Pizzana | Neo-Neopolitan Pizzeria

Chef Daniele Uditi’s approach to the Neapolitan tradition at Pizzana is defined by his signature 'slow dough,' a 48-hour fermented masterpiece that reimagines the classic pizza base for a modern audience. His philosophy rejects the soggy center of traditional pies in favor of a crust that is remarkably crisp and light, capable of supporting a wealth of consciously sourced toppings. The Neo Margherita is the ultimate expression of this vision, featuring a herb-infused toasted breadcrumb topping that adds a sophisticated crunch to the San Marzano polpa and fior di latte. The aroma of charred yeast and woodsmoke emanates from the Italian-shipped oven, signaling a seamless marriage of heat and time. Another technical triumph is the Cacio e Pepe pizza, which translates the iconic pasta flavors into a balanced, creamy topping. Each pizza is presented with a beautiful leopard-spotted char, reflecting a mastery of fire and fermentation that has earned the restaurant its Michelin distinction.