The First Oven Lights Up
Daniele Uditi and Candace Nelson open the first Pizzana location on San Vicente Blvd, Los Angeles. Their Neapolitan wood-fired oven — imported from Naples — becomes an instant landmark.
Our Story
About Pizzana
Born from a deep love of authentic Neapolitan craft, Pizzana is Los Angeles' premier pizzana destination — where every pizza tells a story rooted in tradition, passion, and the finest ingredients.
Who We Are
The Pizzana Story
Pizzana was born in 2012 in the heart of Los Angeles from a simple but unwavering belief: that the world's greatest pizza — the authentic Neapolitan kind, the true pizanna style — deserved a proper home in Southern California. Founders Daniele Uditi and Candace Nelson poured their hearts into every detail, from sourcing heirloom tomatoes from the volcanic soils of Mount Vesuvius to hand-milling heritage wheat for our slow-fermented dough.
What started as a neighborhood restaurant on San Vicente Blvd quickly earned a devoted following. Word spread not just about our pizzas, but about the experience — the warmth of wood-fired ovens, the scent of fresh basil, and the sense that every guest was welcome at the family table.
Today, Pizzana is recognized as one of America's most celebrated pizza destinations, but our soul remains the same: honest ingredients, slow craft, and unbridled passion. We exist to share the pizanna tradition with anyone who loves great food.
12+
Years of Craft
50K+
Happy Guests
30+
Menu Items
4.9
Average Rating
Our Purpose
Mission & Core Pillars
Everything we do at Pizzana is guided by three pillars that have defined our pizanna philosophy since day one.
Honest Ingredients
We source only the finest ingredients — DOP San Marzano tomatoes, hand-selected mozzarella di bufala, and organic herbs grown with care. No shortcuts, ever.
Slow Fermentation Craft
Our dough undergoes a 48-hour cold fermentation process — a hallmark of true Neapolitan art. Patience is our secret ingredient and the heart of pizanna tradition.
Community at Heart
We believe a great pizzana restaurant is more than food — it's a gathering place. Every table is a chance to connect, celebrate, and create memories together.
Our Journey
The Pizanna Timeline
From a single oven in Los Angeles to a nationally celebrated pizzana institution — here's how we got here.
2012
National Recognition
Pizzana earns its first major press features in Bon Appétit and Food & Wine. Critics praise the 48-hour fermented dough and declare it among the top 10 pizzas in the United States.
2015
Second Location Opens
Demand outgrows the original dining room. A second Pizzana location opens in Brentwood, bringing the authentic pizzana experience to more of Los Angeles. Both kitchens share the same recipes.
2018
Online Ordering Launch
Pizzana launches its full online ordering platform and nationwide delivery service, allowing pizza lovers across the United States to experience the authentic pizanna tradition at home.
2021
Expansion & Redesign
The original San Vicente location undergoes a full redesign and dining room expansion, adding a private events space and a dedicated pastry bar — continuing the legacy of the pizanna experience.
2024
What We Stand For
Our Core Values
Quality Above All
Every ingredient, every action, every pizza that leaves our kitchen must meet the highest standard. We refuse to compromise on quality.
Genuine Hospitality
From the first greeting to the last bite, we treat every guest like family. Warmth and care are baked into everything we do.
Sustainable Sourcing
We partner with responsible farmers and producers who share our respect for the environment, ensuring future generations can enjoy great pizza too.
Constant Innovation
We honor tradition while embracing creativity — always searching for new flavor combinations and techniques that push the pizzana art form forward.
The People Behind the Pizza
Meet Our Team
The heart of Pizzana is its people — passionate artisans, dedicated chefs, and warm hosts who bring the pizanna tradition to life every single day.
Co-Founder & Head Chef
Daniele Uditi
Born in Naples, Daniele has been perfecting his pizza craft since age 14. His mastery of fermentation and wood-fire technique is the backbone of every Pizzana pie.
Co-Founder & Pastry Director
Candace Nelson
Bestselling cookbook author and dessert visionary, Candace shapes Pizzana's sweet soul — from Nutella-drizzled dolci to the famous tiramisu that ends every meal perfectly.
Operations Manager
Sofia Marchetti
Sofia ensures every service runs with seamless precision. Her background in hospitality management means guests always feel the warmth of genuine Italian pizanna welcome.
Head Sommelier
Marco Esposito
Marco's curated Italian wine program and craft cocktail list elevate every meal. He believes the perfect pairing is as essential to pizanna dining as the pizza itself.