Since 2020, Pizzana has been redefining pizza culture in Dallas — one hand-tossed pie at a time. We're more than a restaurant; we're a community built on flavor, warmth, and bold creativity.
Pizzana was born from a single obsession: the perfect pizza. In 2020, founder Marco Rivera left a decade-long corporate career armed with nothing but a brick oven, a cherished family recipe from Naples, and an unshakeable belief that Dallas deserved world-class artisan pizza.
"I didn't want to open another pizza chain. I wanted to create a place where every single bite tells a story — of the farmers who grew the tomatoes, the cheesemakers who perfected the mozzarella, and the neighbors who keep coming back."
Starting from a compact corner spot on Knox Street, we quickly earned a loyal following through word of mouth alone. Our signature sourdough crust — fermented for 48 hours — became the talk of the neighborhood, and before long, Pizzana was fully booked every weekend.
Today we've grown our kitchen team, expanded our menu with seasonal specials and Dallas-inspired creations, and launched our celebrated catering service. But our soul hasn't changed one bit: every pie is still hand-stretched, every sauce made from scratch, and every guest treated like family.
Everything we do flows from a clear set of guiding principles — from how we source ingredients to how we greet every guest who walks through our door.
To serve handcrafted pizza that brings people together — using honest ingredients, time-honored technique, and a whole lot of love.
To become the heartbeat of Dallas's food culture — a gathering place where bold flavors and warm hospitality create lasting memories.
We partner with local Texas farms, minimize waste through composting programs, and use eco-friendly packaging for all takeout orders.
We give back to Knox-Henderson neighborhoods through food drives, youth cooking workshops, and sponsoring local events year-round.
Great pizza starts long before the oven. It starts with who you are and what you believe in. These are the principles that guide every decision we make at Pizzana.
We never cut corners — not on ingredients, not on preparation time, not on taste. Every pizza is made to impress.
Cooking is an act of generosity. We pour genuine care into each dish because we believe food tastes better when it's made with intention.
We respect tradition but love creativity. Our seasonal specials push boundaries while staying rooted in authentic pizza-making heritage.
Everyone who walks in deserves to feel at home. Warm, attentive service isn't a policy — it's who we are.
We source ingredients from Texas farmers and suppliers whenever possible, supporting our neighbors and delivering peak freshness.
No hidden additives, no mystery ingredients. We tell you exactly what's in your food because you deserve to know and trust what you eat.
Passionate, creative, and dedicated — our team is the heart and soul of everything Pizzana stands for.
With roots in Naples and 15 years in fine dining, Marco turned his lifelong passion for pizza into Pizzana's signature craft. He oversees every recipe and trains each member of the kitchen team personally.
Sofia is the genius behind our famous 48-hour sourdough fermentation process. A trained artisan baker with a culinary science background, she ensures every crust achieves that perfect airy, chewy balance.
James keeps Pizzana running like clockwork. From supply chain management to front-of-house coordination, his hospitality expertise ensures every service flows smoothly and every guest leaves delighted.
Lucia transforms events into unforgettable experiences. With a background in event planning and a passion for food, she heads our catering division — delivering Pizzana's magic directly to your occasion.
Interested in joining our team? We're always looking for passionate people.
Get In TouchFive years, countless pizzas, and a community that feels like family. Here's how we got here.
Marco Rivera opens Pizzana in a cozy 800 sq ft space on Knox Street with a single wood-fired oven, six tables, and an eight-item menu. Opening weekend sells out before noon.
Sofia Chen joins as Head Dough Specialist and introduces the legendary 48-hour cold fermentation process. The "Napoli Neon" sourdough pie goes viral on social media and cements Pizzana's reputation citywide.
We expand into the adjoining unit, doubling seating to 40 guests. Pizzana wins the Dallas Observer's "Best New Restaurant" award. James Okafor joins as Operations Manager to handle growing demand.
Lucia Morales leads the launch of Pizzana Catering — bringing our hand-crafted pies to corporate events, weddings, and private parties across the Dallas metro area. Within six months, we're fully booked three weeks in advance.
We launch our digital ordering platform and delivery service across Knox-Henderson, Highland Park, and Uptown neighborhoods. Monthly orders surpass 2,000 pies, and our loyalty program reaches 5,000 members.
Pizzana launches its community kitchen initiative — monthly free cooking workshops for Dallas youth, a monthly food drive partnership with the North Texas Food Bank, and sourcing commitments with five local Texas farms.