Chef and master pizzaiolo Daniele Udit removing a pizza from a wood burning oven


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 to Los Angeles in 2010, his signature “slow dough” Neo Neapolitan pizzas have garnered a passionate international following of celebrities and pizza lovers.


The couple behind Sprinkles Cupcakes share Daniele’s fascination with the science behind baking and how that translates into the perfect dough. Their passion for innovation and commitment to fresh food is reflected in Pizzana’s flavors, from eclectic to seasonal. Candace also brings her pastry expertise to Pizzana’s dessert menu with Italian-inspired sweets such as Salted Caramel Panna Cotta and Chocolate Olive Oil Cake.

Pizzana founders Charles and Candace Nelson holding wine at Pizzana Brentwood
Pizzana partners Caroline and Chris O’Donnell holding wine and pizza at Pizzana Brentwood


It all began at Chris and Caroline O’donnell’s Sunday night pizza parties. It was at their home that the Nelsons met Daniele and where the idea for Pizzana was first born.