Anthony Mangieri was called the top pizzaiolo in NYC (no small feat), so his move to SF to reopen the renowned Una Pizza Napoletana created a buzz storm.
Located on a nondescript SoMa stretch, the interior is bare: granite-topped tables (32 seats) and a small counter where Mangieri works his magic (three smallish sourdough pies at a time). The blistering heat inside the blue brick oven (crafted in his wife’s grandmother’s hometown outside Naples) cooks each in about 90 seconds.
Michael Bauer of the SF Chronicle notes, "If you're a pizza purist, Una Pizza Napoletana is the temple and Mangieri is god." Read more...
Go early. Mangieri only makes a limited amount of dough each day and shuts the restaurant down as soon as they're out.
Get Mangieri’s signature Neapolitan coffee with a small slab of chocolate for dessert.
"The most authentic Neopolitan pizza (sorry, Tony's in North Beach) in the city...the pizza oven was flown in from Napoli and the owner/proprietor makes all the pizzas himself. Small menu with classic pizzas only, sparse decor, long wait on weekends, but worth it for quality pizza."
There are four choices, no substitutions: (white, marinara, buffalo mozzarella-topped marinara, and cherry tomato), with a fifth possibly on the way. Go with a group, get one of each, and pair them with a few small-production wines from Campania or an Italian beer.
There’s a no-reservations policy, so get there early — and often.
Since it’s walk-in only on Wednesdays through Saturdays—and he only makes 150 pies a day—you’ll have to be strategic about your visits (like come early). But once there, everything is easy: order the tomato and cheese pie and a carafe of Sangiovese, and you’re good to go.