00:01My husband Charles and I met Daniele at our friend Chris O'Donnell's.
00:05He was doing a pizza party there, and Charles and I took one bite of this pizza, and it was like, wait a second.
00:10What's going on here? We gotta meet this guy.
00:12We wanted to do something that was talking about me, about us, and the journey that I had from Italy to South California.
00:21Hi guys, I'm Daniele Oditti from Pizzana in Brentwood, Los Angeles, and we are gonna make the Corbarina pizza.
00:28Here's something that he takes for granted because he's so amazing at it, and to dissect every last piece of it.
00:33I come from a family of bakers and chefs. I baked my first loaf, I was like 10.
00:38We're gonna push all the air in the corner, so we're gonna have what we call in Naples the cornicione, which is the pizza crust.
00:46Now we're gonna have fun and stretch it.
00:48We still mix the dough by hand, and the whole process takes two days.
00:53I believe that you guys should have a pizza that is super light.
00:57Like when you eat it, you still wanna eat something else.
01:00We're gonna do a base of San Marzano, crushed San Marzano tomato that is produced just for Pizzana.
01:06It comes straight from the countryside of Naples.
01:08I went to San Marzano to talk with the sweet guy.
01:11I convinced him to just produce this special tomato for Pizzana.
01:15Then we're gonna take some cherry tomato from Santa Monica Farmer's Market.
01:19It's a heirloom cherry tomato.
01:20Traditional Neapolitan pizza really is sort of this soupy experience almost.
01:24It's a little bit more wet.
01:25You have to eat it with a fork and knife.
01:27And you know, in America we really prefer handheld foods.
01:30You pick up a slice, the thing that I hate the most, all the ingredients fall off the slice.
01:35Pizza should be something that should be stuck to the crust and yet to enjoy slice by slice.
01:39We adapt the oven, we adapt the dough.
01:41It's something that we call neo-Neapolitan.
01:43In the oven we go.
01:45And then we go.
01:46Daniele is really this true artist.
01:49He has such a gift with food and such a gift with pizza.
01:53Sprinkles was really all about doing one thing and doing it really well.
01:56And I think the same applies here at Pizzana.
01:58I mean, really the star of the show, 100%, is the pizza.
02:02Charles and I had no intention of going back into the food business.
02:08And we thought, okay, moving on to something new.
02:11We met Daniele and it was like, back in.
02:13What a pizza can do, right?
02:16And there you go.
02:19Beautiful.
02:20We are executing every day with that goal in mind.
02:24This has got to be the best pizza that anyone has eaten.
02:27See the beautiful crunch.
02:30The goal with Pizzana was to have a very successful neighborhood restaurant.
02:34And that is why we need to always keep the menu fresh.
02:39Then we're gonna take off some burratina pugliese.
02:44Open it up.
02:45It's creamy.
02:46And then we're gonna dress up each slice with a little bit of burrata.
02:53We're gonna take this beautiful squash blossom from Santa Monica Farmer's Market.
02:58Then just layer on top of the burrata.
03:02Daniele really was a master at translating this centuries-old creation
03:07into something that Americans would love even more.
03:09This is our Corbarino Pizza from Pizzana.
03:11Buon appetito, ragazzi. Ciao.
03:13Bye.
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