Pizzana brought its Naples-inspired pizza program to Knox/Henderson, one stop in a footprint that now spans Los Angeles and Texas. The kitchen is built around chef Daniele Uditi's "slow dough," fermented for two days before it goes into the oven, applied to a menu that reinterprets traditional Neapolitan pizza with what the restaurant describes as consciously sourced toppings.
Signature pies include the Cacio e Pepe and Neo Margherita alongside a classic Margherita and a Pepperoni. The Dallas room sits in a walkable stretch of Knox/Henderson and has become known locally for hosting bingo nights, trivia, and other regular events alongside the regular dinner service.
Signature pies include the Cacio e Pepe and Neo Margherita alongside a classic Margherita and a Pepperoni. The Dallas room sits in a walkable stretch of Knox/Henderson and has become known locally for hosting bingo nights, trivia, and other regular events alongside the regular dinner service.