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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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Pizzeria Mozza
Few new pizza restaurants arrive with as much built-in attention as Pizzeria Mozza did in 2006 — a partnership between chef Nancy Silverton, one of Los Angeles's most respected bakers, and restaurateurs Mario Batali and Joe Bastianich, two of the biggest names in American Italian restaurant hospitality at the time. Highland Avenue, and pizza specifically, was a curious choice for that kind of star power, and the restaurant has spent the better part of two decades justifying it. The crust is the whole argument for Mozza's specific style: a chewy, blistered, notably thin dough with real developed wheat flavor, built to hold up under toppings without turning soggy or collapsing under its own weight. The fennel sausage pizza with panna and scallions has become something close to the restaurant's signature order, though the constantly rotating antipasti and daily specials keep regulars coming back for more than just the pizza. The restaurant has held a place in the Michelin Guide's Los Angeles coverage, recognition for a kitchen that treats pizza with the same technical seriousness Silverton's baking career was already known for before Mozza ever opened. That pedigree — a James Beard Award-winning baker partnering with restaurateurs who'd already built a national Italian-restaurant reputation — is part of why Mozza never had to build a following from scratch the way most independent pizzerias do, but it's the crust itself, refined and consistent for nearly twenty years now, that's kept the restaurant relevant long after the initial buzz of the opening faded. Twenty years on, the wait for a table is still proof the crust was never just coasting on the names attached to it.
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