You get what you pay for at Una Pizza Napoletana, the New York to SoMa transplant that serves purely authentic pies at import prices. But, a bevy of regulars who race in to claim their tables clearly believe that Una Pizza is worth the premium. There is no decor to speak of unless you count the assemblage of pizzas a product of high design. Make do with white walls and concrete floors, and don't expect your pizza to get any fancier. Just a few choices of 12-inch rounds come fire-licked and lightly topped. Try the Margherita with San Marzano tomatoes, basil, and buffalo mozzarella; or the smoky Ilaria, topped with arugula and cherry tomatoes, and named for the chef's own wife. Finish with an intense Neapolitan coffee served with a hunk of dark chocolate.