Pizzana in Brentwood serves up delightful neo-Neapolitan pizzas crafted with naturally fermented dough and topped with fresh, high-quality ingredients in a stylish setting.
"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 Not only are tables much easier to come by, but the food snobs of [insert gentrified LA neighborhood] have been replaced by local moms and their less-than-enthused teenage sons.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
"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, nikko duren
"Plenty has been said about chef Daniele Uditi’s neo-Neapolitan pies. Best to enter one of the locations in Brentwood, Marina del Rey, Sherman Oaks, West Hollywood, or Silver Lake to try for yourself. Start with the creamy cacio e pepe pizza or the diavola topped with spicy salami and nduja walnut romesco." - Eater Staff
"This Los Angeles import serves up pies with perky dough that’s been fermented for 48 hours—or roughly the equivalent of a dozen Martin Scorsese movies. It’s baked into pies like the diavola with spicy salami, charred shallot, and walnut romesco, and the cacio e pepe, which turns the classic pasta into cheesy, peppery slices. But Pizzana takes its appetizers and drinks just as seriously as its pizzas. Start with a Negroni or a spritz, some wood-fired broccolini, and a little gem caesar with fried capers and pizza crust croutons before tearing into the main course." - Kevin Gray
"Pizzana just dropped a new sandwich, the “Pomodoro e Burrata,” which, for those not fluent in Italian means “tomato and cheese.” (Also, you can download Duolingo here). The new sub is filled with creamy burrata, slow-cooked cherry tomatoes, arugula, and Calabrian chili, and is served on chewy focaccia bread. Available through June 20th." - kat hong
