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Pizza for Purists
Una Pizza Napoletana

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.

Critical Acclaim

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...

Pro Tip

Go early. Mangieri only makes a limited amount of dough each day and shuts the restaurant down as soon as they're out.

What to Order

Get Mangieri’s signature Neapolitan coffee with a small slab of chocolate for dessert.


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.

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.

210 11th St
San Francisco, CA 94103
(415) 861-3444
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