Cacio e Pepe Neapolitan Pizza - 4 Pack
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Freezer Friendly
The pizza that made Pizzana’s name: chef Daniele Uditi’s translation of the Roman pasta onto a pie, topped with fior di latte, Provoloncino di Agerola, parmigiano crema, and cracked black pepper. His signature slow dough, a blend of organic stone-ground Italian flours fermented 48 hours, bakes into a crust that’s light and chewy yet sturdy enough for one hand. Four pizzas from the LA restaurant that earned a Michelin Bib Gourmand and repeated spots on the LA Times’ 101 Best. Perfect for a pizza night with range, a cacio e pepe devotee, or an adventurous eater. Cacio e pepe left the pasta bowl and never looked back.
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This package serves 6-8 people and includes
- 4 Cacio e Pepe Neopolitan Pizzas
- Parmigiano Cream (8 oz.)
- Each pizza serves 1-2 people and measures approx. 12"
- Fresh black pepper not included
- Pizzas and parmigiano crema ship frozen with ice packs, may thaw during transit.
- Upon arrival, store items in the freezer.
- Items last up to 1 month in the freezer.
To Serve
- Remove parmigiano crema from the freezer 1 hour before cooking pizza.
- Preheat oven to 475°F.
- Remove frozen pizza from packaging then dispose of plastic and card underneath.
- Place uncut pizza directly on oven rack in the center of the oven.
- Cook for 8-10 minutes, or until the cheese is melted.
- Remove pizza from oven and let cool for 1-2 minutes.
- Squeeze parmigiano crema on top of pizza.
- Top with freshly cracked black pepper (not included).
- Slice, serve, and enjoy!
- Cacio e Pepe – Gluten/Dough, Black Pepper, Fior Di Latte, Provoloncini, Panna, Crema. Allergens: Gluten, Milk
LA’s Hotspot for “Neo-Neapolitan” Pizza
LA’s Hotspot for “Neo-Neapolitan” Pizza
Pizzana is a critically acclaimed Los Angeles restaurant featuring master pizzaiolo Daniele Uditi’s Neo-Neapolitan pizza. An artisan who learned his craft growing up in Naples, Italy, Daniele came to America with $300 in his pocket and his family’s sixty year old sourdough starter. Blending Southern Italian tradition with Southern California flavors, Daniele redefines classic Neapolitan pizza with radical flavor reinterpretations, such as his Neo Margherita and Cacio e Pepe pizzas.
Since opening in 2017, Pizzana has earned a Michelin Bib Gourmand Award, landed three times on the Los Angeles Times’ 101 Best Restaurants list, and garnered a passionate international following of celebrities and pizza lovers alike. Pizzana was co-founded by Candace & Charles Nelson, the couple behind Sprinkles Cupcakes. Candace also brings her pastry expertise to Pizzana’s dessert menu with Italian-inspired sweets such as Salted Caramel Panna Cotta and Chocolate Olive Oil Cake.
