oven + fresh ingredients. Open only 4 days per week & 4 hrs a day or until they run out of dough?! They must be doing something right...