Una Pizza Napoletana on Orchard Street is easily one of the most soulful pizza experiences you’ll find in a city obsessed with pizza. Anthony Mangieri’s Lower East Side spot isn’t just another Neapolitan pizza joint – it’s a temple to the art of dough fermentation and wood-fired perfection. What sets this place apart is Mangieri’s monk-like dedication to his craft, using naturally leavened dough that ferments for over 24 hours, creating that perfect balance of chewy interior and charred exterior.

The menu is refreshingly stripped down – just a handful of pizzas, a few starters, and that’s it. No substitutions, no distractions. The Margherita is a masterclass in minimalism, with San Marzano tomatoes, buffalo mozzarella, and basil on that incredible crust. Each pie comes out of the 900-degree wood-fired oven with those signature leopard spots, slightly soupy center, and that unmistakable smoky aroma that tells you you’re eating something special.

The space itself matches the food – pared back but thoughtful, with an open kitchen that lets you watch the pizzaiolo work his magic. While you’ll pay more than your average slice joint, you’re getting an uncompromising expression of pizza at its highest form. Just be prepared – they’re open limited days, often sell out, and don’t take reservations. But trust me, joining that line on Orchard Street is a pilgrimage worth making.