The pizza was developed by chef Daniele Uditi, left, who met the Nelsons at the home of actor Chris O’Donnell.

“Daniele’s attention to detail and dedication to crafting that perfect crust reminded me of the days when my husband Charles and I were preparing to open Sprinkles in 2005,” said Candace Nelson. “Daniele’s neo-Neapolitan-style pizzas blew us away, and we’re thrilled to be working with him and the O’Donnells to bring Pizzana to life.”

Sprinkles has 24 locations and is still growing. Candace Nelson said it’s not clear whether Pizzana will multiply. “Right now, we’re focusing on serving our new Brentwood neighbors,” she said.

Depending on toppings, pizzas range in price from $15 to $22. There are also salads, antipasti, wood-fired vegetables and seasonal specials on the menu.

The restaurant seats 45 inside and on the patio. Inside, guests can sit at the marble bar and watch Uditi and other pizzaioli prepare pies in the wood-burning oven.

At Pizzana, crusts are made with imported Italian flours. The dough is fermented for 48 hours, which improves the flavor and texture, Candace Nelson said. The lengthy process also makes the dough easier to digest and results in a pizza that is light and crisp enough to pick up with one hand.

Also on the dessert menu are Italian-inspired desserts like this rhubarb upside-down cornmeal cake and salted caramel panna cotta.

Cupcakes are not on the dessert menu. Candace Nelson said she wanted to “flex her pastry muscles” with non-cupcake options, like a Neapolitan ice cream terrine featuring Sprinkles ice cream.