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For many years, Los Angeles has always been ripped to shreds for its poor pizza culture. While I was writing this post, I came across a 2013 article from Vice.com, where the author relentlessly bashed the pizza scene in LA. He wrote: “All pizza in Los Angeles sucks. It’s a law written in blood.” Could you imagine the outrage that statement would cause if he said that today?
According to an article from The Ringle, LA had a massive surge in pizza openings between 2018 and 2022. Pizza in LA goes beyond one style. It’s a place where business owners use pizza as a vessel for creativity. Pizza is also used as a medium where people can showcase other cultures. In LA, a few examples include Tokyo-Neapolitan style pizza (Pizzeria Sei), Indian-inspired pizza (Pijja Palace) and Asian-inspired pizza (Thai Curry Pizza). I could go on and on! Whatever pizza style you’re looking for, there’s a handful of places that will hit the spot.
Underground pizza pop-ups are also having a moment. In other words, there’s never been a better time to experience LA’s vibrant pizza scene.
This is the story of Brandon Stanciell, owner and founder of Pizza Ananda. Originally from Palmdale (North LA), Brandon moved to the greater Los Angeles area eight years ago to pursue his love of photography. In 2023, he started making pizzas while he was on paternity leave.
If you look at Pizza Ananda’s Instagram, the thick crust is the most noticeable feature. However, what won me over was how good the ingredients looked, especially the tomato sauce. Would his pizza be as good as it looked in the pictures?
Although Brandon has only been doing pop-ups for five months, he’s already garnered a loyal following! I was able to see this in person when I went to his pop-up at The Grant bar in Glassell Park, where he greeted repeated customers. His two mainstay pizzas are Margherita and Pepperoni, but you’ll also find a pizza of the month. This month (April), it’s the Mushroom pizza.
I wanted to keep it simple, so I ordered the Margherita. Before I interviewed him, I had the pizza inside the bar. It was a beautiful sunny afternoon!
This pizza transported me to Europe right away. The burst of flavor from the rich tomato sauce was spectacular. The tomatoes were sweet with a hint of acidity. It felt like they were freshly picked from a garden! The texture of the sauce was thick and dense, almost like a purée.
Brandon later told me that he uses Bianco Dinapoli. When I looked up the brand, I found that the NY Times named it the best canned tomato in the US last year! It’s the Ferrari of canned tomatoes.
The fresh cheese and the basil complemented the bright flavor of the tomato sauce. The soft bubbly crust was like a comfortable hug that held everything together. The grated Parmigiano Reggiano cheese was a nice finishing touch. With its distinctive and sharp flavor, the Parmigiano Reggiano enhanced the flavor of the overall pizza. The beauty of a Margherita pizza lies in its simplicity, which is why using high-quality ingredients is key. It’s been almost a week since I had this pizza, and I’m still thinking about it, especially the soft charred crust.
After eating the inner slices, you have to dip the crust in the heavenly olive oil dip. Do not overlook the crust! The olive oil he uses is from a brand called Corto. It was so good I could have drank it. According to a review, Corto is the closest you’ll get to an olive oil from an Italian vineyard. I’m from Spain and I’m well-versed in olive oils, but this one was very unique. The fruity flavor was so rich and decadent. Even before I tried it, I knew it was a superior olive oil based on the vivid color and texture. Pairing this bread dip with Brandon’s pillowy crust was a match made in heaven. So good!
If you can’t go to Italy this summer, don’t worry because you can get a taste of Italy through Pizza Ananda! Brandon takes pride in using natural, high-quality ingredients from Italy and California without any added preservatives. This is why his pizzas will taste different from other pizza places in LA that may use cheaper ingredients.
Brandon’s pizza instantly transported me back to Spain. I’ve been living in LA for almost nine years, and this is probably the most memorable pizza I’ve had outside Europe.
Hearing Brandon speak so passionately about Italian food, you’d think he had been to Italy multiple times. When I asked him if he’d ever been, he said: “I’ve actually never been out of the States. Someday!”
Update: Below is the Pepperoni pizza from his pop-up on Sept 6! Yes folks, it was that good. If it’s your first time, order it!
For more information on Brandon’s future pop-ups, check out the schedule on @PizzaAnanda.
Hello Brandon! Why did you start Pizza Ananda?
My daughter was born a year ago. While I was on paternity leave for three months, I started making sourdough bread just to stay busy. I watched Chef’s Table: Pizza on Netflix, and I really got into the process of it. But I learned how to make bread from the Internet, really. Youtube is fantastic, there are also many books out there.
I’ve always loved pizza growing up, but I never thought it’d become something so serious like this. My wife actually went into labor while we were at our favorite pizza spot in Altadena called Side Pie. That’s what sparked the idea to do sourdough pizza. I also wanted to do something to commemorate my time off, that’s why I named the business after my daughter. “Ananda” means bliss in Hindi.
I’d like to see how far I can take this. I started making pizza nine months ago and the pop-ups five months ago. So yes, I’m doing what feels right right now (laughs).
What was your other job?
