In This Episode
- Pizza Journey: Daniele Uditi, originally from Naples, Italy, moved to Los Angeles in 2010 and started his pizza career by giving lessons to celebrities like Chris O’Donnell. This led to backyard pizza parties and eventually opening Pizzana in 2017.
- Pizzana Concept: Uditi describes Pizzana’s style as “Neo-Neapolitan,” combining traditional Neapolitan techniques with innovative approaches. He uses Italian ingredients like San Marzano tomatoes and mozzarella, but also incorporates local and American elements.
- Restaurant Expansion: Pizzana has grown from its first location to multiple units across Los Angeles, with recent expansions to Dallas and Houston. Uditi mentions the challenges of maintaining quality and consistency across locations.
- Culinary Philosophy: Uditi emphasizes the importance of balancing tradition with innovation in pizza-making. He’s open to experimenting with different styles and toppings, believing that pizza can be a canvas for cultural expression.
- Restaurant Management: As Pizzana has expanded, Uditi’s role has evolved from hands-on pizza making to mentorship and quality control. He discusses the challenges of time management, maintaining consistency across locations, and balancing business growth with culinary integrity.
