Co-Founder & Head Pizzaiolo
Daniele Uditi
Born in Naples, Daniele learned the art of pizza from his grandfather at age 8. He brought the slow-dough technique to LA and turned it into a philosophy.
A Decade of Dough,
Fire & Flavor
Pizzana was born from a deep love of Neapolitan tradition and a desire to bring something truly authentic to Los Angeles. Founded in 2014 by pizza artisan Marco Rossi and restaurateur Daniele Uditi, our first location on San Vicente Blvd became an instant neighborhood staple.
We source our flour directly from Caputo mills in Naples, our San Marzano tomatoes from the volcanic soils of Mount Vesuvius, and our fior di latte mozzarella from small-batch California dairies. Every ingredient tells a story — and every pizza tells ours.
Today, Pizzana serves hundreds of guests daily, maintaining the same commitment to craft, quality, and hospitality that started it all. Our wood-fired ovens burn at over 900°F, cooking each pizza in 90 seconds — the way it's been done in Naples for centuries.
10+
Years Open
50K+
Happy Guests
24
Signature Pies
