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.

IT ALL BEGAN AT CHRIS & 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.

PHOTOS BY AMY NEUNSINGER