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.
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."
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.