Los Angeles doesn’t get as much credit as New York and Chicago when it comes to great pizza. That would be warranted and justifiable if the conversation is happening a decade ago, give or take a few years. But now, with the recent addition of new pizza joints all over Southern California in the last several years, it’s about time Los Angeles gets the recognition it deserves as a pizza mecca. Whatever your preferences are, be it thin crust, deep-dish, Neapolitan, Sicilian, lightly baked, or a unique combination of these styles, you can always find them in Los Angeles. With that said, here are our top 6 recommendations.
1. Sotto
At Sotto, chefs Steve Samson and Zach Pollack are bringing old-school Neapolitan pizza into the collective gastronomic consciousness of Los Angeles. Neapolitan pizza is an acquired taste, and those who “get it” readily heap praises on Sotto’s original blend of Neapolitan fare. Sotto takes great pride in the painstaking process involved in preparing their pizzas. The dough comprises of four ingredients – water, flour, salt, and yeast – which explains the supple and chewy texture of the crust. Having undergone a slow and long fermentation process, the pizza is then baked at Sotto’s rather impressive eight-ton Neapolitan oven, from which the ingredients are cooked using burning White Oak to keep the temperature at 900 degrees, giving the cornicione that delicate and puffy texture Neapolitan pizza is known for. As for recommendations, the Guanciale pizza with its house-cured pork cheek, ricotta, scallions, fennel pollen has that burst of flavor that the locals love. If you want something spicy, the Calabrese pizza is an inspired choice.
2. Tomato Pie
Back in 2009, Tomato Pie earned high recognition when GQ named the pizza joint’s Grandma’s Margherita Pizza among the “25 Best Pizzas on Earth” list. Not one to rest on their laurels, the pizza restaurant continued to push the envelope by serving an excellent variety of New York style pizza as well as providing customers exemplary service. Their traditional New York pizza is excellent, with a thin, bubbly crust that explodes with a heady rush of flavour. Their gooey cheeses taste great and have a nice, appetizing texture to them, and their savory sauces have a distinct kick that will make you relish every bite. Among my favorites are the iconic Grandma’s Margherita Pizza, the pork-infused Prosciutto Happiness, and their hot-wings inspired Syracuse pizzas. Furthermore, the pizza joint has a retro and eclectic ambience that gives it a relaxing yet hip atmosphere.
3. Zelo
What sets Zelo apart from other pizzerias are their cornmeal crusted pizzas and the unique ingredients they use for their deep-dish fare. If you pay them a visit, do yourself a favor and try the Corn Pizza. I know that the sound of it doesn’t sound too enticing as the other more Italian-sounding names but trust me when I say that you’re bound to get a pleasant surprise once you take that first bite of cornmeal crust mixed with caramelized onions sitting on two kinds of mozzarella cheese. It’s crispy and soft inside and has a texture that feels very pleasant from the first bite to the last swallow. Some common favorites are the Spanish Pesto Pizza and the Sausage Pizza. They’ve got an interesting selection of salads too, with the Beet Salad being the most popular of the lot.
Zelo has a relaxed atmosphere, with album covers by punk rock and indie acts displayed on the walls. You get a nice view of the mountains too when you take your meal outside.
4. Masa of Echo Park
Masa of Echo Park serves one of the best Chicago Deep Dish Pizzas in the whole of California. It also happens to have the good fortune of being situated in the lively and hip Echo Park, providing the perfect backdrop for families and friends to have a nice Chicago-style dining experience. Established by the husband and wife team of Rob Rowe and Rhonda Reynolds in 2004, Masa’s unique blend of “comfort style bistro food” has been embraced by regulars in the communal hot spot that is Echo Park. Masa is a pizza joint that prides itself for its fresh and high-grade ingredients. All their dough is fresh and baked daily, and they prepare their sauces and dressings from scratch. By using only organic, local produce and ingredients sourced directly from Chicago (such as Scala’s Giardiniera, a heavenly blend of pickled vegetables and pepper), Masa’s pizzas are a delight to the taste buds. Once you pay the pizza joint a visit you might want to try the so-called “Traditional” for its sumptuous Italian sausage and mushrooms.
5. Pizzeria Mozza
When culinary luminaries Nancy Silverton and Mario Batali teamed up to establish the gourmet pizza shop called Pizzeria Mozza in 2006, everybody knew it was going to be something special. Eight years later, their Neapolitan-style California pizza is now recognized as one of the best not just in California but also nationwide. When you combine Silverton’s unique artisanal sensibilities and Batali’s signature dishes, it’s not in the least surprising. The pizzeria’s crusts are to die for; they’re puffy, crispy, and light, thanks to the wood-fired oven used for baking their special-blend of dough, which is made of fermented flour. The variety of toppings are just as amazing, boasting expertly-prepared ingredients such as Ipswich clams, Permigiano & Pecorino, house-made fennel sausage, sheep milk’s cheese, red onions and scallions, squash blossoms, tomato and burrata, spinach,and more. Some of Pizzeria Mozza’s best hits are the Funghi Misti Pizza, Pizzetta, and the Fennel Sausage Pizza.
6. Bestia
On a dead-end street in Downtown Los Angeles sits a pizza restaurant called Bestia (means “beast” in Italian), established in late 2012 by Executive Chef Ori Menashe and Pastry Chef Genevieve Gergis. Made famous by their unique blend of Italian fare and charcuterie, Bestia’s Neapolitan-style pizzas have struck home in the hearts of pizza lovers in the downtown area. Bestia, in true Neapolitan fashion, uses 900-degree ovens to create that perfect crust we crave – charred in places, thin, puffy, and crispy. Their dough has a savory texture that resulted from a special fermentation process that lasts 3 days. The Margherita with its flavorful mozzarella and aromatic basil is nothing short of amazing. Other favorites of mine are Alla‘nduja and Gorgonzola.
I reckon that reading these pizza recommendations must have worked up your appetite for a good slice of pizza right about now. If you have other suggestions feel free to post them in the comments section below.
Related: