Pizzana was born from a single conviction: that great pizza is an art form, not a commodity. Our founder, Marco Ferrara, grew up in Naples where his grandmother kneaded dough at sunrise every morning, using the same techniques passed down for generations.
In 2008, Marco brought that tradition to Sherman Oaks, California, opening a small kitchen with just three tables and an obsession with quality. Today, Pizzana serves thousands of guests each month — but the philosophy hasn't changed: every pizza starts with the finest San Marzano tomatoes, hand-stretched dough, and wood-fired ovens reaching 900°F.
Every decision we make — from sourcing ingredients to training our staff — is guided by a set of timeless principles.
To bring the authentic spirit of Neapolitan pizza-making to every table — honoring tradition while embracing the vibrant flavors of California. We exist to make every meal memorable.
To be the most beloved pizza destination in Los Angeles — a place where families gather, friendships are forged, and every slice tells a story rooted in craft and care.
We promise to never compromise on quality, freshness, or hospitality. From the first ingredient sourced to the final slice delivered, your experience always comes first.
No shortcuts. Every ingredient is hand-selected for peak flavor and freshness.
We partner with local farms and use eco-conscious packaging across all orders.
Sherman Oaks is home. We give back through local events and neighborhood programs.
We honor tradition but never stop experimenting with bold new flavor combinations.
Open kitchens, honest sourcing — we believe you deserve to know what's in your food.
Sixteen years of passion, growth, and great pizza — here are the milestones that shaped who we are today.
Marco Ferrara opens Pizzana in a 600 sq ft space on Ventura Blvd with a single wood-fired oven, three tables, and a dream of bringing true Neapolitan pizza to Los Angeles.
Three years in, Pizzana earns its first major recognition — the LA Times names us the Best New Pizzeria in the San Fernando Valley. The dining room doubles in size that same year.
Responding to customer demand, we launch our online ordering platform — making authentic Neapolitan pizza accessible across Sherman Oaks and the surrounding neighborhoods.
We formalize relationships with six California farms, committing to locally sourced produce for all seasonal toppings. Our sustainability-first approach earns a Green Business certification.
While navigating the hardest year in hospitality, Pizzana pivots to contactless delivery and donates over 4,000 pizzas to frontline workers across Los Angeles County.
After 15 years of perfecting the craft, Pizzana opens its franchise program — empowering passionate operators across the country to carry the Pizzana tradition into new communities.
We celebrate serving our 120,000th pizza — a milestone that reflects sixteen years of dedication to craft, community, and the relentless pursuit of the perfect slice.
From the founder's kitchen in Naples to our wood-fired ovens in Sherman Oaks — meet the passionate people who make Pizzana extraordinary every day.
Raised in Naples, Marco learned pizza-making from his grandmother. After training in Michelin-starred kitchens across Italy, he brought the craft to Los Angeles in 2008.
Sofia brings fifteen years of hospitality expertise, overseeing daily operations and ensuring every guest experience matches the Pizzana standard of excellence.
A Culinary Institute of America graduate, Daniel leads Pizzana's kitchen team with creativity and precision — pioneering the seasonal specials menu that customers love.
Priya ensures every touchpoint — dine-in, delivery, or catering — is exceptional. She's the reason so many Pizzana guests become loyal regulars and brand advocates.
Sixteen years of passion, tradition, and flavors crafted with love — all waiting for you at 13826 Ventura Blvd, Sherman Oaks.
