Author Topic: Una Pizza Napoletana Website  (Read 18103 times)

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Online norma427

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Una Pizza Napoletana Website
« on: September 15, 2010, 08:14:59 PM »
Menu:  http://www.unapizza.com/menu.html

Photos:  http://www.unapizza.com/photo.php

Video Naturally Risen as show before on the forum: http://www.unapizza.com/naturally_risen.html 

Norma


Offline flyboy4ual

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Re: Una Pizza Napoletana Website
« Reply #1 on: September 15, 2010, 08:36:28 PM »
Looks great.  Bring your Gold Card!

Offline Essen1

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Re: Una Pizza Napoletana Website
« Reply #2 on: September 15, 2010, 08:47:27 PM »
$20 for a 12" is a bit steep but it's San Francisco afterall, where everything seems to be inflated, price-wise.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline dellavecchia

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Re: Una Pizza Napoletana Website
« Reply #3 on: September 15, 2010, 09:10:37 PM »
Smoked mozzarella and arugula! Seems almost strange coming from AM. But it seems love trumps principles.

I really wish I was there. If anything, to get a look at that Forza Napoli oven.

John

Offline scott r

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Re: Una Pizza Napoletana Website
« Reply #4 on: September 15, 2010, 10:13:34 PM »
I am a lucky boy, my sister lives in SF, so I will be visiting.   I miss anthony's pizza!     Hey guys, his prices went down, thats good news.   

parallei

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Re: Una Pizza Napoletana Website
« Reply #5 on: September 15, 2010, 10:43:27 PM »
Don't buy the small sparkling water; it's twice the price of the large! :o

So 50-60 bucks for pizza for two. 

Offline Essen1

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Re: Una Pizza Napoletana Website
« Reply #6 on: September 15, 2010, 10:43:46 PM »
The "Ilaria" pie is, if I remember correctly, named after his wife.

But it wasn't there when I checked earlier so I guess it just got added to the website. I might be checking UPN out sometime next week after work.

Edit: There was already a line waiting outside...

source: http://www.yelp.com/biz/una-pizza-napoletana-san-francisco
« Last Edit: September 15, 2010, 10:49:21 PM by Essen1 »
Mike

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Offline scott r

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Re: Una Pizza Napoletana Website
« Reply #7 on: September 16, 2010, 12:19:53 AM »
Im sure there are others that will disagree, but I really think UPN is going to blow everybody's mind on that coast.   I spent a lot of time going from supposed neapolitan pizzeria to pizzeria in both LA and San Fran, and i never found anything that even came close to approaching the level of pizza that is served at UPN.    Im sure lightning is going to strike me for this one, but toward the end....after anthony got that spiral mixer and the acunto oven in NYC I actually think the pizza was better than anything I had in Napels Italy.   Perfect flavor of sourdough, combined with the best olive oil, basil, and tomatoes that money can buy all on a totally tender but liftable slice containing just the right amount of char. I know the prices are crazy, but dont forget that every ingredient he was using back in NYC were flown in from italy.   Add that up, the price of all that wood (I have timed 1 minute upn pizzas), RENT, which we all know is crazy in both of those cities, neapolitan oven, buffala only on the pizza, plus all the extra time and hassle of dealing with a wild yeast culture, and the price doesn't look that crazy to me.   I think people underestimate the fuel cost differences between a pizzeria making 1 minute pizzas vs. 3 minute pizzas (which seem to be all the rage in california).   All I can say is get ready San Fran.   UPN is going to make a lot of people really happy even after they look at their wallet.   

Offline Essen1

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Re: Una Pizza Napoletana Website
« Reply #8 on: September 16, 2010, 01:03:58 AM »
Well said, Scott. I agree.

I guess you're responding to my post, saying it's a steep price.

I own a business in SF and know what the going rates are right now in terms of rent because we're looking for a new location also.

