Los Angeles has no shortage of pizza spots, but few names spark the kind of excitement—and debate—that Pizzana does. Founded by Candace and Charles Nelson (the team behind Sprinkles Cupcakes) along with chef Daniele Uditi, Pizzana promises something more than just another slice. Their trademark Neo-Neapolitan crust has earned praise from critics, Instagrammers, and pizza purists alike.
On a recent visit with my family, we decided to test Pizzana’s crust against real-world appetites. Between the adults ordering a spinach pizza and the special banh mi sandwich, and our kids digging into pepperoni pizza and butter noodles, we put both their creativity and their consistency to the test.
And while Pizzana is undeniably pricey, their Cacio Club membership actually makes the experience surprisingly budget-friendly for families who visit more than once a year.
But what makes this crust different? Why does it hold up to toppings while staying light, airy, and just the right amount of chewy? Today, we’re diving into the science of dough fermentation, hydration, and heat—and why Pizzana’s approach works.
The Pizzana Experience: Our Family Visit
Walking into Pizzana feels modern yet approachable—more polished than your local corner slice shop, but not intimidatingly upscale. It’s the kind of restaurant where families, couples, and groups of friends all seem equally comfortable.
We started with the special banh mi sandwich—an inventive detour from pizza. The bread was crisp, the filling vibrant, and the pickled vegetables gave it an authentic, tangy crunch. For me, it showed how Pizzana’s bread skills extend beyond pizza.
The spinach pizza was the highlight of the adult order. The crust was airy yet crisp on the bottom, with just enough char to prove it spent time in a super-hot oven. The toppings tasted fresh and balanced, never overwhelming the crust’s structure.
For the kids, simplicity ruled. One devoured a pepperoni pizza, appreciating the gooey cheese and just-spicy-enough pepperoni slices. The other chose the butter noodles, which arrived perfectly al dente—simple comfort food that’s surprisingly hard to get right at many restaurants.
Yes, the bill added up quickly. But here’s where the Cacio Club membership comes in. For families like ours, it’s a worthwhile value add, turning what could be an occasional splurge into something more accessible.
Why Pizza Crust Matters
Pizza is more than toppings. According to the Associazione Verace Pizza Napoletana (AVPN)—the official body that certifies true Neapolitan pizza—crust is the foundation that determines whether a pizza succeeds or fails. A soggy base or a tough chew can ruin even the best tomato sauce or mozzarella.
Food scientists have long studied bread and dough chemistry. As Harold McGee explains in his seminal book On Food and Cooking, the interaction of flour proteins, water, yeast, and time creates the textures we love in bread. Pizza crust is bread science, taken to the next level, because it must balance strength (to hold toppings) with delicacy (to stay light and crisp).
This is where Pizzana excels.
The Science Behind Pizzana’s Crust
1. High Hydration Dough
Most pizza doughs use a hydration ratio (water to flour) of around 60–65%. Pizzana reportedly pushes this higher, closer to 70% or more. Why does this matter?
- Higher hydration = more steam in the oven = a puffier, lighter crust.
- It creates that open crumb structure with irregular bubbles, the hallmark of artisan bread and pizza.
2. Long Fermentation
Chef Daniele Uditi is known for using long fermentation—sometimes up to 48 hours. According to studies from the Journal of Cereal Science, long fermentation improves digestibility by breaking down gluten and starches.
The result? A crust that feels lighter in the stomach, even if you eat more than one slice.
3. High-Heat Baking
Pizzana’s ovens reach temperatures of 700–800°F, mimicking the effect of a traditional Neapolitan wood-fired oven. According to the American Institute of Baking, this high heat sets the crust structure in seconds, creating crispness without drying out the interior.
4. Flour Quality
Pizzana uses imported Italian 00 flour, finely milled for smoothness. Scientific testing shows that 00 flour produces less elasticity than all-purpose flour, making it easier to achieve a thin, stretchable base that still bakes up tender.
5. Balance of Structure and Flavor
Unlike New York–style slices, which often rely on chewiness, or Roman al taglio, which emphasizes crunch, Pizzana’s Neo-Neapolitan crust hits the middle ground. Food writer J. Kenji López-Alt has described this as “the sweet spot where bread science meets pizza tradition”.
Why Families Appreciate Pizzana
It’s easy to dismiss Pizzana as “too fancy” or “too pricey” for families. But after dining with kids in tow, we actually found it remarkably family-friendly:
- Kid-friendly menu: From butter noodles to pepperoni pizza, there are simple options that please picky eaters.
- Adult sophistication: Creative sandwiches, vegetable-forward pizzas, and a thoughtful wine list give adults more to savor.
