Founder & Head Pizzaiolo
Daniele Uditi
Born in Naples and trained under the Associazione Verace Pizza Napoletana, Daniele brings decades of craft mastery and an infectious love of food to every shift at Pizzana.
12+
Years of
Excellence
Excellence
Our Origin
Born in Naples,
Raised in Los Angeles
Pizzana is the culinary vision of Daniele Uditi, a Naples-born pizzaiolo who carried his grandmother's recipes across the Atlantic and planted them firmly on San Vicente Boulevard. Every pizzana pie begins as a labour of devotion — a 48-hour cold-fermented dough that forms the foundation of our award-winning menu.
Since opening our doors in 2012, we have served thousands of guests who come not just for the food but for the experience of something genuinely authentic. Our philosophy is simple: respect the craft, honour the ingredients, and welcome every guest like family.
Our pizanna tradition demands that we source only the finest San Marzano tomatoes, Fior di Latte mozzarella, and Italian 00 flour — because when the ingredients are honest, the pizza speaks for itself.
- Certified Neapolitan pizza-making techniques, trained in Naples
- Wood-fired oven reaching 900°F for the perfect char and leopard crust
- Imported DOP-certified Italian ingredients alongside locally sourced produce
- A warm, family-driven hospitality philosophy woven into every visit
12+
Years Open
40+
Menu Items
50K+
Happy Guests
