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Una Pizza Napoletana (San Francisco)

Anthony Mangieri took the New York pizza scene by storm when he opened his original pizzeria in Manhattan's East Village — then he devastated New Yorkers when he closed up shop in 2009 with dreams of moving out West. Now, the owner of Una Pizza Napoletana continues to keep things "pure and simple" with the pies baked in a wood-fired oven at his San Francisco spot. Although the menu may be limited, the restaurant packs a punch when it comes to its homemade pizzas. Diners choose from only five pizzas, all around $20, plus a special pie, Apollonia, made with eggs, Parmigiano-Reggiano, buffalo mozzarella, salami, extra-virgin olive oil, basil, garlic, sea salt, and black pepper, that's only available on Saturdays.

(Credit: Flickr/Taramisu)
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