SoMa isn't a cheap neighborhood and it's not the greatest but rents are, unfortunately, inflated. I have had clients complain when, after ten years of keeping the price of a certain item steady, I was forced to raise the price due to increased costs. It seems that NYC was or is, afterall, more expensive than SF. Now that's a shocker to me!  ;D

What I'm trying to say is that I know what goes into determining a particular sales price. And if AM uses only the finest of ingredients, then the price is, should and is rightfully so justified.

Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein


PaulsPizza

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Re: Una Pizza Napoletana Website
« Reply #9 on: September 16, 2010, 04:32:49 AM »
Here in England, a large (13.5") pizza from Dominos is 15.99/$24.85.
Now when we think about the gulf in quality between a UPN pizza and a Dominos, I think Anthony is amazingly good value. BTW, I was meaning that a UPN pizza was better! ;) :-D

Paul

cornicione54

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Re: Una Pizza Napoletana Website
« Reply #10 on: September 16, 2010, 05:05:40 AM »
Here in England, a large (13.5") pizza from Dominos is 15.99/$24.85.
Now when we think about the gulf in quality between a UPN pizza and a Dominos, I think Anthony is amazingly good value. BTW, I was meaning that a UPN pizza was better! ;) :-D

Paul
Since Dominos is delivery pizza where you essentially pay a premium for having food delivered to your door, perhaps a fairer comparison would be putting UPN up against various Neapolitan-style pizzerias in the UK:

(all 12" pies, eat-in prices)
Franco Manca: ~ 6.00
Santa Maria: 4.50 to 7.95 (although granted bufala is an extra 2.50 but that would still put a margherita DOC equivalent at 7.65)
Donna Margherita: 5.90 to 10.90
Rossopomodoro: 6.00 to 10.20

All of these work out cheaper than UPN whose price remains the same whether ordering a Marinara or a "Filetti"

« Last Edit: September 16, 2010, 05:08:10 AM by cornicione54 »

PaulsPizza

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Re: Una Pizza Napoletana Website
« Reply #11 on: September 16, 2010, 05:22:51 AM »
Dominos near me charge the same price if you collect or get it delivered, but I see your point.
I am sure that the extra cost of shipping produce from Italy to America rather than from Italy to the UK also affects his price.


(sorry for my nearly blank last post, but I can't delete it.)
« Last Edit: September 16, 2010, 05:28:40 AM by PaulsPizza »

Online norma427

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Re: Una Pizza Napoletana Website
« Reply #12 on: September 16, 2010, 07:32:13 AM »
Reviews for first night.

http://www.yelp.com/biz/una-pizza-napoletana-san-francisco

and some pictures

Norma
« Last Edit: September 16, 2010, 07:45:16 AM by norma427 »

Online norma427

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Offline dellavecchia

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Re: Una Pizza Napoletana Website
« Reply #14 on: September 16, 2010, 07:51:17 PM »
Here is a wonderful set of photos from the opening night. They had a priest there to bless the oven.

http://www.flickr.com/photos/etalk/sets/72157624841474001/

John

Offline BrickStoneOven

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Re: Una Pizza Napoletana Website
« Reply #15 on: September 16, 2010, 08:29:36 PM »
Great find John. Those pies look great especially the filetti.

Online norma427

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Re: Una Pizza Napoletana Website
« Reply #16 on: September 16, 2010, 08:42:54 PM »
John,

I second that.  Those pictures were wonderful.

Norma


Offline Pizza Rustica

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Re: Una Pizza Napoletana Website
« Reply #17 on: September 16, 2010, 10:44:01 PM »
Scott, I was under the impression that Anthony was still using the old dough technique. Is he using that in conjunction with wild yeast?

I'm only an hour a way, can't wait to try it out. I will report back with some pizza pics.
« Last Edit: September 16, 2010, 10:46:18 PM by Pizza Rustica »
Russ

scott123

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Re: Una Pizza Napoletana Website
« Reply #18 on: September 17, 2010, 02:37:32 AM »
Those pies look great especially the filetti.

Really? You don't think the crust looks a little off?  The volume looks a bit low.  I don't think anyone ever opens with flawless pies and I'm sure he'll work out the kinks, but I do think he's got some kinks to work out.

