Entering into the competitive zone of Naples-style pizza in San Francisco on September 15th, is Anthony Mangieri's tried-and-tested pizzeria concept, Una Pizzeria Napoletana. The well-tatted, avowed lover of mountain biking will use an oven that was handmade in Naples and a proprietary no-yeast dough recipe to offer a rather audacious menu of just four pizzas: white, marinara, marinara with cheese, and cherry tomato with cheese.
Mangieri built a killer reputation for himself doing just this in New York, so when he says something like "I've been making this pizza since I'm fifteen years old, and you know, when all you do is one thing over and over again you tend to get pretty good at it," to GrubStreet; we believe him. The new pizzeria is housed in a 2000-square-foot, wide-open Euro industrial loft with huge windows, 22-foot-high ceilings, skylights and just 32 seats. Inside Scoop calls the feel, "pizza church." Wines from Campania in Italy and the Neapolitan coffee he's famous for will also be offered. Hours will be Wednesday through Saturday, from 5p.m. until dough runs out; and we predict that it will run out.
Anthony Mangieri on Una Pizza Napoletana's SF Rebirth [Zagat]
Una Pizza [-ENY-]
Pizzasearch: Stephen Starr[-ENY-]
Step Inside Una Pizza Napoletana, Opening September 15 [GrubStreetSF]
Una Pizza Napoletana: Facts, menu, and an opening date [ISSF]
EaterWire: Una Pizza Napoletana Nears [~ ESF ~]
Food porn at Showdogs. [Photo: Natalie Knight/ISSF]