Daniele Uditi is from Caserta, in the province of Naples, where pizza is not a food but a kind of regional pride. He moved to Los Angeles, opened Pizzana in Brentwood with Chris O'Donnell (yes, that one), and now operates four locations across the city. The Pizzana style is romano-meets-napoletano: thinner than Naples, more elastic than Rome, with a 48-hour cold ferment that produces a crust most American pizzaiolos cannot reproduce.
He beat Bobby with pizza bianca — white pizza, no tomato — which is the version that exposes the dough most cleanly because there is nothing to hide behind. Bobby's pizza, per the judges, "had a lot going on." That was the polite line. The blunt line was that he was hiding from his own crust.