Una Pizza Napoletana Reservations

Anthony Mangieri makes every ball of dough and fires every pizza himself over a three-night week, open Thursday through Saturday only. The short menu of four or five pizzas, including a Cosacca with pecorino Romano and a weekly seasonal, is built on a naturally leavened dough that ferments for over 30 hours. One pizza per diner. Ranked the world's best pizzeria by 50 Top Pizza in 2022, 2024, and 2025. OpenTable opens at 9 AM, 15 days out.