Pizzana Chef Daniele Uditi: "I Come From a Family of Bakers and Chefs" | THR Eats - video Dailymotion

Hollywood Journal

The chef made an outstanding pizza for THR.

Transcript

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 got to 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 it takes 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 Chinese 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 and, you know, in America we really prefer hand-held 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 you have to enjoy slice by slice.

01:39We adapt the oven, we adapt the dough to something that we call neo-Neapolitan.

01:43In the oven we go.

01:45Daniele is really this true artist.

01:49He has such a gift with food and such a gift with pizza.

01:52Sprinkles was really all about doing one thing and doing it really well.

01:55And I think the same applies here at Pizzana.

01:58I mean, really the star of the show, 100%, is the pizza.

02:01Charles 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.

02:39Now 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 Farmers 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.

03:13Ciao.

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Pizzana Chef Daniele Uditi: "I Come From a Family of Bakers and Chefs" | THR Eats

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