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He grew up eating slices in Philadelphia and wanted to bring a similar setup to Los Angeles. Bestia and Barbuto chef Melissa López developed pies with sausage and mushroom, straight-up cheese, or pizza with Chinese sausage, speck, pepperoni, and sambal. This sports bar-meets-Indian-pizza-parlor has quickly built a following for shareable pies. Choose a base sauce from makhini (made with tomatoes, spices, and cream), a peri-peri vindaloo (made with a roux and Kashmiri red chiles, and fortified with a rich vegetable stock), or white korma (sweet onions, yogurt, and spices). Toppings include homemade Goan sausage, roasted fresnos, and chicken tikka for a choose-your-own flavor adventure. Chef Chris Bianco has long split his time between LA and Phoenix, and he’s even growing his brand locally with Pane Bianco for slices and sandwiches nearby at the same Row DTLA complex.
Kukar's House Of Pizza Reviews
The former pop-up now resides in a small space in Echo Park with a rabid follower base (us included). Their crispy, focaccia-like crust has inch-high edges that crackle and snap under each bite, while the pillowy interior soaks up the sweet red sauce that’s striped across the top. It’s hard to think of a more photogenic pizza than the square Detroit-style pies from the unassuming Apollonia’s on Wilshire. These dense, expertly cheesy pizzas are filled with crunch, cheese, and plenty of sauce, to be sure, but the place’s crispy, thin, round pies are sure to impress. The place not only does simple thin round pies, but it also works square and Sicilian-style pizzas daily. Locations are open in Burbank, near Santa Monica College, Fairfax, West LA, El Segundo, and Altadena.
Pizzeria Sei
Little Coyote in Long Beach feels like a true throwback, the kind of casual pizza place that suburban kids begged their moms to stop at after picking up a VHS from Blockbuster. The pizza itself comes closest to New York-style, with massive slices, crispy thin crus, and classic toppings that range from pepperoni to sausage and mushrooms. Of them all, the white pizza—with spinach, ricotta, and mozzarella—is our favorite on the menu. Located in that busy intersection of Sunset Blvd., between the 76 station and Mohawk Bend, Cosa Buona is a casual neighborhood hangout that serves puffy-crusted pizza designed by the chef who also runs Silver Lake star Alimento.
Saucy Pizza Spots to Love Around Los Angeles
The crust is perfectly chewy and bubbly, and toppings range from burrata to artichoke pesto to giardiniera. Our top pick is the “Spicy, But Oh, So Sweet Boy,” a version of the now-ubiquitous pepperoni and hot honey combo set off with Fresno chiles and fresh garlic. Shins Pizza is named after Shin Irvin, co-founder of the design firm Folklor.
The Hit List: New LA Restaurants To Try Right Now
Order a side of smoked mozzarella sticks along with your pie if you know what’s good for you. This New Haven pizza specialist works out of the Glen Arden Club patio in Glendale. Expect blistered pies topped with all the familiar classics, including pepperoni, ricotta cream with sausage, and clams.
Silicon Valley's Ultimate Pizza Guide SanJose.com - SanJose.com
Silicon Valley's Ultimate Pizza Guide SanJose.com.
Posted: Wed, 04 Oct 2017 07:00:00 GMT [source]
Side Pie started as a pandemic-era pop-up operating out of someone’s backyard in Altadena. These days, it’s moved down the street to a restaurant space with a huge back patio complete with string lights, a stage for live music, and a wood-fired pizza oven. Unlike similar shops around town, Side Pie’s pizzas come with a thin, crispy crust and slices are cut so large we advise you to tilt your head while you eat. This funky little slice shop in Cypress Park comes from the Found Oyster and Barra Santos people, which explains the pendant lights and deep green tiles. But it’s much more than a loiter zone for people who occasionally text a Haim sister.
Head to California Marketplace’s third floor in K-Town to place an order for a nine- or 12-inch pizza. Now we’re surrounded by more new and incredible places than bitter New York transplants know what to do with. Before you scroll, you should know that we’re only considering the pizzas themselves—not the restaurants overall (if you want to know how we feel about those, read their full reviews). We wanted to try it because it had great reviews and was supposed to be one of the best places for pizza in San Jose. On Fridays, Saturdays, and Sundays groups larger than 20 people cannot be accomidated without a reservation.
It’s in an unusual space, tucked away in an office building atrium, which is a lovely place to have takeout pizza. Recently the shop has become very popular on TikTok, leading to long lines during lunch hour. Thanks Pizza is some of LA’s unfussiest pizza, but it is pie-making at its best. The wood-fired dough comes as a cheeseburger or Hawaiian pizza, along with the simple pepperoni.
Those in the know should pre-order online for darkly burnished, thin, delicious pies. With recent media coverage, the place has grown to three or four times the volume it normally produces, so be patient and order a few beers while waiting. What started as a pandemic pop-up is now a successful brick-and-mortar pizza-and-cake restaurant in Echo Park. Phoenix’s most famous pizzeria knows how to make the thinnest crust imaginable without compromising any of that great, bready chew. Located inside ROW DTLA, the pies at Bianco here come out crispy from the oven with a sturdy bottom, but soft enough to fold your slice without it snapping like a wafer. Each one is a vehicle for smart topping combos, like salty soppressata and silky smooth marinara on the Sonny Boy, or pistachio, rosemary, and pungent parmesan on the Rosa.
Don’t let the $40 price scare you away—this accounts for 10x14 inches of crackly, marinara-drenched gold. The deeply charred crust has a spongy, light interior, and one of these babies can easily feed three people. At this point, riffing on New York-style pie is about as common as exhaling carbon dioxide. But Secret Pizza is the only LA spot on par with East Coast slice joints. This pick-up-only operation in Montecito Heights—run by a New Jersey transplant—makes us want to call Infatuation NYC to brag. Aside from the occasional pepperoni, we don't even like to add toppings—just sweet, slightly acidic tomato sauce and fresh mozz.
The result is Los Angeles being a hotspot for excellent pizza dough topped with local ingredients by chefs who obsess over sauce and delicious pies. If you’ve ever wondered what might happen if someone combined a relatively thin grandma-style center with thicker, Sicilian-style crusts, first off, let’s be friends. Secondly, De La Nonna in the Arts District is pulling the hybrid off. The focaccia-like pies here have a hefty, golden-crisp base topped with layers of sauce and cheese. Pizza purists' favorites (namely margherita with fresh mozzarella) are done well, but De La Nonna also nails busier combos like roasted Japanese sweet potato with dollops of tangy pesto or charred kale and pancetta. Add a massive patio, the occasional live DJ set, and a stellar drink menu and you’ve got a low-key pizza party.
Folks Pizza owner Joey Booterbaugh is a longtime student of dough fermentation. We first became obsessed with LaSorted’s brick-oven pizza during their limited run as a pop-up in 2020. Maybe it’s the brick-and-mortar digs, or the power that comes with being so close to Dodger Stadium, but the latest iteration of LaSorted's (like Lasorda, get it?) has earned a place in the LA pizza pantheon as well as our stomachs.
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