With only four selections of pizza on the menu (marinara, bianca, margherita and filetti) and open only four days a week (Thursday through Sunday), the pizza here better be amazing, and it is. Una Pizza Napoletana takes its art seriously, so it’s just the basics, but you don’t need any more than what’s offered.

Generally, given the choice, I always choose a margherita pizza, but I’m glad I tried all four. My favorite was definitely the marinara, which came as a huge surprise. I would not even have tried it normally, mainly because I’ve had too many badly made marinara sauces in the US, but this pizza just rocked my world. It’s not a gooey, saucy marinara that other pizzerias like to throw on pizzas and pastas alike. The San Marzano tomatoes are imported from San Marzano, near Naples, and those who have tasted tomatoes from Southern Italy know that nothing compares to the ripe, juicy tomatoes from that region. The aroma of the fresh herbs and the crushed tomatoes as well as the crust instantly seduced me and now I can’t stop wanting more.