Daniele Uditi
Co-Founder & Head Chef
Born in Naples, Daniele brings the soul of Southern Italy to every pizza he crafts. His 48-hour fermentation dough technique is the backbone of everything Pizzana stands for.
Our Story
Crafted with Love,
Crafted with Love,
Baked with Fire
From a small kitchen in Naples to the heart of West Hollywood — Pizzana was born from a passion for authentic, wood-fired pizza made the way it was always meant to be.
12+
Years of Craft
40k+
Pizzas Baked
98%
Happy Guests
5★
Average Rating
Our Story
Where Naples Meets
Where Naples Meets
West Hollywood
Pizzana was founded in 2012 by husband-and-wife duo Daniele Uditi and Candace Nelson, united by a shared belief: great pizza demands great patience.
Daniele grew up in the Campania region of Naples, where pizza-making is a birthright handed down through generations. He spent years perfecting a slow-rise dough technique — a 48-hour cold fermentation process — that produces a crust that is simultaneously light, chewy, and impossibly flavorful.
In 2012, the couple opened their first location on Robertson Boulevard in West Hollywood. The philosophy was simple: use only the finest imported Italian ingredients, refuse to rush the process, and let the wood-fired oven do the rest. The city fell in love instantly.
Today, Pizzana remains a neighborhood institution — a place where every pizza tells a story, every ingredient has a provenance, and every meal feels like a celebration.
Our Values
What We Stand For
Every decision we make — from sourcing ingredients to how we train our team — is guided by these core principles.
Real Ingredients
We import San Marzano DOP tomatoes, Fior di Latte mozzarella, and 00 Caputo flour directly from Italy. No shortcuts, ever.
Patience Over Speed
Our dough ferments for 48 hours before it ever meets an oven. Good things take time — and we refuse to compromise on that.
Community First
West Hollywood is our home. We partner with local farms, support community initiatives, and give back to the neighborhood we love.
Sustainable Choices
From compostable packaging to energy-efficient operations, we are committed to reducing our environmental footprint every day.
Our Journey
A Decade of Dough
From a dream in Naples to an icon in Los Angeles — here's how Pizzana came to be.
2008
The Napoli Roots
Daniele Uditi begins his journey at his family's pizzeria in Campania, Naples, mastering the slow-fermentation technique passed down by his grandfather. The foundation of Pizzana's signature crust is born.
2011
The Move to Los Angeles
Daniele relocates to Los Angeles, bringing his dough culture and family recipes with him. He meets Candace Nelson, founder of Sprinkles Cupcakes, and the two quickly discover a shared passion for artisan food and craftsmanship.
2012
Pizzana Opens Its Doors
Pizzana opens at 460 N Robertson Blvd, West Hollywood. Lines form on day one. The wood-fired oven roars to life, and Los Angeles gets its first taste of true Neapolitan-style pizza made with Italian-imported ingredients.
2015
Recognition & Press
Pizzana is named one of LA's top pizzerias by multiple food publications. Celebrity regulars, critical acclaim, and word-of-mouth transform Pizzana from a neighborhood gem into a city-wide destination.
2018
Expanding the Family
A second location opens in Brentwood, CA. Pizzana also launches its catering arm, bringing authentic wood-fired pizza to private events, weddings, and corporate gatherings across Los Angeles.
2024
Still Baking, Still Growing
Over a decade in, Pizzana continues to serve the same 48-hour fermented dough and hand-selected Italian ingredients. New seasonal specials, a thriving catering business, and the same obsessive commitment to craft keep Pizzana at the forefront of LA's dining scene.
The People
Meet the Team
Behind every perfect pie is a passionate person. Our team brings decades of culinary expertise, warmth, and dedication to every shift.
Candace Nelson
Co-Founder & Creative Director
Founder of Sprinkles Cupcakes and a James Beard Award nominee, Candace brings a visionary approach to hospitality, brand, and the guest experience at Pizzana.
Marco Ferrante
Sous Chef
Trained in Rome and Florence, Marco oversees daily kitchen operations and leads our seasonal menu development. His pasta and antipasti courses have become guest favorites.
Sofia Ricci
Front of House Manager
With 10 years in hospitality, Sofia ensures every guest feels like family the moment they walk through our doors. Her warmth and precision set the tone for the Pizzana experience.
Why Choose Us
Our Commitment to Quality
From the flour we mill to the basil we grow, every element of Pizzana is held to an uncompromising standard. Here's what sets us apart.
AVPN Certified Dough Technique
Our dough process adheres to the standards of the Associazione Verace Pizza Napoletana — the global authority on authentic Neapolitan pizza.
Imported Italian Ingredients
We source Caputo 00 flour, San Marzano DOP tomatoes, and Fior di Latte directly from producers in Italy — imported fresh, never compromised.
Authentic Wood-Fired Oven
Our hand-built Neapolitan oven burns at 900°F, cooking each pizza in under 90 seconds for a perfect charred crust and molten center.
Sustainable & Responsible
Compostable packaging, zero-waste kitchen practices, and partnerships with local farms demonstrate our commitment to a more sustainable food system.
