Una Pizza Napoletana

Naturally leavened with an ever-changing mix of Italian flours, unrefined Sicilian sea salt & NYC water. Nothing else, but 30+ years of dough making, love and gratitude. These are our ‘secret’ ingredients.

Happy birthday . We ❤️ you.

Our special pizza this week is one looks forward to every year, inspired by his love of Mexican food. Local corn, DOP buffalo mozzarella, poblano peppers, Aleppo pepper, Sicilian sea salt and Una EVOO. Finished with cilantro, lime zest, cotija, and chile morita and chile de onza from our friends .

Last night’s special pizza with Chef from . Raclette, DOP buffalo mozzarella, Sicilian sea salt, Una EVOO, confit potato, pear, black truffle, shallot, chive and peppered greens. Half of the sales from this special will be donated to which provides food assistance and social connection to those in need in our NYC community.

It was a pleasure working with the talented team to bring a taste of Una to Centurion New York earlier this week. First time making pizza 55 floors up! ❤️

Join us today from 10am - 2pm for our special . Beautiful pastries from , insane espresso pulls from & mortadella sandos from 🤘

This week’s special pizza was inspired by last week’s trip to California. The Pebble Spiaggia with buffalo mozzarella DOP, local herbs, NJ onion, Sicilian sea salt and our Una EVOO. Finished with California walnuts, shaved Vacche Rosse Parmigiano Reggiano DOP, and 12-year balsamic vinegar.

On Thursday, September 5th, , Chef & Owner of Michelin-starred Esmé in Chicago will join us and create a special pizza for one night only, along with our nightly menu. We’re holding back reservations for 9/5; they will become available on Resy tomorrow (Friday, 8/23) at 9am ET. And, half the proceeds from the special pizza will be donated to our friends . Hope to see you there.

Closed this week. Making pizza in the California sun for our Italian friends 🏎️

Inspiring time spent with our friend of for last night’s collab. Billy’s pizza was topped with 14 hour smoked heritage pork shoulder, San Marzano tomatoes, and finished with hot cherry peppers and Provolone del Monaco. Sales of the special pizza benefited ’s great work for our NYC community.
Grazie to all who joined us, it was 🔥

Open 5pm until sold out. We make a limited amount of dough every day and have for 29 years because every day makes the dough with his two hands. Anthony makes only as much as he believes he can to make it the best it can be, and he keeps tweaking the recipe every day to keep on the endless pursuit of perfection.
Most of our dough and space each night is bookable on Resy two weeks in advance at 9am, but we always save a small amount of dough for walk-ins. We often can’t get through the line that forms by 4:15ish before being sold out; once sold out we start a waitlist so we can text interested parties if there are cancellations or no-shows throughout the night.
We are grateful that we’ve been able to sell out every day since we reopened a few years ago, and we appreciate the support of and patience with our small but mighty team ❤️

A mix of Italian flours, water, Sicilian sea salt. Our dough is different every day, but always made with only those few ingredients by .

This week’s special pizza: San Marzano tomatoes, DOP handmade smoked buffalo mozzarella, basil, Amalfi oregano, Sicilian sea salt and Una EVOO.

For fans of 🔥, our long hot peppers are now a variety local to Campania known as Peperoncino a Cornetto. They are hot, but complex and beautiful with a bit of sweetness and acid. Add them to any pizza except for the Cosacca and the Special Pizza. 🌶️

On Friday, August 9th, of Hometown Bar-B-Que, Hometown Barbecue Miami, Red Hook Tavern, and Sag Harbor Tavern will join us and create a special pizza for one night only, along with our nightly menu. We’re holding back reservations for 8/9; they will become available on Resy tomorrow (Saturday, 7/27) at 9am EST. Hope to see you there.

Fun fact: Anthony has made every pizza using the same pizza peel handle since 1996.

This week’s special is one of ’s favorites, named after his Aunt Concetta, but with one addition. San Marzano tomatoes, Italian cherry tomatoes, semi-dried tomatoes, Sicilian sea salt, and our Una EVOO, topped with house bread crumbs, fresh parsley, Pecorino Romano, and for this week, Sicilian tomato estratto.

This week’s special pizza: San Marzano tomatoes, DOP buffalo mozzarella, basil, garlic, fresh oregano, Sicilian sea salt and Una EVOO. Finished with Soppressata and Provolone del Monaco.

Italian flours, New York water, and Sicilian sea salt. That’s our dough, always made by ’s hands.

Last night we welcomed in of to create a special pizza for one night only, with a portion of proceeds donated to . Much like Chef Neal’s menu that we love at abcV, the pizza was a celebration of local greenmarket produce and global ingredients. Sungold tomatoes, summer peppers, Sorrento lemon, fresh herbs, Sicilian pistachio, DOP buffalo mozzarella and Una EVOO atop ’s dough, finished with smoked chili and more fresh herbs. And to end the meal, we poured Chef Neal’s homemade wild amaro.
Thank you to Chef Neal, the abcV team and to all our regulars and new friends who joined us for a beautiful night ❤️

Glad to be back to topping Filettis with local cherry tomatoes 🍅

This week’s special pizza with local Sungold tomatoes, DOP buffalo mozzarella, garlic, peperoncino, basil, Sicilian sea salt, Una EVOO, and finished with local pea shoots.

Freshly juiced local sour cherry sorbetto tonight 🍒🍒🍒

Grazie for this beautiful recognition ❤️
We are a small but mighty team, and we do not take for granted the support of our guests and friends all over the world who allow us to keep doing what we love, 29 years in.

And, we are excited to receive the Cremoso La Dispensa award for Best Dessert List. Every morning after making the night’s pizza dough, spins our Almond Cremolata and a fresh fruit sorbetto…like his grandfather did.

Our goal has always been to push and be better every day and in everything we do; we are as committed as ever.

This week’s special pizza: San Marzano tomatoes, Amalfi Coast wild oregano, garlic, basil, Jimmy Nardello peppers, Tropea onion, long hot peppers, fennel salami, Sicilian sea salt and Una EVOO. Finished with Provolone Del Monaco. 🌶️

On Friday, July 5th, of and Jean-Georges Restaurants will join us and create a special pizza for one night only, along with our nightly menu. We’re holding back reservations for 7/5; they will become available on Resy this Sunday, 6/23 at 9am EST. Hope to see you there.

This week’s special pizza: San Marzano tomatoes, DOP buffalo mozzarella, basil, Jimmy Nardello peppers, Sicilian sea salt and Una EVOO. Finished with fresh oregano and Provolone Del Monaco.

Throwback to al fresco dough-making in the Florida sun ☀️

We’re closed this week as and our team are traveling for and then for the benefiting . Hope to see you in Philly Saturday; you can also bid on a Tavola experience as part of the Silent Auction for the Great Chefs Event (link in bio). 🍋

This week’s special pizza with a little 🔥. San Marzano tomatoes, Amalfi Coast wild oregano, garlic, oven-roasted long hots, fresh red chili peppers, Sicilian sea salt and Una EVOO. Finished with imported ricotta from Campania and basil.

Just added these to our Una Mercatina, along with a few other fun things. Link in bio 🧦

Closed tonight 5/25 for a private event. Have a beautiful weekend, baci.

Weekends in the LES, NYC. 🗽

Un trio. 🍅🍅🍅