Our story
Born in a backyard. Raised on Sunset.
From Sunday pizza nights with friends to Silver Lake's favorite oven.
How it started
One oven, a lot of friends, and a 48-hour dough.
Dani and Marco Ortiz built a brick oven in their Echo Park backyard in 2016. Within a year, Sunday pizza nights had a waitlist.
They opened Solana on Sunset with a simple promise: real fermentation, real fire and ingredients from the farmers markets they shop every week. The oven is bigger now and the line is longer, but the dough recipe hasn't changed.
- Flour milled in California, tomatoes from the Central Valley
- Compostable packaging and leftover dough donated nightly
- A team of 22, most of whom started as regulars
What we believe
Good pizza takes its time.
01
Patience
48 hours of fermentation for flavor and lightness.
02
Fire
Seasoned California oak at 900°F, nothing else.
03
Local
Farmers-market produce, local cheese, LA breweries.
04
Neighborly
Fundraiser nights for Eastside schools every month.
Life at Solana
Come for the pizza, stay for the vibe.
Order Solana
Pull up a chair. The first slice is on us.
First visit? Mention this site for a free garlic-knot starter (sample offer for this demo).