UNA PIZZA NAPOLETANA Location: 349 E. 12th St. (b/n 1st/2nd aves.) Phone: 212-477-9950 Getting There: Closest train is L at First Ave. Cost: $16.95 a pie, whole pies only. Four types of pies only Payment: Cash only Hours: Thurs. and Fri., 5 p.m. until out of dough; Sat. and Sun., Noon 'til out of dough Slice on Una Pizza Napoletana Your favorite pizza weblog had its work cut out for it today—or should we say "work sliced out"? When it rains, it pours, dear readers, for there is yet another pizza story in the city's major media today. Following on... More

The Village Voice's Robert Sietsma visits newcomers Una Pizza Napoletana and Fornino. On Fornino: Fornino takes a historical approach to pizza, dividing pies into three categories melodramatically entitled Naples, the First Generation; Italy, the Second Generation; and Fornino, the Third Generation. I won't bore you with the absurdity of this breakdown, which fancifully assigns pizzas to places. Section one features a nicely charred version of the margherita, the pie that, in 1889, dumped cheese on Naples pizza for the first time. Section-two pies showcase signature ingredients of regional Italian cuisines, with good results in the case of the Siciliana (eggplant,... More

UNA PIZZA NAPOLETANA Location: 349 12th Street (East Village, b/n 1st/2nd aves.) Nearest train: L Train to First Ave. Phone: 212-477-9950 Hours: Thurs. & Fri., 5 p.m. until sold out of dough; Sat. & Sun., Noon until sold out of dough Payment: Cash only The Skinny: Get there early; proprietor Anthony Mangieri stops making pizza when the day's allotment of dough runs out. For now, it's BYO on the ALCO. No take-out, no delivery. It took some convincing to get me out to Una Pizza Napoletana last night. I'd already eaten enough pizza for the week: an entire plain... More