Pizzana
I dare you not to clean your plate when you visit Pizzana. No matter how full you might feel, these pies are good until the very.last.bite. The light, fluffy crust is cooked to the perfect level of crispiness; every piece of dough and gooey cheese is drool-worthy.
Literal brick…and mortar
I’m a sucker for exposed brick, so I choose to frequent the West Hollywood, trendier location that features exposed brick, over the Brentwood option. If you’re in the mood for a casual neighborhood pizza shop, Brentwood, the OG, is a great option. Please note that the food is equally outstanding in both locations.
An interesting take on an everyday staple
The pizza options at Pizzana are anything but ordinary. Toppings range from truffles to squash blossoms, to charred shallots, to bacon jam…there’s not one flavor on the menu that I wouldn’t consider ordering. The high-end Neapolitan style is my favorite, and Candace Nelson (who’s the founder of Sprinkles Cupcakes) nailed it with this recipe and her creativity - well in partnership with executive chef Daniele Uditi.
Most popular pizzas
At the server’s suggestion, I ordered the two most popular pizzas:
Margherita Al Crudo: san Marzano dop, fior di latte, prosciutto di parma, arugula, shaved parmigiano, and basil top this pie. It’s everything you hope it will be: savory, rich, with a slight bitterness from the arugula to cut through the fat. Simply divine.
Cacio e Pepe: fior di latte, provoloncino d’agerola, parmigiano crema, and cracked black pepper. This pizza is what the restaurant is known for, and it’s rich, creamy, and perfectly cheesy with a strong pepper finish.
She’s done it again. I’m impressed with Candace Nelson’s ability to translate her cupcake skills to pizzas; the USA would certainly benefit from having as many locations of Pizzana as there are of the cupcake bakery. Mangia!
