Since 1996, Anthony Mangieri’s focus has been on naturally-leavened, wood-fired pizzas. Complemented with a few appetizers, made-daily ice cream and seasonal sorbetto, and a selection of Italian wines and beer, guests enjoy sitting in our dining room surrounded by one-of-a-kind pieces of art (many of which were created by dear friends) while watching the tight knit Una team work the dough by hand and carefully bake only three pizzas at a time in our wood-fired oven. The choice to have only one location allows for an obsessive focus on every detail.
Modern space offering self-taught pizzaiolo Anthony Mangieri’s 12-inch, wood-fired Neapolitan pies. Based on 483 reviews, the restaurant has received a rating of 4.3 stars. Price
✔️ Dine-in ✔️ No takeout ✔️ No delivery
Address:
175 Orchard St, New York, NY 10002
Phone: (646) 476-4457
Website: https://unapizza.com/
Social Profile: 
Hours
| Tuesday |
Closed |
| Wednesday |
Closed |
| Thursday |
5–9:15 PM |
| Friday |
5–9:15 PM |
| Saturday |
5–9:15 PM |
| Sunday |
Closed |
| Monday |
Closed |
Menu
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Photo Gallery
Order and Reservations
Reservations: resy.com
Reviews
Etel Martinez
This place is really amazing. All ingredients are fresh and all is made in front of you. I recommend a reservation because if you don’t have one, you have to go an hour before they open and make a long line for walk-ins. The staff is very kind and the place is beautiful and peaceful.
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Susan Lee
We (three of us) arrived around 4:45pm and were able to get a table. Food was amazing! Definitely go for some olives. Pizza was chewy and dough was perfect. My favorite was Bianca. Like they said, if you are pizza purist – simple and authentic- this place is must try.
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Al Cohen
If you consider yourself a pizza connoisseur, Una Pizza Napoletana has to be on your food map! It’s a worthy experience to see master pizzaiolo Anthony Mangieri make each pie himself. The dough experience is unrivaled – airy, yet chewy. The buffalo mozzarella cheese melted in my mouth. They make individual 12″ pies and I was over-stuffed with 3/4 of mine but loved it so much, I didn’t want to stop . The entire staff was friendly and all about this special experience. It’s not an easy reservation to get, especially since they’re only open from 5-10 PM Thursdays – Saturdays. I liked that the wines and beers were Italian too. Don’t miss the daily house-made sorbet or gelato. We had a tomato sorbet – it was interesting
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S. K. Lee
We found this restaurant listed as #1 on some “best” lists. On recent trip to New York City, we managed to secure a late reservation online. We started with a bottle of Gragnano sparkling red wine (fresh & fruity, great for summer), House marinated olives (very flavorful, not salty), 2 Margherita pizzas, Filetti and Special pizzas. Very clean restaurant, high quality ingredients, excellent airy pizza dough. The young person at reception extremely courteous and helpful, our server was excellent. Thank you! Highly recommended!
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Brock Lewis
Wow is the best word I have to describe the pizza at Una Pizza! Here is a breakdown of the two pizzas we had the pleasure of tasting:
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T S
There are numerous really good Neapolitan pizza spots in New York and around the country, that I thoroughly enjoy, but unquestionably Una Pizza Napolitana is the best Neapolitan pizza I’ve had in the United States. The care and detail in this pizza is unmatched. The owner, Anthony Mangieri (wearing the Yankees cap) makes the dough himself, is fanatical about the leavening process and cuts every dough ball. The brilliant crust, simple San Marzano tomato sauce, buffalo mozzarella D.O.P., basil and sea salt make this a finely tuned masterpiece. The pizzas are served uncut, the way it should be, so this pizza IS eaten with a fork and knife like in Italy. Una Pizza Napolitana is a very hard reservation to get, but is totally worth the persistence. Now, I’ve got to be able to get another reservation in the future. I can’t wait to get back. This is the American Pepe in Grani!
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Adam Goulburn
Fortunate to have this on the block. Definitely need to make a reservation. Pizzas are great. We had the bianca and cosacca. Reco adding pepperoni to the bianca. Starters – olives and bean salad – are fresh but just okay. Gelato and sorbet to finish off were great. Nice Italian wine list. Worth a visit.
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Meredith Goossen
Pizza was amazing. Full stop. You can really appreciate the individual ingredients on the pizza. Bianca was lovely. Might add some toppings next time for salt factor. Cosaca was amazing. Apps are just okay but I think they are fine with that! Cool waiters, cool space. Fun wine list. Reservation seems like a must.
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Elay Datika
In one word – Fantastic.
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David Senn
Incredible dough and high quality everything.
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