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Looking back, it’s incredible to see how LA’s unique pizza culture developed over the decades. It likely started in the early ‘80s with Wolfgang Puck’s then-innovative smoked salmon pizza at Spago. But in recent years, Los Angeles saw a notable rise in non-Californian operators making the Westward leap by introducing New York, Detroit, and Neapolitan-style pizzas. 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. Pizzeria Bianco dishes out whole pies and daytime slices alike. 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.
Welcome to L.A.’s golden era of pizza: Try 21 of the best slices at these pizzerias
Expect blistered pies topped with all the familiar classics, including pepperoni, ricotta cream with sausage, and clams. 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. The place not only does simple thin round pies, but it also works square and Sicilian-style pizzas daily.
Side Pie
The Conejo Valley has plenty of Italian eateries, and Made in Italy is among the best. In addition to several kinds of pasta, salads, and paninis, there are several options for pizza, including a classic margherita, prosciutto and arugula, four cheese, and sausage and mushroom. Just like all of Made in Italy’s pastas, its pizzas can be made gluten-free.
Brandon House of Pizza
Irene devastated Vermont and Sheila was among the hardest hit in Brandon. But she took what she could to salvage and set up shop just across the street, on the ground floor of the Smith Block, where she’s been feeding the village ever since. A famous story around town involves a young man from New Jersey whose car broke down on Center Street while driving through downtown. He had no money and no way to contact anyone, but Sheila let him use her phone and fed him until he could get help. She’s also planning to expand her offerings to include grab-and-go salads in a refrigerated case. In December, you can go down to BHOP and be anonymously assigned a young child whose parents need some help buying Christmas gifts.
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The gifts are dropped off at the American Legion before Christmas. Sheila and Greg choose a boy and a girl every year and often buy gifts for whichever children haven’t been assigned by the cut-off date. She closes early when her staff has an adolescent rite of passage, such as prom or graduation, never wanting to force them to choose between their paychecks and their lives as teenagers.
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Sotto veteran Daniel Cutler oversees this pizza and small plates restaurant with his wife and general manager Caitlin Cutler. With inventive pizzas boasting supple but charred crusts and levain bread with a wonderfully brown crust, Ronan is a haven for those who love carbohydrates. A few years ago, she installed a creemee machine, which has been a big hit — she’s even been known to offer some to dogs on hot days. If you follow BHOP on Facebook, you can keep up with all the specials and changes to the menu.
When is Brandon House of Pizza open?
Toppings include homemade Goan sausage, roasted fresnos, and chicken tikka for a choose-your-own flavor adventure. 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. Roberta’s wood-fired, slightly chewy, beautifully charred pizzas include classics that made the OG Brooklyn spot famous and are available in Culver City or Studio City.
While many local companies struggle to find workers, Sheila has retained enough staff to produce what she needs for the restaurant and handle catering jobs, requiring as many as 30 pizzas. Hurricane Irene hasn’t been the only challenge Sheila has had to overcome to stay in business. From 2018 until 2020, the entire downtown was under construction while Route 7 was reconfigured.
As it became difficult to find parking, traffic got backed up, and people started avoiding the village altogether. Jacob and his husband, Tyler, help manage BHOP today, taking the reins on Sheila’s days off. Danny Boy’s comes from one of NYC’s former Meatball Shop co-founders and is an homage to East Coast red-sauce roots.
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. Is also the perfect place for chefs to approach pizza as both personal narrative and personal expression. Tradition, innovation and nostalgia bake together into beautifully mottled canvases.
Most have been around for at least a few years, including several darlings of the scene that began as pandemic-era startups and found lasting audiences. Collectively, the range of delicious possibilities gleaned from the template of crust, sauce and cheese is astounding. What started as a pandemic pop-up is now a successful brick-and-mortar pizza-and-cake restaurant in Echo Park. Former Bootleg Pizzeria operator Kyle Lambert is a deep-dish Detroit-style pizza specialist. These square slices are plush, made with naturally fermented dough that features an ever-so-slight tangy flavor. Lambert and partner Courtney Glowacz operate from a small takeout-only Culver City slot with a rock-and-roll vibe that resembles the camaraderie part of the Bear’s first season.
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