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Artisan Neapolitan pizza fresh out of the wood-fired oven at Pizzana
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June 14, 2025 8 min read Chef Marco Rossi

The Art of Neapolitan Pizza: Why We Let Dough Rest for 72 Hours

Great pizza is not made in minutes — it is born from patience. At Pizzana, our signature dough undergoes a slow, cold fermentation process that takes three full days. In this deep-dive, Chef Marco Rossi walks you through every stage: the flour selection, the hydration ratios, the temperature curves, and why this unhurried approach produces a crust that is simultaneously crisp, airy, and deeply flavorful.

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Fresh from the Kitchen

Recipes, tips, and stories straight from our team in Los Angeles.

Colorful fresh seasonal vegetables and herbs used for pizza toppings Ingredients
May 28, 2025 5 min read

Farm to Table: How We Source Our Seasonal Toppings

Every topping on a Pizzana pizza travels the shortest possible distance from farm to oven. We partner with local California growers to bring you the freshest basil, heirloom tomatoes, and artisanal cheeses each season.

Sofia Lena, Sourcing Manager at Pizzana
Sofia Lena
Sourcing Manager
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Homemade pizza dough being stretched by hand on a floured surface Pizza Tips
May 10, 2025 6 min read

5 Mistakes Home Bakers Make with Pizza Dough (And How to Fix Them)

Tearing dough, soggy bases, dense crusts — our head baker has seen it all. Here are the five most common errors home pizza makers make, and exactly how our kitchen avoids each one for a perfect result every time.

Chef Marco Rossi, Head Baker at Pizzana
Chef Marco Rossi
Head Baker
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Warm and inviting interior of the Pizzana restaurant in Los Angeles Behind the Scenes
April 22, 2025 4 min read

A Day in the Life of Our San Vicente Kitchen at 6 AM

Before the doors open and the first guest walks in, our kitchen is already a hive of activity. Follow our team through the early-morning rituals — the prep work, the mise en place, and the quiet pride that sets the tone for every service.

Elena Moretti, Operations Manager at Pizzana
Elena Moretti
Operations Manager
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A perfectly brewed cup of espresso paired with a slice of pizza Recipes
April 5, 2025 7 min read

Recipe: Our Signature San Marzano Tomato Sauce (Made at Home)

San Marzano tomatoes are the soul of authentic Neapolitan pizza. In this recipe, our kitchen team shares the exact technique — the balance of sweetness, acidity, and sea salt — that we use on every pizza that leaves our oven.

Chef Marco Rossi, Head Baker at Pizzana
Chef Marco Rossi
Head Baker
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A beautifully arranged bowl of fresh salad ingredients for healthy eating Community
March 18, 2025 4 min read

How Pizzana Gives Back to the Brentwood Community

Being a neighborhood restaurant is about more than great food — it is about belonging. Discover how our team volunteers, donates, and partners with local organizations to make San Vicente Blvd a better place for everyone who calls it home.

Maria Torres, Community Relations at Pizzana
Maria Torres
Community Relations
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Stack of fluffy pancakes drizzled with syrup and fresh berries Pizza Tips
March 2, 2025 5 min read

Wood-Fired vs. Electric Oven: Which Makes a Better Pizza?

The debate is timeless, but the answer is nuanced. We break down the science of heat transfer, leopard spotting on crusts, moisture evaporation, and why — at Pizzana — we will always choose flame over electricity when the choice is ours to make.

James Kim, Pizza Expert at Pizzana
James Kim
Pizza Expert
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