Award Winning Pizza

Pizzana features master pizzaiolo Daniele Uditi’s interpretation of the Naples staple. Reimagined for Southern California with consciously sourced toppings which blend the traditional with the unexpected, flavors include Cacio e Pepe and Neo Margherita. Chef Daniele’s signature “slow dough” is meticulously prepared and allowed to ferment for two days.

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Hands taking slices of pizza and an assortment of four Neapolitan pizzas with fresh, high quality ingredients in pizza boxes

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Wood fired broccolini with whipped ricotta and calabrian chile oil
Carciofi Arrostiti (charred artichoke heart) with crispy baby artichoke
Cesare salad with little gem and pizza dough croutons
Chop salad with greens, salami, olive and chickpea
Diavola pizza with salami, fior di latte, shallot, honey and basil
A fork holding up a large bite of cheesy Fetuccine pasta
A spoon scooping out a bite of Panna Cotta with caramel sauce and pretzel
Polpette al Forno (meatballs in San Marzano DOP sauce) with a side of oven fired bread
Spinaci pizza with spinach, basil pesto, fior di latte and parmigiano crema
Torta al Cioccolato (dark chocolate olive oil cake) with vanilla ice cream

Reservations

Book a reservation at our Southern California or Texas restaurants. Walk-ins are welcome but reservations are recommended.

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Pizzana founder Candace Nelson enjoying red wine at a blue Pizzana booth, and the interior of Pizzana Dallas restaurant offering a chic and contemporary dining experience