Best Pizza Restaurants in Brentwood
3 hand-picked restaurants, critic-reviewed and ranked
Last Updated: February 2026
Our Top Pick
Pizzana
Neo-Neapolitan pizzeria from Daniele Uditi where Roman-style cacio e pepe meets California-sourced ingredients
Notable Picks
#1
Pizzana
8.1
Daniele Uditi's neo-Neapolitan operation runs on a 48-hour fermented dough that yields a crust light enough to fold but sturdy enough to hold the cacio e pepe crema that made this place famous. The Brentwood location draws date-night couples and families who want Michelin-recognized pizza without the formality—dim lighting, shared plates, and a patio for dogs. Expect to pay more than neighborhood pizza prices, but the sourcing (imported flour, San Marzano tomatoes, Italian mozzarella) tracks with the check.
Must-Try Dishes:
Cacio e Pepe, Meatballs, Short Rib
What Makes it Special: Neo-Neapolitan pizzeria from Daniele Uditi where Roman-style cacio e pepe meets California-sourced ingredients
A 72-hour fermented, European-flour dough operation that NY transplants actually co-sign as legitimate thin-crust pizza on the Westside. The Rosa pie with fresh burrata and hot honey is the repeat-order anchor, and Dave Portnoy's 8.1 score backs up the technique. Expect a tight 20-seat counter with a patio option—order the specialty pies, skip the gluten-free crust, and come off-peak or call ahead for pickup.
Must-Try Dishes:
Classic Pepperoni Slice, Burrata & Honey House Special, Margherita Slice
What Makes it Special: New York slices with homemade dough and a neighborhood-priced whole-pie option.
Worthy Picks
7.9
A Roman-style pinseria using a rice, soy, and wheat flour blend to produce a noticeably lighter, crispier crust than standard Neapolitan pizza—the technique is the draw. The Brentwood location pairs well with the casual-upscale format: outdoor seating, Italian small plates like supplì and fried artichokes, and a wine list that leans Italian. With only 56 reviews but an 82% five-star rate, it reads as a newer spot that's executing its narrow concept cleanly for the neighborhood crowd.
Must-Try Dishes:
Margherita Pinsa, Prosciutto di Parma, Fried Baby Artichokes
What Makes it Special: Roman pinsa made from a rice, soy, and wheat flour blend yields a shatteringly crisp, airy crust that's lighter and easier to digest than traditional pizza.