Pizzana

"Pizzana’s chef Daniele Uditi has a reputation for his double zero flour pizza crusts and 48-hour fermentation process. Even if gluten-tolerant, pay attention to Pizzana’s gluten-free pies made with tapioca flour that bear a delicious flavor and solid consistency. It’s a $3 upcharge, but worth it to try any of the restaurant’s cult-favorite pizzas for dine-in or to take away and reheat at home." - Mona Holmes, Nicole Adlman

"Pizzana West Hollywood is serving cocktails starting tonight. The Robertson Boulevard restaurant has expanded beyond beer and wine, now selling a full lineup of Italian classics and modern drinks for dinner alongside chef Daniele Uditi’s food." - Farley Elliott

"A Los Angeles pizzeria with some Hollywood glitz behind it is expected to open this spring in Dallas as Pizzana’s first location outside of LA." - Adele Chapin

"COVID-19 Update: Open for takeout and delivery. Pizzana—one of the harder reservations to snag on the West Side—has finally come to West Hollywood. Expect excellent thin-crust pizza from Naples-born chef Daniele Uditi, as well really great iterations of carciofi and caprese. High ceilings and lots of natural light open up the narrow space, which is already packed and buzzy at lunch time—definitely make a reservation, wait times for dinner can be especially long. Note: the pizzas are generous in size—two or three people could comfortably split one (but trying two to share is a safer bet and also too hard to pass up). COVID-19 Disclaimer: We are working hard to keep our listings as up to date as possible (deliveries, outdoor dining, etc.), but given the evolving nature of local COVID-19 restrictions, we recommend double-checking the information in this guide with any business you plan on visiting. Also, please note that we have not vetted any businesses listed within our guides for their compliance with applicable safety regulations."

"The thing that stands out most about Panza Pizzeria, a new pop-up operating out of a West Hollywood apartment, is the sourdough crust. It’s thick and buttery with outrageously crispy edges that everyone in your party will be fighting over all night until it’s gone. Chef Brian Radlinshi expertly roasts each vegetable, making the Vegetariano a must-order in our books. It comes topped with onions, cherry tomatoes, marinated mushrooms, black olives, pickled pepperoncini, roasted broccolini, and rosemary. It’s a ton of toppings, but because each vegetable is so fresh, nothing gets soggy and the crust holds up. If you’re looking for something with a bit of a kick, try the excellent “Diavolo,” with pepperoni, spicy tomato sauce, candied jalapeño, and homemade hot honey." - Brant Cox