Daniele Uditi is the master pizzaiolo and executive chef responsible for creating the network of Pizzana restaurants. Chef Uditi joins us with pizza peel in hand. “Since opening the Neo-Neapolitan pizzeria with Candace & Charles Nelson (Sprinkles Cupcakes) and partners in 2017 in Brentwood, Daniele has established himself as one of the country’s most revered pizzaiolos. LA Times’ restaurant critic Bill Addison recently noted that Pizzana “arguably ushered in L.A.’s current golden age of pizza.” Daniele has been praised for establishing new trends in the pizza landscape, including his signature cacio e pepe pie, and also lent his expertise as the head judge in Hulu‘s “Best in Dough” competition series.”
“An artisan who learned his craft growing up in Naples, Italy, Daniele incorporates his training from some of the best pizzerias in Campania with his Family Bakery’s traditional bread recipes. Since his arrival in Los Angeles in Los Angeles in 2010, his signature “slow dough” neo-neapolitan pizzas have garnered a passionate international following of pizza lovers and celebrities.”
Daniele gives credit to the late food journalist Jonathan Gold (Los Angeles Times) for establishing Pizzana on the local pizza landscape shortly after the opening in Brentwood in 2017. Gold glowingly compared Pizzana’s Margherita to the very best in the world.
The standout desserts including a memorable moist chocolate cake with rich dark chocolate frosting and vanilla bean ice cream are the creations of Co-Founder Candace Nelson.
Chef Daniele and team have expanded Pizzana from Brentwood with locations now in West Hollywood, Sherman Oaks, Dallas and the most recent opening in Silver Lake. Marina del Rey is on the horizon.
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