Pizzana
Pizza restaurant · Brentwood ·
Chef-driven pizzas with unique toppings, fresh produce, and artisanal dough
Chef-driven pizzas with unique toppings, fresh produce, and artisanal dough
"Pizzana is hiring servers, hosts, prep cooks, and dishwashers for their Brentwood and West Hollywood locations. Perks include discounts, sick leave, and more. Apply by emailing your resume to jobs@pizzana.com." - kat hong
"Pizzana is co-owned by a famous Neapolitan pizzaiolo and a random cast of people, including Chris O’Donnell and the couple behind Sprinkles. There was also an era when Pizzana was a tough reservation. Oh, how times have changed. Not only are tables much easier to come by, but the food snobs of [insert gentrified LA neighborhood] have been replaced by local moms and their less-than-enthused teenage sons. The pizza, however, remains just as good, and we're into the antipasti, like the crispy artichoke salad with pine nuts and bufala caprese. Pizzana might not have the same legacy as the older spots on this guide, but it's consistently good, open until 11pm on Fridays and Saturdays, and sells semi-cooked pizzas that you can finish baking at home so it doesn’t get cold in the car." - sylvio martins, arden shore, brant cox
"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.To top that crust, many pizzas go on to include premium ingredients like San Marzano tomatoes and fior di latte, which arrives several times a week from Italy. Alternatively, deck your pie with a more creative and locally minded blend of embellishments. A choice of appetizers, gourmet salads and luscious desserts round out the menu." - Michelin Inspector
"Pizzana no longer has the long wait times of the past, but it’s still a crowd-pleaser. Alongside solid pizzas—get the Diavola with spicy salami—this Neapolitan spot serves meatballs and charred artichoke hearts, salads, and a great salted caramel panna cotta, all in a slick space that feels like it belongs in West Hollywood not on San Vicente. If you prefer eating pizza on your couch, Pizzana also has semi-cooked pizzas for sale that you can finish baking at home so it doesn’t get cold in the car." - sylvio martins, brant cox
"Plenty has been said about chef Daniele Uditi’s neo-Neapolitan pies, but it’s best to head to one of the locations in Brentwood, Marina del Rey, Sherman Oaks, West Hollywood, or Silver Lake to try for yourself. Co-founded with Candace and Charles Nelson of Sprinkles, Caroline O’Donnell, and actor Chris O’Donnell, the budding chain of wood-fired pizza shops recently expanded to Dallas and Houston in Texas. The pizzas here employ seasonal ingredients and come in a variety of classic and new-school topping combinations. There’s classic pepperoni or margherita for first-timers but those who return will venture into the creamy cacio e pepe or the diavola topped with spicy salami and nduja walnut romesco. The unique elevated pan ensures slices are crisp until the last bite." - Matthew Kang
