Our Story
Handcrafted pizzana rooted in tradition, served with passion since 2012 on Sunset Blvd, Los Angeles.
Who We Are
Pizzana started as a dream shared between two childhood friends — Marco and Sofia — who grew up eating slow-fermented Neapolitan pizza in their grandmother's kitchen in Naples, Italy. When they landed in Los Angeles in 2012, they brought that tradition with them.
"We didn't open a restaurant. We opened a kitchen where every pie tells the story of where we came from."
Our pizanna philosophy is simple: slow down. We ferment our dough for 72 hours, source our San Marzano tomatoes directly from farms in Campania, and use fior di latte mozzarella flown in weekly. Every detail matters because every bite represents years of craft and care.
From a small counter on Sunset Blvd to a beloved Los Angeles institution, Pizzana has served over half a million pies — each one made by hand, fired in our wood-burning oven, and delivered with a smile.
View Our Menu
Our Mission
Our mission at Pizzana is to honor the ancient tradition of Neapolitan pizza-making while creating a dining experience that is deeply rooted in Los Angeles. We believe that great food brings people together — and that every table deserves an extraordinary meal.
We are committed to sustainable sourcing, supporting local farmers, and reducing our environmental footprint — because the same care we give to our ingredients, we give to the world around us.
What Drives Us
Everything we do at Pizzana is guided by a set of principles that have been baked into our culture since day one.
We stay true to Neapolitan tradition — no shortcuts, no preservatives, no compromise on technique or ingredients.
Every pie is made with the same love and attention as if it were coming out of our grandmother's kitchen in Naples.
We are proud to be a Sunset Blvd institution — giving back to the neighborhood that has given us so much.
From compostable packaging to our farm partnerships, we're building a business that cares for the planet.
Our Journey
From a tiny counter to a Los Angeles landmark — here's how Pizzana grew through pizanna, passion, and a whole lot of dough.
Marco and Sofia open the original Pizzana on Sunset Blvd with a single wood-burning oven, six tables, and a 72-hour fermented dough recipe from Naples. Word spreads fast.
Pizzana is named "Best Pizza in Los Angeles" by LA Weekly. Overnight, the line stretches around the block. The team doubles, the hours extend, and a second oven is installed.
We launch our catering service and partner with local delivery platforms, bringing the Pizzana experience to homes, events, and offices across Greater Los Angeles.
We establish the Pizzana Community Kitchen — a monthly initiative that provides free meals to local shelters and partners with culinary schools to train aspiring chefs.
When dining rooms close, Pizzana pivots to a fully contactless delivery model and launches DIY pizza kits — keeping the team employed and bringing craft pizza to home kitchens across LA.
Celebrating a decade of craft, Pizzana unveils a full restaurant renovation, adds a private dining room, and launches the "Pizzana Reserve" menu featuring seasonal specialty pies.
Pizzana reaches the milestone of half a million handcrafted pies served — celebrated with a limited-edition Margherita Classica and a block party on Sunset Blvd.
Expanding our online ordering, launching a Pizzana-branded pasta line, and continuing to serve Los Angeles with the same hand-stretched, wood-fired love that started it all.
The People Behind the Pies
Every great pizza starts with great people. Meet the passionate crew who keep the ovens fired and the community fed.
Born in Naples, trained at the Associazione Verace Pizza Napoletana. Marco has been stretching dough since he could reach the counter — and hasn't stopped since.
A graduate of Bocconi University in Milan, Sofia brought the business vision to Pizzana. She curates the menu, designs the guest experience, and ensures every detail reflects our Italian roots.
James trained at the Culinary Institute of America and spent five years in Rome before joining Pizzana. He develops our seasonal menu and keeps the kitchen running with precision and heart.
Elena keeps Pizzana running smoothly — from ingredient sourcing to delivery logistics. With a background in hospitality management, she ensures every guest experience is seamless and memorable.
Want to join the Pizzana family? We're always looking for passionate people.
View Open Positions