Daniele Uditi is the talented artisan behind Pizzana located in the trendy, modern west side of LA in Brentwood.  His Neapolitan roots and influences are clearly visible in every one of his pizzas, antipastas and salads.  It all starts from his Italian aunt's 63 year old "starter" or "mother" dough.  But you won't find an electric mixer at this pizzeria.  All the doughs are hand mixed, kneaded daily and fermented for at least 48 hours to develop its unique taste and texture. The high price tag of $20-24 a pizza is justified by the import of Uditi's very own San Marzano tomatoes,  organic, stone ground flour and the special fior di latte cheese from Italy.  Pizzana has received rave reviews from Jonathan Gold's 101, Food&Wine, Los Angeles Times, Eater, Zagat and Michelin to name a few.  Don't miss the original, as well as the Neo-Margherita which is a concentrated, avant garde version of the beloved classic.

Pictured: Neo-Margherita