An oven built by hand, tile by tile. Four pizzas on the menu, with no fancy-pants toppings. Anthony Mangieri does one thing at
Una Pizza Napoletana, and he does it the very best way he can. (A note on mozzarella: With problems over
tainted mozzarella from Naples, Mangieri has found a domestic version,
Bubalus Bubalis, that he says “is really great on the pizza and super fresh.”)
Update: Una Pizza Napoletana closed in the summer of 2009.