Vicki

I don’t eat pizza often, and only when it’s authentically Italian…and I can attest that this pizzeria lived up to its hype. The ingredients tasted so fresh and the texture of the dough was excellent. Each pizza was too big for one person in my opinion so we weren’t able to try more starters or dessert, but I’d love to go back! Thankful that my friend snatched a reservation!

Khoi Pham

Managed to get a walk-in by arriving at 4:25PM but there was about 20+ people there before me. The classic margherita pizza was pretty good. Service was attentive and very friendly. The space is beautiful.

+1

Kelli Durkin

Apparently the best pizza in the country 🍕 🇮🇹 Amazing location and absolutely delicious- tough to get in so I had to make a reservation through Dorsia - we sat at the counter and it was great service

+7

Lisa Siniscalchi

The dough is incredible, impressively fluffy and perfectly burnt. There's very little variety on the menu, pies are nearly identical with only a few topping options to mix it up. You can only order one pie per person too. Bianca pie with long hots was delicious. Margherita was too light on sauce, had about three pieces of basil, and was kind of watery. The restaurant design is sleek and sophisticated, the staff were friendly, including the doorman which is a weird thing for a restaurant.

Emily

UNA's pizzas, with their thin sourdough, crispy edges, and a touch of EVOO , are delicious. My favorite dessert is the almond cremolata. The entire menu is a great gastronomic experience. I recommend it 100%.

Jordan Schlotterbeck

Incredible pizza. Worth the wait. In the top 3 NYC Neapolitan without question, if not #1. Fluffy and flavorful. Bold yet delicate. I’ll dream of this pizza. Waited in line around 3:45, got a late reservation for later that night around 9. About half of the 40 person line may have gotten in the same day.

+1

Fabiola Fung

I liked the pizza—actually, I loved the pizza! The menu is small but well-curated, focusing on quality over quantity. Service was excellent, and they offer a great selection of wines that pair beautifully with both the appetizers and the pizza. The ambiance is lively and fun, making it a great spot for a casual night out. My only suggestion? It would be great if they cut the pizza or provided a pizza cutter—using regular utensils made it a bit messy. But would I go back? Absolutely!

+2

Lauren Silverstein

Good luck getting a reservation here but the pizzas are VERY good. You can taste the quality and freshness in them. I went twice in two weeks and I loved the margherita and cosacca almost equally. The lemon sorbet is also great.

+3

Una Pizza Napoletana is a temple for pizza purists. This is Neapolitan pizza in its most disciplined, uncompromising form — the kind that transports you straight to the foot of Mount Vesuvius without ever leaving the East Village. The menu is intentionally concise, built for precision and consistency. Every ingredient feels considered, especially the tomatoes — with options featuring both New Jersey tomatoes and imported San Marzano. It’s sourcing with intention, not just marketing. This is not a “flavor bomb” kind of place. The flavors are subtle, clean, and deeply refined. If you’re chasing heavy toppings and dramatic twists, this isn’t your spot. If you respect restraint and quality, you’ll be very happy. We tried the Filetti with hot peppers and the Special Margherita with NJ tomatoes. The real star, though, is the crust — airy, moist, gently sour, and beautifully charred. It’s the kind of crust you think about later. The center is delicate and thin, so folding it like a classic NY slice is ambitious at best. Cutlery helps. Confidence and bare hands also work. No judgment here. Dessert was a special — somewhere between gelato and ice cream — with notes of vanilla, almond, and candied orange. Light, creamy, slightly icy, and again, balanced rather than loud. Service was warm and polished. That said, patience is required. Our pizza took about 30 minutes, so don’t show up starving and dramatic. Good things, etc. The space feels like upscale East Village: dim, intimate, a little quirky, with Chef-owner Tony’s personal imprint throughout. Una Pizza Napoletana does exactly what it promises. It’s not trying to please everyone — and that’s the point. For those who treat pizza as religion, this place is communion.

