Una Pizza Napoletana NYC

Spent last weekend in nyc and thought I would post a brief review of Una Pizza Napoletana on 12th street between 2nd and 3rd.

This place has become famous in the last year or so because the chef / owner has a baking background and uses some strict and traditional methods. And it was featured on Todd English's Food Trips.

Methods: The dough is naturally leavened (no yeast) and there are only 4 items on the menu - 4 different pizzas. Besides the flour and water than make up the dough, the only ingredients are tomato, mozzarella di bufala, basil, salt, garlic and olive oil. He makes fresh dough each day, opens at 5 p.m., and closes when the dough runs out. No dough is kept overnight. I've not seen anything quite like this in Chicago.

Quick review: The atmosphere is pleasant; a small, pretty space with only 8 or 9 tables. Service was friendly. The crust was exceptional in flavor and texture... perfectly crispy on the outside and still chewy on the inside. I have to say it was overpriced, even for nyc... each 10-12 inch pizza serves 1 and costs...drumroll please.... $21. Overall, it is worth a try if you want to experience traditional, Italy-quality pizza. However it certailny doesn't blow away other nyc pizza (what could?) And the price tag is painful.

Famous here for a few years.... http://lthforum.com/bb/viewtopic.php?t=4700

Thanks for the report. Sounds basically consistent. What NYC pies do you prefer? In a city with thousands of pizzarie, it's just not true that there's a big percentage that are great. There are several great places, but you could count them on your fingers (and at most toes as well), no?