Napoletana Pizzeria

This is the only restaurant I get pizza on the peninsula anymore. Wood fire cooked and ready in 5-10min. Crust has a perfect chewy quality. I haven't tried the rest of the menu but dishes look great when I come in to pick up my pizza. The space is small but the pizza is outstanding.

Authentic Neapolitan pizza. Easily one of the best I've had in the United States so far. The dough is excellent, and the olive oil on the table is a nice touch. Prices are fair for the quality and location. The local is small and cozy. Highly recommended. Only comment is that it could be used a tomato/mozzarella with lower moisture since the pizza had a little too much water when it was out of the oven.

Pretty tasty and chill pizza spot. I liked both the margherita pizza and the fungi pizza. Both tasted really good and were cooked really nicely. It had both the sauce and the crispness that pizza requires Service was also really fast and attentive. After ordering the pizzas came out nice and quickly. Overall it was a nice pizza experience and would definitely come back and try other pizzas.

We have been coming here for years and it is still the best pizza on the Peninsula. Good salads as well, but the pizza is what this is about. The is true Napoletana style pizza and designed to be eaten fresh out of the oven. You can get it to go but you are degrading the experience. If you are looking for thick crust American style, this will not be a good fit. Limited wine selection.

The margarita pizza was bitter, black, with burned areas on the bottom. It was returned and was not added to the bill. The angel hair pasta was not bad. The burnt garlic was an amazing addition. The server was kind and accommodating but the food taste was not up to the mark!!