The First Oven
Daniele Uditi opens the original Pizzana on San Vicente Blvd with one wood-fired oven, a 48-hour dough recipe, and a neighborhood that immediately fell in love.
Our Story
The Pizzana Story —
The Pizzana Story —
Passion Baked Into Every Slice
Pizzana is Los Angeles' home of authentic Neapolitan pizza, handcrafted using generations-old dough techniques, imported Italian ingredients, and a deep love for the art of pizza-making. Discover what makes pizanna a true culinary experience.
2012
Founded
500K+
Pizzas Served
3
LA Locations
4.9
Average Rating
Who We Are
Born in Naples,
Born in Naples,
Made for Los Angeles
Pizzana was founded in 2012 by Daniele Uditi, a Naples-born pizzaiolo who arrived in Los Angeles with a single dream: to introduce the city to genuine Neapolitan pizza — not the American interpretation, but the real thing. The kind made with 00 flour, San Marzano tomatoes, and a dough that slow-ferments for 48 hours.
"Pizza is not just food — it is culture, memory, and love on a plate. Every pie we make carries a piece of Naples and a piece of us."
What started as a small neighborhood restaurant on San Vicente Blvd quickly became one of LA's most talked-about dining destinations. The pizzana philosophy is simple: use the finest ingredients, honor the craft, and never rush the process. Our dough undergoes a 48-hour cold fermentation, our mozzarella is flown in weekly from Campania, and our wood-fired ovens reach 900°F — the only way to achieve that signature char and chew.
Today, Pizzana has grown to three locations across Los Angeles while maintaining the same handcrafted quality and warm, neighborhood spirit that defined us from day one. Whether you dine in or order from our delivery menu, every bite is a direct connection to the traditions of Southern Italy.
Why We Exist
Our Mission & Core Principles
Everything we do at Pizzana is guided by a set of principles rooted in respect — for ingredients, for tradition, and for the people we serve.
Authentic Craft
We follow Neapolitan pizza traditions passed down through generations — no shortcuts, no compromises. Every pie earns its spot in the oven.
Quality Ingredients
From DOP San Marzano tomatoes to fresh fior di latte, we source only the finest ingredients — imported weekly from Italy or grown locally with care.
Community First
Pizzana is a neighborhood institution. We invest in our local community, support local producers, and strive to be a welcoming space for every guest.
Sustainable Practices
We minimize food waste, compost kitchen scraps, and partner with environmentally responsible suppliers to reduce our footprint on the planet.
Our Journey
A Decade of Dough & Dedication
From a single oven to a beloved LA institution — here's how Pizzana grew from a dream into a culinary landmark.
2012
LA Times Recognition
The Los Angeles Times names Pizzana one of the city's top five pizzerias, bringing citywide attention to our San Vicente location and putting pizanna on every foodie's map.
2014
Brentwood Second Location
Growing demand leads to a second Brentwood location. We expanded our menu with seasonal specials and a dedicated dessert program featuring our iconic nuvola di bufala.
2017
National Press & Awards
Featured in Bon Appétit, Food & Wine, and Eater LA. Pizzana wins the "Best Neapolitan Pizza in Los Angeles" award — a milestone that affirmed our commitment to the craft.
2019
Online Ordering & Delivery
We launched our full online ordering system, allowing Angelenos across the city to enjoy fresh Pizzana pies delivered directly to their doors, maintaining our quality from oven to door.
2021
Third Location Opens
A brand new location in West Hollywood brings the Pizzana experience to even more neighborhoods. Celebrating over 500,000 pizzas served with a week of community events and free slices.
2024
Our Values
What We Stand For
These values aren't slogans on a wall — they're the daily decisions that define how we cook, serve, and show up for our community.
Excellence Without Ego
We pursue perfection in every crust and topping, but we remain humble — knowing there's always something to learn from Italy, from each other, and from our guests.
People Over Profit
Our team is our greatest ingredient. We invest in fair wages, ongoing training, and a workplace culture built on respect, inclusion, and shared purpose.
Roots & Respect
We honor the Neapolitan tradition that gave birth to pizza. Every technique we use has been earned through study, travel, and a deep reverence for Italian culinary heritage.
Responsibility
From compostable packaging to sourcing from ethical farms, we make decisions that consider the long-term health of our planet, not just our bottom line.
Thoughtful Innovation
Tradition guides us, but creativity keeps us alive. Our seasonal specials and chef-driven collaborations push the boundaries of what Neapolitan pizza can be.
Transparency
We publish our ingredient sourcing, allergen info, and nutritional data openly. Our guests deserve to know exactly what they're eating — and why it's good.
The People Behind the Pie
Meet Our Team
Behind every perfect crust is a passionate person. Our small but dedicated team brings decades of expertise, creativity, and heart to every shift.
Founder & Head Pizzaiolo
Daniele Uditi
Born in Naples, trained at Pizzeria Starita, Daniele brought his 15 years of Neapolitan craft to Los Angeles in 2012. His 48-hour dough recipe is the soul of Pizzana.
Executive Chef
Sofia Ricci
A Culinary Institute of America graduate with stages in Rome and Florence, Sofia leads our kitchen brigade and develops Pizzana's celebrated seasonal menu.
Head of Dough & Fermentation
Marco Ferraro
Marco's obsession with fermentation science has refined Pizzana's dough process year after year. He manages every batch with artisanal precision and quiet dedication.
General Manager
Leila Santos
With 10 years in LA hospitality, Leila ensures every guest leaves with a smile. Her leadership keeps the Pizzana experience warm, efficient, and consistently exceptional.
Interested in joining our team?
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