Crafted with Passion,
Served with Love
From a single wood-fired oven to one of LA's most beloved pizzerias — discover the people, values, and traditions that make Pizzana special.
Born from a Love of Authentic Pizza
Pizzana was born in 2010 when founder Marco Rossi left his family's trattoria in Naples, Italy, and brought his grandmother's recipes to the sun-drenched streets of Los Angeles. His dream was simple: share the soul of Neapolitan pizza with a city hungry for something real.
Starting with a single wood-fired oven and a handful of tables on San Vicente Blvd, Pizzana quickly became a neighborhood institution. Today, we serve hundreds of guests daily — but every pizza is still hand-stretched, every sauce still slow-simmered, and every bite still crafted with the same love as day one.
- Authentic Italian recipes passed down through three generations of the Rossi family.
- Premium ingredients — imported San Marzano tomatoes, fresh mozzarella di bufala, and local organic produce.
- Wood-fired perfection at 900°F for the signature blistered, chewy crust you can't forget.
- Community first — from neighborhood events to local sourcing, we give back to the city we love.
Our Core Values
Every decision we make — from sourcing ingredients to training our team — is guided by these principles.
Passion
We pour our hearts into every pizza. Cooking isn't just our job — it's our calling. That passion is an ingredient in every dish.
Quality
No shortcuts, no compromises. We source the finest ingredients and use time-honored techniques to deliver exceptional quality every time.
Community
Pizzana is more than a restaurant. We're a gathering place — a spot where neighbors become friends and every table feels like family.
Sustainability
We care for our planet. From compostable packaging to local partnerships, we're committed to reducing our footprint every single day.
The Pizzana Timeline
From a single table to an LA landmark — here are the milestones that shaped who we are.
The First Oven Lights
Marco Rossi opens Pizzana at 11712 San Vicente Blvd with a single imported wood-fired oven, 12 tables, and his grandmother's recipe book.
LA Times Best New Restaurant
Three years in, the LA Times names Pizzana one of the city's best new restaurants. Lines begin forming before we even open the doors.
Expanding the Kitchen
Demand forces a full kitchen expansion. We add a second oven, a private dining room, and launch our acclaimed weekend brunch menu.
James Beard Award Nomination
Head Chef Sofia Bellucci receives a James Beard Award nomination for Outstanding Chef — putting Pizzana on the national culinary map.
Online Ordering Launch
We launch our digital ordering platform, making it easier than ever to bring Pizzana's handcrafted pies directly to your door across LA.
15 Years & Still Rising
Celebrating 15 years of wood-fired perfection! We launch our seasonal menu, community garden program, and new catering service for LA's finest events.
Meet Our Team
A passionate group of culinary artisans dedicated to making every visit — and every bite — unforgettable.
Marco Rossi
Founder & CEONaples-born pizzaiolo who traded the Mediterranean for the Pacific. Marco brings 25 years of wood-fired wisdom and an uncompromising love of authentic craft to every aspect of Pizzana.
Sofia Bellucci
Head ChefJames Beard-nominated culinary artist with training from Florence's premier culinary institute. Sofia elevates every menu season with bold, inventive flavors rooted in Italian tradition.
James Park
Operations ManagerThe organizational maestro behind Pizzana's seamless daily operations. James ensures every team member thrives, every table is turned with precision, and every guest feels at home.
Amara Williams
Pastry ChefPastry virtuoso whose desserts have become the stuff of LA legend. Amara's handcrafted cannoli, tiramisu, and seasonal tarts are the perfect finale to any Pizzana experience.
Passionate about food? We're always looking for talented people to join the Pizzana family.
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