Angela Martinez

The pizza here is seriously awesome. The dough is nicely cooked with a great texture, the cheese has the perfect mix of creamy and chewy, and the sauce is just out of this world. I wish I could say the same about the burrata, but they were out when we tried to order one. We put our name down on a Friday around 5:30 pm and ended up getting seated around 7:45, which honestly wasn’t too bad. The waiter was friendly but not super attentive. She offered water right after we sat down but took about 25 minutes to actually get it to us (she apologized). At the end of the day, you come here for the food, not the service. That said, if you’re starving or in a rush, you might want to grab a snack or meditate before you go because you’ll definitely have to wait. Our table was booked for 7:45, but we didn’t sit until 8, and our pizzas didn’t come out until 8:45. It seems like they don’t really sweat the service much since their main thing is how good the food is. Is it worth the wait? Depends on your taste and how patient you are. I’d probably come back if I’m not in a rush or super hungry.

H L

Definitely the best Neapolitan pizza here in nyc. However, the wait was very long and a lot of things were sold out. We waited 30 minutes just to get seated even though we had a reservation and about 75 minutes to get served any food. By the time we finished our meal, all the dessert was sold out! Would’ve liked to try the cantaloupe sorbetto. We got the Margherita with spicy peppers and fiselli with pepperoni. Both were very good. Be prepared to wait a long time to eat and reservations are highly recommended. Saw a few groups get turned away.

+1

Riccardo

5pm walk in and turning up at 4.30pm you will have a chance with 2, perhaps 3 or 4 but that is a lottery depending who is front. Otherwise is very difficult to go without booking. The main receptionist however is very professional and personable and despite obvious frustrations with this system it is managed well. The main event of course was the pizza and is a particular style. In short, limiting the salt in the dough and adding on top means it is less evenly distributed however it allows for faster dough development with the yeast. The flours used (apparently a constantly changing mix) are high protein and have very good flavour on standalone basis. However, it is a hard to handle wet dough meaning the rise is actually coming from a lot of steam release not from gluten structure so this is a much much more heavy pizza then you think from images which give impression of light cloudy texture. The moisture content of sauce also (as you can see from images) is therefore a bit high and could do with slight reduction to give pizza more depth of flavour in sauce. No doubt is a good pizza but best in world if you include Naples, Caserta etc which specialise in this type of pizza but will slower developed dough I don’t think is an accurate assessment. Light pizza comes from strong gluten and fast cooking and should contain therefore a lot of air and this did not so to describe as pillowy other than how it looks is not how I would describe this pizza I would say actually it is quite dense but springy. Is very good and the chef is handling dough to pizza one by one so consistency is exceptionally high but is a personal taste that this was a bit heavy in fact and unevenly seasoned. Would recommend if you are in area early to walk in, to go specially you must really enjoy this type of pizza and enjoy a heavier version of it. Eating more than one for sure would be a challenge.

+11

Meehir M

Stellar sauce and dough flavor, but value and balance missed. I'm a big fan of Neapolitan pizza, but this pie at Una Pizza Napoletana didn't quite land for me. At $6 per topping, portions felt light, my margherita with hot peppers had maybe 4-5 small pieces. Some spots were more burnt than pleasantly blistered, and the sauce/cheese-to-crust ratio felt off, leaving bites a bit dry. That said, the tomato sauce was excellent and the dough had great flavor but I just wished for a crisper bake. Bottom line: strong fundamentals, but topping portions, bake consistency, and price to value could be better.

Lisa Kim

When a restaurant is named World’s Best Pizza as Una Pizza was in 2024—it becomes nearly impossible to get a reservation. And indeed, securing a table was a challenge. Reservations open exactly at 9 AM, two weeks in advance, and if you're not quick, you’re out of luck. After finally landing a spot, we arrived eager to experience what all the hype was about. First, the pizza: undeniably excellent. The crust was perfectly blistered, with the right mix of chewy and crunch, and the ingredients were clearly fresh. However, when paying an extra $6 for pepperoni, I expected a more generous portion. While the quality was there, the quantity left me wanting more. Service was another high point—the staff was friendly, attentive, and knowledgeable. That said, despite having a reservation, we still had to wait an additional 20 minutes for our table, which was disappointing after the effort it took to book. One surprising letdown was the bathroom. Given the restaurant’s elite status, I expected better cleanliness and upkeep.

+5