Marinara pizza is not that popular in New York (tomato and garlic, NO cheese). The best I ever had was on the Island of Capri in Italy, second best was in Naples at one of the classic pizzerias (da Michele).
The Marinara pizza at Una Pizza Napoletana on East 12th was superb. Everything about it excelled - the dough, the tomatoes, the olive oil and even the sea salt, an ingredient I have not seen before on pizza. This guy has it down!
I thought the buildup to this place was a bit much, but the pizza is excellent (also tried my wife's Margherita pizza which was very good, but I prefer the marinara). $57 with tip for two Pizza and five limonatas isn't cheap, but it was a very good value, and I will return.
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