(This venue is closed.) A new one on me: pizza that you have to eat with a knife and fork, owing to a slick of extra virgin olive oil.
A margherita ($18.95) — one of just four 12-inch varieties offered here — also boasted buffalo mozzarella, San Marzano tomatoes, fresh basil, and Sicilian sea salt; the thin crust had a puffy lip and enticing charred spots underneath from the wood-fired oven. Top-notch ingredients and preparation, just not my thing. Maybe it's all that olive oil.
The photo at bottom shows the security gate of the shuttered pizzeria; out front are signs of its pending transformation into a Manhattan location of Williamsburg's Motorino.
Una Pizza Napoletana
349 East 12th St. (First-Second Aves.)
212-477-9950
Open Thursday through Sunday, from 5:00 "until sold out of fresh dough"
www.UnaPizza.com
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