Una Pizza Napoletana

Fresh tasting, lite dough. Nothing extraordinary. Very nice, impressive place and staff.

We did a pizza tour of NJ hitting some of the top spots (Razza, Star Tavern), and this came out on top for me. The perfect pillowy crust is what did it for me. I've done all the other top spots in NJ, and keep coming back to this as the best of the best.

That dough. Easily the best dough I’ve had on a pizza and it topples NYC’s best Neapolitan joints. Margherita with pepperoni. Perfect ratio of sauce/cheese/bread. You need to try this!

Pretty good fancy pizza. The body of the pie is excellent, as is the crust. The low rating comes from poor distribution of toppings / seasonings as well as dissatisfying crust to body ratio.

Most incredible dough you could ever get. Chewy and lite as a feather. Fresh pie with all top quality ingredients. There is imported italian sea salt added to give that extra flavor. Well worth the travel from north jersey.

Waited so long for this moment. Is it over hyped? Probably. But this is beyond pizza. It’s art. And very good

Pizzas are fresh, small & wood fired “fancy pies”. Even though there are coronavirus restrictions and people are not out in about, we had approx 90 minute wait. Prepare for long lines. We ordered Margherita and Marinara pies. Both were excellent Soft airy crust, great tomato sauce and Buffalo Mozzarella was fresh A must try if you’re in the Atlantic Highlands neighborhood!

Ordered two pies - Marinara and Margherita - both consistent with the crust; fresh dough. Ingredients provided a lot of flavor. I do prefer the Marinara Pie because I do like the sauce better.