Pizza of Venice: Q&A With Altadena’s Newest Eatery

Shortly after Pizza of Venice began serving its thin crust artisanal pizzas at the Altadena Farmers’ Market, the business that began about a year ago opened an Altadena eatery.

See a photo gallery of Pizza of Venice and some of its food here. 

Still in its soft opening phase since June 15, Pizza of Venice is co-owned by Jamie Woolner, who also hand makes many of the pizzas and cooks them on a tray in a convection oven. 

See the Pizza of Venice menu here.

Rolling sushi at the age of five, Woolner learned how to cook Cajun from his New Orleans-born line cook father and got his first paying job as a live-in chef for an art dealer in Beverly Hills.

He also worked at Sunset restaurant in Malibu as a line cook and did stints at BoHo in Hollywood and John Sedlar’s now-shuttered restaurant Playa.

“I worked brunch at Playa making duck hash, braised pork shoulder tamales and $11 tacos,” Woolner told Patch. “I’m a laid back guy. I’d rather go to a taco truck.”

Woolner talked to Patch Friday about Altadena’s newest business and also answered Pizza of Venice questions submitted by Patch readers.

Here is the Q&A with Woolner:

How did Pizza of Venice start?

About a year ago I was talking in a wine bar in Santa Monica with a restaurant [owner] that wanted pizza. Before he knew it, they were the most popular thing on the menu.

How did you learn to make pizza the way you make it?

I learned to make this by myself. I got an order for pizza and I made it. I love food and whatever I make is going to have a part of me in it, for better or worse. For me, that’s not buying processed foods.

Where do you source your ingredients?

We do three different farmers’ markets, which means we get to go shopping three days a week. Not everything is available all year long though. Where we can we source local. We try to avoid getting things out of state.

I have chickens for eggs, or the farmers’ market.

Tomato sauce is made with California tomatoes, California onions, olive oil and garlic.

Our crust is made with high-gluten flour and honey. We’re working on a gluten-free crust.

I am buying wholesale cheese but hiring the artisan cheese guy (Milk Man) at the Altadena Farmers’ Market to teach us how to make mozzarella and goat cheese.

Why did you choose to open in Altadena?

I saw huge potential in the neighborhood. The people in Altadena who like good quality food are vibing with us. I’m always jealous of the people who got into Silverlake before it was Silverlake. I wanted to move into the next Silverlake.

Why the name “Pizza of Venice?”

I love Venice (California). A lot of locals took me in and I would hang around the canals and stuff as a kid. I hope to have a Pizza of Venice in Venice someday.

Do you plan to change the menu seasonally or add things to the menu?

We have a chef’s special, like ceviche. I also want to do something with sea urchin, fresh fish.

I want to do a once a week sushi night.

We’re going to rotate the menu but we’ll also have some of our favorites. It’s probably more likely we’ll add things more than take away.

A reader wants to know, “Do you plan to add a microbeer to your menu?”

That’s something that could happen. More likely we’ll get a license within a year for beer and wine. I like Stone, Figueroa Mountain's "Hoppy Poppy." … I’m friends with Paul Sherman, the sommelier at Valentino, so he’ll help with the wine selection.

Are you thinking of having outdoor tables in the future? Is dog-friendly seating available?

I want to put milk crates outside and keep it casual.

You are still in soft-opening phase, but do you have an idea of what your regular hours will be?

We’ll probably be open from 12:30-9:30 p.m. on weekdays and Friday and Saturday until 10:30 p.m. That being said, check our facebook page or give us a call to check our hours. We will try to do delivery on weekends.

Note: Pizza of Venice’s facebook page on Monday, June 24 said that they are now closed Mondays.

Pizza of Venice is located at 2545 North Fair Oaks Avenue, Altadena.

Have you been to Pizza of Venice since it opened? If so, what do you think? What do you think of the Q&A with Jamie Woolner? Share in the comments section.