Pizzana Marina Del Rey

Daniele Uditi ferments the dough here for two days before it hits the oven, using stone-ground flour and San Marzano tomatoes grown exclusively for Pizzana in the Naples countryside; the mozzarella ships in fresh from Italy. This is the chain's fifth Los Angeles location, tucked into a strip near the marina in Unit C. Beyond the Margherita and Diavola, the menu runs to a charred artichoke heart with crispy baby artichoke, pine nut, and parmigiano. Happy hour runs weekdays from 3 to 6pm at the bar.