Offline Matthew

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Re: Una Pizza Napoletana Website
« Reply #19 on: September 17, 2010, 06:05:54 AM »
Really? You don't think the crust looks a little off?  The volume looks a bit low.  I don't think anyone ever opens with flawless pies and I'm sure he'll work out the kinks, but I do think he's got some kinks to work out.

I am not one to criticize & have a tonne of respect for Anthony, but I have to agree with Scott on this one.  Visually the pizza looks alot different; flatter, less char & really wattery.  There's no doubt in my mind that something has changed.  That being said, the reviews were near perfect so who knows.

Matt

Offline Jackie Tran

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Re: Una Pizza Napoletana Website
« Reply #20 on: September 17, 2010, 07:49:04 AM »
you know Scott and Matthew, visually that was the one thing that jumped out at me when looking at the pics.  I was also surprise to see how light (sparse) the sauce was.  Overall the pie looks visually appealing.  Taste is a different story though so who knows.  For someone of AM's caliber though, I would have expected him to work all of the kinks out prior to opening.   

The oven is beautiful though and the place looks nice and spacious.  Reviews are great.  I hope he does really well. 

If anyone is eating there soon, I'd love to see a crumb shot if it's not too much trouble. 

Chau
« Last Edit: September 17, 2010, 08:08:52 AM by Jackie Tran »

Offline BrickStoneOven

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Re: Una Pizza Napoletana Website
« Reply #21 on: September 17, 2010, 12:03:28 PM »
I did see that it was a little watery but I still think the pizzas look good. Something I noticed yesterday was that if you watch videos of the better pizzerias in Naples you'll see that their crumbs aren't really puffy almost flat. Maybe he has changed his perception on having a puffy crumb and is follow the flatter crumb road.

All these places have a crumb that is on the thinner side.

Pizzeria dal Presidente:
Trianon:
Di Michele: ,
Sorbillo:
Ciro Salvo:
« Last Edit: September 17, 2010, 12:12:12 PM by BrickStoneOven »

Offline dellavecchia

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Re: Una Pizza Napoletana Website
« Reply #22 on: September 17, 2010, 02:34:01 PM »
Even if I was the best pizzaiolo in the world, being on stage for opening night at a restaurant that has been hyped for over a year would probably throw me off my game a little (if you really can call those pies "off"). And if I only used airborne yeast in a brand new place that was just finished being constructed, it may affect the performance of my dough ;)

John

cornicione54

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Re: Una Pizza Napoletana Website
« Reply #23 on: September 17, 2010, 03:59:09 PM »
Agreed with BrickStoneOven - I think a lot of Naples pies are relatively flatter than some of the "puffier" crusts I've seen on Neapolitan-style pies elsewhere.
That said, if you compare the old (NY) UPN crust to the new SF crusts, there does seem to be a difference in volume but it might be a little early to judge whether this is just an opening-night thing or part of a "new style".
"Filetti" pie: http://insidescoopsf.sfgate.com/paololucchesi/files/2010/09/P9150204.jpg
« Last Edit: September 17, 2010, 05:30:46 PM by cornicione54 »

Offline scott r

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Re: Una Pizza Napoletana Website
« Reply #24 on: September 17, 2010, 07:42:14 PM »
Scott, I was under the impression that Anthony was still using the old dough technique. Is he using that in conjunction with wild yeast?

I'm only an hour a way, can't wait to try it out. I will report back with some pizza pics.

Yes, old dough technique with wild yeast.   

Even though the pies look a little soupy, they are still less soupy than most of what I encountered in Naples where at trianon for example, there was absolutely no way to pick up a slice.   The pizza could only be eaten in the classic neapolitan style of a knife and fork because it was soaked through with liquid.   My only gripe with UPN is that he is following the Neapolitan tradition of not thickening his sauce in any way.   This means you have to sauce quite lightly (especially if your going to go bannanas with the olive oil and flying in your buffala like UPN does).