Chef Daniele Uditi grew up near Caserta, the buffalo mozzarella capital of Italy. Since his parents were bakers, maybe it was inevitable he would become a talented pizziola? He imports his cheese three times a week from his hometown in Italy. He also imports San Marzano DOP tomatoes which he uses to make one of America’s most delicious sauces simmering hours before being used on the house special neo-margherita. The dough is proofed for 60 hours in a wood bucket and is kneaded by hand. The pie is then dusted with herby breadcrumbs to add depth to the flavours. They pizza thin crusted like napolitan pies but are crispier and hold together like their Roman cousins. The pizza is served on a metal grid which Daniele invented which allows the crust to breathe and avoid getting soggy from the steam or from wayward sauce when cut.

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