Pizzana
Daniele Uditi is the talented artisan behind Pizzana located in the trendy, modern west side of LA in Brentwood. His Neapolitan roots and influences are clearly visible in every one of his pizzas, antipastas and salads. It all starts from his Italian aunt's 63 year old "starter" or "mother" dough. But you won't find an electric mixer at this pizzeria. All the doughs are hand mixed, kneaded daily and fermented for at least 48 hours to develop its unique taste and texture. The high price tag of $20-24 a pizza is justified by the import of Uditi's very own San Marzano tomatoes, organic, stone ground flour and the special fior di latte cheese from Italy. Pizzana has received rave reviews from Jonathan Gold's 101, Food&Wine, Los Angeles Times, Eater, Zagat and Michelin to name a few. Don't miss the original, as well as the Neo-Margherita which is a concentrated, avant garde version of the beloved classic.
Pictured: Neo-Margherita
Notable Mentions
Michelin: “Every pizza at this area darling begins with a nod to Neapolitan tradition: start with the perfect dough and bake it into a crust that remains crisp and light right through the middle. This careful process and that almighty oven shipped from Italy can be observed with longing through the glass-walled kitchen. The dining room also conjures the homeland through Mediterranean-blue murals and furnishings.”
CN Traveler: “The claim to fame is the new-Neopolitan style that Italian import Daniele Uditi has adopted, where the pies are substantial enough to eat with your hands (gasp!). The bianca, topped with ribbons of fennel, sausage, and incredibly dreamy mozzarella laid atop the perfectly chewy, delicately blistered curst is an absolute necessity.”
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