Una Pizza Napoletana

Good luck getting a reservation here but the pizzas are VERY good. You can taste the quality and freshness in them. I went twice in two weeks and I loved the margherita and cosacca almost equally. The lemon sorbet is also great.

Definitely the best Neapolitan pizza here in nyc. However, the wait was very long and a lot of things were sold out. We waited 30 minutes just to get seated even though we had a reservation and about 75 minutes to get served any food. By the time we finished our meal, all the dessert was sold out! Would’ve liked to try the cantaloupe sorbetto. We got the Margherita with spicy peppers and fiselli with pepperoni. Both were very good. Be prepared to wait a long time to eat and reservations are highly recommended. Saw a few groups get turned away.

5pm walk in and turning up at 4.30pm you will have a chance with 2, perhaps 3 or 4 but that is a lottery depending who is front. Otherwise is very difficult to go without booking. The main receptionist however is very professional and personable and despite obvious frustrations with this system it is managed well. The main event of course was the pizza and is a particular style. In short, limiting the salt in the dough and adding on top means it is less evenly distributed however it allows for faster dough development with the yeast. The flours used (apparently a constantly changing mix) are high protein and have very good flavour on standalone basis. However, it is a hard to handle wet dough meaning the rise is actually coming from a lot of steam release not from gluten structure so this is a much much more heavy pizza then you think from images which give impression of light cloudy texture. The moisture content of sauce also (as you can see from images) is therefore a bit high and could do with slight reduction to give pizza more depth of flavour in sauce. No doubt is a good pizza but best in world if you include Naples, Caserta etc which specialise in this type of pizza but will slower developed dough I don’t think is an accurate assessment. Light pizza comes from strong gluten and fast cooking and should contain therefore a lot of air and this did not so to describe as pillowy other than how it looks is not how I would describe this pizza I would say actually it is quite dense but springy. Is very good and the chef is handling dough to pizza one by one so consistency is exceptionally high but is a personal taste that this was a bit heavy in fact and unevenly seasoned. Would recommend if you are in area early to walk in, to go specially you must really enjoy this type of pizza and enjoy a heavier version of it. Eating more than one for sure would be a challenge.

Incredible pizza. Worth the wait. In the top 3 NYC Neapolitan without question, if not #1. Fluffy and flavorful. Bold yet delicate. I’ll dream of this pizza. Waited in line around 3:45, got a late reservation for later that night around 9. About half of the 40 person line may have gotten in the same day.

Stellar sauce and dough flavor, but value and balance missed. I'm a big fan of Neapolitan pizza, but this pie at Una Pizza Napoletana didn't quite land for me. At $6 per topping, portions felt light, my margherita with hot peppers had maybe 4-5 small pieces. Some spots were more burnt than pleasantly blistered, and the sauce/cheese-to-crust ratio felt off, leaving bites a bit dry. That said, the tomato sauce was excellent and the dough had great flavor but I just wished for a crisper bake. Bottom line: strong fundamentals, but topping portions, bake consistency, and price to value could be better.

We had to try the best pizzeria in the world based on top50 ratings. It was hard to get a reservation but we were lucky and secured a spot for dinner. It is surprising that they are open only few days a week with very limited spots. Apparently, they only make enough dough for the reserved spots and not more. The pizza was really good but was it better than other places we have visited across the world? Not really. The dough was almost perfect - perfect in the middle with soft crust. Unfortunately, it was burnt quite a lot and the burnt taste overpowered the taste of the pizza. Not the case with my partner’s pizza. The middle could be even more liquidy bit that is my personal preference. We also tried buratta for a starter. It was okay but not exceptional, I had much better burattas in other places. Also, it would be nice if they served focaccia with it. They have very limited selection of non-alcoholic drinks. I tried the special cola and it was good. No Italian sodas. Only one bathroom in the restaurant. Clean.

UNA's pizzas, with their thin sourdough, crispy edges, and a touch of EVOO , are delicious. My favorite dessert is the almond cremolata. The entire menu is a great gastronomic experience. I recommend it 100%.

I liked the pizza—actually, I loved the pizza! The menu is small but well-curated, focusing on quality over quantity. Service was excellent, and they offer a great selection of wines that pair beautifully with both the appetizers and the pizza. The ambiance is lively and fun, making it a great spot for a casual night out. My only suggestion? It would be great if they cut the pizza or provided a pizza cutter—using regular utensils made it a bit messy. But would I go back? Absolutely!