I’m still currently a General Manager at a taco spot called Loqui. They have different locations, but I’ve been working at the Arts District location for five years. That’s my full-time job, and then I do the pizza pop-ups in my free time. It works out! I want to keep doing more pop-ups.
Your pizzas have a very thick crust. Why?
Once I started getting into the process of making pizza, the heightened crust drew my attention. I got into making bread first, and the crust is the most important thing about the pizza, rather than the base. You can put whatever you want on the base, but the crust is what determines how different a pizza is from another pizza. The big crust is also a contemporary style in Italy, and I loved how it looked. I aimed to get my crust as big as I could, but I also wanted to make a product that was receptive to everyone. So yes, It’s all about the crust for me.
Note: Below are two pizzas from Pizzeria Vienzo Capuano in Naples, Italy.
Are you looking to expand the menu with appetizers or not yet?
Not yet! That requires more hands and I’m doing this by myself. My brother-in-law and my friend are helping me as this is growing. But yes, it would be awesome to offer appetizers and desserts inspired by my favorite Italian foods. A catering service would also be nice.
I see that you use Italian flour on your pizzas. That’s awesome!
That’s how I learned! They say that you don’t have to use Italian flour, but I really like the taste of it. I’ve been using it for the past nine months since I started making pizza. So I stuck to it, and I love how it works. I tried different American flours, but I always went back to Italian. (laughs)
The olive oil dip was incredible!
Yes!! I use extra virgin olive oil from this company called Corto. They’re based in Northern California. The flour I use, Caputo, is from Italy, but I try to use ingredients from California as much as I can. I go to the Farmers Markets and get most of my stuff there, like my meats and my cheeses. This tomato sauce is from another company in Northern California called Bianco Dinapoli. Of course, my hat is off to the Italians for everything they do.
I also try to make seasonal pizzas as well. Right now, Mushroom is the pizza of the month.
Note: In February, Pepperoni & Pesto was the pizza of the month.
What’s your personal favorite pizza?
I really like the Mushroom pizza. That’s my favorite one right now. But you can’t go wrong with the Pepperoni. That’s probably my number one favorite. The hot honey we use is really good!
Los Angeles
What do you like about living in LA?
I love that it’s a big melting pot of all different types of food. From tacos to pizzas to anything really. I love Indian food. I love a good Korma, or a good Garlic Naan Bread, you know? I love it all. I love foods that have lots of flavors.
What are your favorite neighborhoods?
I really like the Arts District. South Pasadena is where we live and it’s so beautiful and quiet. The Huntington Library is very nice and not too far from us. Silverlake and Echo Park are very hipster and cool. I like going there. But to be honest, I don’t go out that much. When I get home I just want to relax.
What is your favorite food?
I’m a bread fiend. I love pizza, but pasta is my number one favorite food. One day you’ll probably see me making pasta (laughs). That’s where my passion lies.
What are your favorite restaurants in LA?
There’s a place called Kismet in Los Feliz that’s really nice. There’s also a spot in Chinatown called Lasita. My wife used to work there (laughs). I’ll never get tired of Lasita. It’s so good. Those are the two spots that come to mind right now.
What about pizza spots?
Oh My Gosh! There are so many, but my favorite one is Side Pie in Altadena. It’s a sourdough pizza spot with a Rock ‘N Roll theme. I loooove Side Pie.
Note: Side Pie also doubles as a coffee shop. This is also the place where Brandon’s wife went into labor! 🙂
There’s also a pizza pop-up called Boy Blue that I love. They make pizzas and “things” inspired by Latin and Asian cuisines. They’re all over LA. I like them a lot. I love pizza pop-ups. There are so many cool ones. The pizza scene in LA is insane, it’s grown so fast.
Photos by Boy Blue
Other spots that come to mind are Pizzana, Pizzeria Sei…Hot Tongue on Glendale Blvd. It used to be a vegan spot, but now they offer non-vegan options. They rebranded it.
Oh!! Pizzeria Bianco at The Row in DTLA. Fantastic.
Oh! I know where it is, but I’ve never been. Is it the one next to the Smorgasburd’s parking lot?
Exactly! Ugh, such a great spot.
You said you love Indian food. Any recommendations?
There was a really nice place that closed down a couple years ago, but I can’t remember the name right now (laughs). I cook a lot of Indian food at home. I was a yoga instructor for a while, and we spent a lot of time at an ashram in Florida. That’s where my love of Indian food came from.
But yes, if I go out to eat, it’s mainly for pizza. I don’t go out too often, especially with a newborn baby. Although she’s one now, it’s hard to go out to restaurants. That’s why we mostly stay at home and cook a lot of meals.
Where would you like to see Pizza Ananda go in the next year? Would you like to open a brick-and-mortar?
I’d like to keep doing pop-ups and more private events. It’s too soon for a brick-and-mortar. I want to compose myself and take things as they come. A brick-and-mortar sounds very hectic right now! (laughs).
Coming from the art world, the most important thing is to build connections with people. That’s why I take an artistic approach when it comes to pizza. It’s an art form. I transitioned from taking photos to making pizzas, and I’m loving every minute of it!
Pizza Ananda: Website and Instagram
Brandon’s personal IG @bstanciell
🍕 ❤️
