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Pizzana
Pizzana opened in Brentwood in 2017, built around Neapolitan-style pizza from chef Daniele Uditi, an Italian-trained pizzaiolo who developed his own dough formula — a longer fermentation process aimed at a lighter, more digestible crust than a traditional Neapolitan pie while still keeping the format's soft, char-blistered center and puffed cornicione edge. Uditi's pizzas lean into seasonal, market-driven toppings rather than a fixed traditional lineup, and the restaurant's burrata and other starters have built as much of a following as the pizzas themselves — a full Italian menu built around, rather than just alongside, the pizza program. That combination of technical dough work and a genuinely considered broader menu set Pizzana apart from more pizza-only Neapolitan spots when it opened. The restaurant's Brentwood opening drew real attention within Los Angeles's food press for bringing a more rigorously technical approach to Neapolitan-style pizza to the Westside specifically, a part of the city that hadn't previously had a destination-level Neapolitan pizzeria of its own. Since opening, Pizzana has expanded to additional Los Angeles-area locations, growth that's let more of the city access Uditi's specific dough technique without diluting the standard set at the original Brentwood restaurant. Most pizzerias mention their dough in passing; Uditi built an entire restaurant group around getting that one variable exactly right.
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Masa of Echo Park
Masa of Echo Park was established in 2004 specifically to bring authentic Chicago deep-dish pizza to Los Angeles — a proper, buttery, tall-edged crust and thick, cheese-and-sauce-heavy build that defines the style back in its home city, made with organic and locally sourced ingredients where possible alongside imported Chicago specialties. In a city with no shortage of thin-crust and Neapolitan-leaning pizzerias, Masa has carved out a specific niche as one of the only places locals point to for a genuine deep-dish fix. The build follows deep-dish convention closely — a thick, pan-baked crust with high, buttery edges, a generous layer of cheese, and chunky tomato sauce spooned over the top rather than underneath, the reverse-layering that separates true deep-dish from a merely thick pizza. It's a substantial, knife-and-fork order rather than a quick handheld slice, and portions are built accordingly. The restaurant has become an Echo Park fixture specifically because it commits fully to the format rather than offering deep-dish as one style among several — a bakery-and-pizzeria combination that treats the Chicago-style pie as its core identity rather than a novelty item on a broader thin-crust menu. That single-minded focus is part of what's kept Masa relevant for Angelenos specifically craving deep-dish rather than just good pizza generally — there's a real difference between a restaurant offering a deep-dish option and one built entirely around getting the style right, and Masa has stayed firmly in the second category through years of operation in the same Echo Park neighborhood. Order a slice here and you'll need a fork — that alone separates it from everything else on this list.
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