Una Pizza Napoletana

Una Pizza Napoletana Since 1996, Anthony Mangieri has been making naturally-leavened, wood-fired pizzas. Restaurant
(1)

We can’t wait to welcome you back. Reopening Thursday, 7/23.
07/16/2026

We can’t wait to welcome you back. Reopening Thursday, 7/23.

Margherita with pepperoni. A classic combination. Made with imported mozzarella di bufala and San Marzano tomatoes.
07/14/2026

Margherita with pepperoni. A classic combination. Made with imported mozzarella di bufala and San Marzano tomatoes.

Dough made with lievito madre and always proofed at room temperature.
07/11/2026

Dough made with lievito madre and always proofed at room temperature.

Una Pizza Napoletana will reopen on Thursday, July 23, and we’ll be back to our normal schedule.We can’t wait to welcome...
07/08/2026

Una Pizza Napoletana will reopen on Thursday, July 23, and we’ll be back to our normal schedule.

We can’t wait to welcome you back.

Reservations go live tomorrow, July 9 at 9:00am EST.

Marinara with beautiful oregano from Sicily and little fish (anchovies) from the Amalfi Coast. 🐟
07/06/2026

Marinara with beautiful oregano from Sicily and little fish (anchovies) from the Amalfi Coast. 🐟

”‘O cafè… cu’ zucchero o senza?”How do you like your espresso?
07/03/2026

”‘O cafè… cu’ zucchero o senza?”
How do you like your espresso?

Reminder: we are closed and will reopen on July 23rd. Looking forward to seeing you all soon.In the meantime, here’s a m...
06/30/2026

Reminder: we are closed and will reopen on July 23rd. Looking forward to seeing you all soon.

In the meantime, here’s a margherita with pepperoni and a filetti.

Naturally leavened, room temperature proofed, and wood fire baked.Since 1996.
06/25/2026

Naturally leavened, room temperature proofed, and wood fire baked.

Since 1996.

I’m honored to have received the Icon Award at The Best Pizza Awards.Truthfully, I’m not entirely sure what it means to ...
06/24/2026

I’m honored to have received the Icon Award at The Best Pizza Awards.

Truthfully, I’m not entirely sure what it means to be an “icon.”

I started making pizza at 15 years old because I became obsessed with it. Tradition was the beginning for me, the foundation. And after almost 40 years of making pizza, I feel like finding your own way only happens with time, repetition, and the willingness to keep questioning yourself.

The most authentic thing I’ve ever done was not imitate tradition, but engage with it deeply enough to hopefully develop my own voice.

I don’t think much about legacy in terms of what remains after me. I think more about responsibility in the present. If I’ve contributed anything to the pizza world, I hope it’s the idea that you can devote yourself completely to a craft and that there is still value in staying very close to the work itself.

Thank you to our guests, our friends, and most importantly, my family: Christina, my partner in life and in business, my daughter Apollonia, and our son Anthony.

As Una celebrates its 30th anniversary, I’m grateful to be alive, to breathe, to smile and laugh, and to hug my loved ones. And yes, I get to do what I love. Make pizza.

Hugs,

Anthony

Tonight’s special pizza: San Marzano tomatoes, smoked DOP buffalo mozzarella, oregano, basil, Sicilian sea salt and Mang...
06/20/2026

Tonight’s special pizza: San Marzano tomatoes, smoked DOP buffalo mozzarella, oregano, basil, Sicilian sea salt and Mangieri EVOO.

Thank you for joining us for a wonderful Una Night Only ❤️The night’s special Clam No Clam Pizza was topped with DOP bu...
06/18/2026

Thank you for joining us for a wonderful Una Night Only ❤️

The night’s special Clam No Clam Pizza was topped with DOP buffalo mozzarella, cauliflower whey ragu, parsley,
Sorrento lemon zest, garlic, Calabrese red crushed pepper and Mangieri EVOO.

Thank you to everyone who came out, ordered the pizza, grabbed a sundae at the bar, and helped us support our friends .

Thank you for joining us for a wonderful Una Night Only ❤️

The night’s special sundae was Vanilla gelato topped with Hudson Valley strawberry sorbetto and finished with roasted strawberry, candied strawberry and mascarpone whipped cream.

Thank you to everyone who came out, ordered the pizza, grabbed a sundae at the bar, and helped us support our friends .

To finish the meal, beautiful California melon and mandarins, brought back by Brooks that morning, straight from the plane 🍈 ❤️

100% wood fired.
06/16/2026

100% wood fired.

Pepperoni
06/16/2026

Pepperoni

Tonight’s special pizza: Yellow pomodorini tomatoes from Vesuvio, DOP buffalo mozzarella, basil, Sicilian oregano, peper...
06/12/2026

Tonight’s special pizza: Yellow pomodorini tomatoes from Vesuvio, DOP buffalo mozzarella, basil, Sicilian oregano, peperoncini, Sicilian sea salt and Mangieri EVOO.

Marinara with anchovies. 🐟
06/11/2026

Marinara with anchovies. 🐟

Our salumi plate.Sliced fresh every day from a variety of Italian and artisan domestic producers. Always served with wal...
06/11/2026

Our salumi plate.

Sliced fresh every day from a variety of Italian and artisan domestic producers. Always served with walnuts.

P.S. You eat a slice and a walnut together. 💥

Address

175 Orchard Street
New York, NY
10002

Opening Hours

Thursday 5pm - 11pm
Friday 5pm - 11pm
Saturday 5pm - 11pm

Website

Alerts

Be the first to know and let us send you an email when Una Pizza Napoletana posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category