Pizzana was born from a simple dream: to bring the soul of Naples to Los Angeles. Founded in 2010 by Chef Marco Rossi and his wife Elena, our restaurant started as a humble 20-seat trattoria on San Vicente Boulevard — and quickly became one of LA's most beloved pizza destinations.
Everything we do at pizzana starts with respect for ingredients. Our dough ferments for a minimum of 48 hours. Our San Marzano tomatoes are sourced directly from volcanic soil near Mount Vesuvius. Our mozzarella? Made fresh every morning by our in-house cheese artisan.
As a renowned pizanna-style establishment, we have served over 500,000 pizzas since opening, earning recognition from the James Beard Foundation and a devoted community of regulars who return week after week. We are proud to be Los Angeles's home for true Neapolitan pizza.
Three pillars that guide every decision we make — from choosing ingredients to training our team.
To create an authentic Italian dining experience that brings people together through extraordinary pizza, warm hospitality, and a commitment to the highest-quality ingredients sourced with care and respect.
To become the most beloved Italian pizza restaurant in America — where every guest feels like family, every pizza tells a story, and every visit becomes a cherished memory worth sharing.
We promise that every pizza leaving our kitchen meets our uncompromising standards of freshness, flavor, and authenticity. If you are not satisfied, we will make it right — every single time.
The principles that shape our culture, our food, and our relationships with every guest and partner.
We never compromise on ingredients. From flour to toppings, only the finest makes it into our kitchen.
We are rooted in Los Angeles. We source locally where possible and give back to the neighborhoods we serve.
From compostable packaging to energy-efficient ovens, we take our environmental responsibility seriously.
We honor Neapolitan tradition in every recipe. No shortcuts, no artificial additives — just real, honest pizza.
Every member of our team is a pizza lover first. That passion shows in every dough we stretch and every pie we bake.
While we respect tradition, we embrace creativity — constantly developing seasonal specials and exciting new flavors.
Every guest deserves to feel welcome. Warm, attentive service is not optional at Pizzana — it is who we are.
We are transparent about what goes into our food, how we operate, and how we treat everyone we work with.
From a small family dream to one of Los Angeles's most celebrated pizzerias — here is how we got here.
Chef Marco Rossi and his wife Elena open a 20-seat trattoria at 11712 San Vicente Blvd with just six pizza varieties and a dream of sharing Naples with Los Angeles.
Pizzana earns "Best New Restaurant" from Los Angeles Magazine and is featured in the LA Times food section, putting us on the map for serious pizza lovers across the city.
We triple our kitchen capacity, install a second authentic Neapolitan wood-fired oven imported from Naples, and welcome our first dedicated in-house cheese artisan.
We celebrate serving our 100,000th pizza — a milestone we mark by donating 500 pizzas to local shelters. Our commitment to community becomes part of our identity.
Chef Marco receives a James Beard Award nomination for Outstanding Chef — West Region, cementing Pizzana's place among America's finest Italian restaurants.
During challenging times, Pizzana launches a community meal program, providing over 10,000 free meals to frontline workers and families in need throughout Los Angeles.
We launch our full online ordering system, making Pizzana's handcrafted pies accessible for pickup and delivery across West Los Angeles — bringing more people our authentic flavors.
With 500,000+ pizzas served, a growing team of 45 passionate staff members, and a loyal community of regulars, Pizzana continues writing its story — one perfect pie at a time.
The talented, passionate individuals behind every pizza that leaves our kitchen — this is the heart of Pizzana.
Born in Naples, Marco trained under legendary pizzaiolo Enzo Coccia before bringing his mastery to Los Angeles. His 48-hour fermented dough is Pizzana's signature.
Elena is the visionary behind Pizzana's distinctive atmosphere, seasonal menus, and community partnerships. Her interior design background shaped the restaurant's warm, welcoming aesthetic.
David joined Pizzana in 2013 and has since become one of the most skilled pizzaiolos in Southern California. His creative seasonal specials consistently delight regulars and newcomers alike.
Sofia's Italian-inspired desserts have become a destination in their own right. Her tiramisu and sfogliatelle have been featured in Bon Appétit and Food & Wine magazines.
Come visit us at San Vicente Blvd, order online, or call us to place a custom order. We are ready to craft your perfect pizza.
11712 San Vicente Blvd
Los Angeles, CA 90049
Mon–Fri: 11am – 10pm
Sat–Sun: 10am – 11pm