- Cacio Club Value: Membership spreads out the cost, making regular visits less daunting.
Compared to other LA dining spots we’ve covered—like Westwood Farmers Market or ORLA Santa Monica—Pizzana sits at an intersection of indulgence and practicality. And be sure to read about our previous family visits to Pizzana.
The Cost Conversation: Is It Worth It?
At $20–$25 per pizza, Pizzana is undeniably more expensive than your local delivery joint. But what you’re paying for is not just food—it’s technique, quality ingredients, and the training of a chef who understands both tradition and innovation.
According to USDA consumer food pricing data, flour and cheese costs have risen by nearly 30% in the past five years. Restaurants like Pizzana pass that on, but they also elevate their product to justify the price.
When combined with Cacio Club perks, the overall value for families starts to look much stronger—especially when you compare it to similar-priced family outings like movie night with concessions.
Pizza Science in Everyday Terms
One of the joys of dining at Pizzana is realizing that science isn’t something abstract — it’s something you can taste. Every bubble in the crust, every airy bite, every delicate char is a culinary expression of chemistry and physics. What might sound like complicated food science becomes instantly relatable when you break it down into everyday terms.
Think of pizza dough as a little laboratory.
- Yeast = The Tiny Workers
Yeast cells are living organisms. When fed with flour and water, they consume sugars and release carbon dioxide. Those bubbles are what cause dough to rise, creating the light, airy texture we crave. According to the American Chemical Society, fermentation also produces alcohol and organic acids, which contribute subtle flavor notes in bread and pizza crusts. - Gluten = The Scaffolding
Gluten, a protein formed when flour and water are combined, acts like a net. It traps the gas released by yeast, holding it inside the dough. Without gluten, the dough would be fragile, collapsing instead of stretching into a chewy, airy crust. Bakers often describe gluten as the “backbone” of bread. At Pizzana, the chefs develop gluten carefully through slow fermentation, ensuring structure without toughness. - Heat = The Kiln
When the dough hits Pizzana’s 900-degree oven, science happens at lightning speed. Heat causes gases to expand, stretching the dough like a balloon. Simultaneously, starches gelatinize, sugars caramelize, and proteins harden — locking the structure in place. The result is a crust that’s crisp on the outside yet pillowy within. Food scientists at King Arthur Baking Company call this the “oven spring,” the magical moment when dough transforms into bread. - Balance = The Secret Ingredient
Without these forces working in harmony, the crust fails. Too little yeast, and the dough is flat. Too much gluten, and it’s rubbery. Not enough heat, and the crust turns gummy. Pizzana’s careful balance of time, technique, and temperature is why their pizzas stand apart.
Why This Matters to Diners
Most of us don’t think about fermentation, protein chains, or caramelization while eating pizza. But at Pizzana, you can taste the science in every bite. The open bubbles, the slightly tangy flavor, and the contrast between crisp and chew are proof that the team isn’t just cooking — they’re conducting edible experiments.
As food writer Harold McGee explains in his classic book On Food and Cooking, “Cooking is applied chemistry, but done with the senses.” Pizzana embodies this idea, turning technical knowledge into flavor and texture that families and food lovers alike can appreciate.
Tips for Ordering at Pizzana
If you’re planning your own family visit, here are some practical insights from ours:
- Try at least one “green” pizza. The spinach version gave us freshness and balance.
- Don’t skip the non-pizza items. The banh mi sandwich proves their skills extend beyond dough circles.
- Let kids customize. The pepperoni pizza hit the spot, but butter noodles were a life-saver for our youngest.
- Consider Cacio Club. Especially if you’ll return—it makes a big difference over time.
- Go early. Pizzana fills up fast, and kids do better without long waits.
More Family Dining
If you’re looking for other LA dining experiences where food science meets family comfort, check out:
- Westwood Farmers Market: A Perfect Family Stroll
- ORLA at the Regent Santa Monica: Oceanfront Dining and Family Fun
- The Golden Bull Santa Monica: Classic Steakhouse for Modern Families
Each of these, like Pizzana, shows how LA dining can be both indulgent and family-friendly.
Final Verdict: Why Pizzana’s Crust Works
At the end of the day, pizza may feel simple, but the crust is anything but. Pizzana’s success lies in its embrace of hydration science, fermentation timing, flour chemistry, and high-heat baking—all rooted in centuries-old tradition, but refined for today’s diners.
Our family left satisfied (and full), and while the bill was higher than average, the flavors, textures, and experience justified the splurge. With the Cacio Club membership, Pizzana moves from “special occasion” to “smart family indulgence.”
So the next time someone tells you pizza is just dough and toppings, remember: science is what makes that bite so unforgettable. And at Pizzana, they’ve mastered it.
