Una Pizza Napoletana

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The concept is simple at Una Pizza Napoletana.  Five pizzas all around $20, six on Saturdays.  When Anthony Mangieri runs out of dough, they close up the shop. 

The place is small, but the space is open and airy.  After reading that this place fills up quick and the wait can be atrocious, I noticed that even around 6 the restaurant still hadn't filled up.

Margherita at Una Pizza Napoletana-  2013 7x7 SF's Top 100 Eats
All the pizza choices are relatively the same with a couple ingredients omitted or added.  One thing that stands out is the crust.  Its chewy with a nice charred flavor.  I think it needs a touch more salt because its a little bland for my taste.  I still prefer the crust at Delfina, which I think has a good flavor and a nice crisp crust.  The margharita at Una Pizza Napoletana had San Marzano tomatoes, extra virgin olive oil, fresh basil, and sea salt.  I didn't think the ingredients on the pizza tasted very fresh or stood out.  I've had San Marzano tomatoes before and these didn't have that distinct flavor that distinguishes San Marzano tomatoes from all other tomatoes.
The Illaria pizza was the only one that had different ingredients from the rest since I wasn't lucky enough to come on a Saturday.  Its topped with smoked mozzarella, cherry tomatoes, arugula, extra virgin olive oil, and sea salt.  The smoked mozzarella made up most of the flavor of this pizza with its smokiness that reminded me of smoked salmon.  The cherry tomatoes were tart and the arugula lacked that peppery bite.  Usually I'm a fan of the more basic pizzas like the Margherita, but here the Illaria was the better of the two.

Address:                   Una Pizza Napoletana
                                  210 11th St.
                                  San Francisco, CA 

Type:                         pizza

Popular chomps:       margherita

Chomp worthy:         nothing    

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