The best pizza in Los Angeles, slice by slice

Pizzana is what happens when Neapolitan-style pizza meets California produce and sweet treats, all thanks to its founders: chef Daniele Uditi, and they of the Sprinkles Cupcakes empire. And while you can find some solid desserts here, don’t get it twisted—the show-stopper is undeniably the pizza. Italian (as in straight-from-Italy) chef Uditi masterfully helms the kitchens in Pizzana’s Brentwood and WeHo locations, where he crafts and throws crusts made from organic, stone-ground Italian flour, with his own grandparents’ yeast starter brought over from Italy. Imported mozzarella tops pies, as do local ingredients both consciously harvested and grown. At lunch, super-stacked sandwiches grace the menu along with seasonal small plates sporting family recipes. The cacio e pepe pizza topped with rich parmesan cream is a highlight, but we can’t ever deny the Corbarina, made with squash blossoms, burrata and gremolata. This is one-of-a-kind L.A. pizza that truly feels like the best of both worlds, new and old.

How do we love thee, Quarter Sheets? Let us count the ways: This pop-up serving Detroit-style–leaning pizza offers square slices with pillowy, flawless-hydration dough that practically springs back after every bite. The ratio of toppings to dough is always spot on, and so are the flavors—they range from the classics and expecteds (pepperoni with red sauce, basil and cheese) to weekly specials that always have us checking for entirely new creations, and some of our favorites, which we greet like an old friend whenever it’s their turn in the rotation again. Chef Aaron Lindell’s wild creations include options like the pierogi-inspired Polish Yacht Club, which scatters potato, lemon creamm, caramelized onion, green onions and bacon over the cheese-crusted dough, or our favorite, the Pimento Grove, which uses vodka sauce for a base and decorates it with Castelvetrano olives, ’nduja, pimento peppers, mozzarella and fresh oregano. Not to be missed are desserts by Lindell’s partner, Hannah Ziskin, whose spectacular layer cakes, pies and cookies are worth an order, alone. Place your orders online, and you’ll be sent the Glendale pickup address—just move fast, because these pies and desserts sell out fast. Watch Quarter Sheets on Instagram for menus and ordering updates.

It’s hard to imagine a fluffier-but-still-crispy, more textural pizza than Apollonia’s square slices, which look almost like fine art. The cheese gets baked along the egdes until it’s standing up straight into the air—and providing a perfect foil to the gooey burrata plopped in the center; call the shop or check Instagram for square slices before you head in, as they’re not always available, and when they are, they go quickly. Of course, Apollonia’s also makes fantastic round pies, too, which arrive covered in everything from locally-made chorizo verde to duck-and-bacon sausage. If it’s your first visit, we believe it’s just about mandatory that you drizzle the spicy honey over whatever you pick.

Once a mobile wood-fired pizza pop-up, now a permanent wood-fired pizza operation in Silver Lake, La Sorted’s pies pile fluffy, chewy, beautifully bubbled dough with everything from the classics (margheritas and pepps abound) to Italian sausage with kale and razor-thin garlic. (Owner and pizzaiolo Tommy Brockert has even run a Dodger-dog–inspired pie as a special, if you’re really in the mood to get weird.) The centers are thin but steady, and perfectly light and just-crispy. Follow along on Instagram for future mobile dates and specials, but know this, above all: La Sorted’s shares its new Silver Lake space with Gemini Bakehouse—which is run by Brockert’s sister and brother-in-law—which means you’ll be picking up some phenomenal loaves of bread and pastries when you stop by, too.

Hang on the patio or at one of the new indoor booths, or grab a pizza to-go—whichever way you slice it, Long Beach’s Little Coyote has you covered with New York-style pizzas in options that come brimming with creativity (pro tip: Always look out for the special). With a crust that’s perfectly foldable and just the right amount of chewy, it’s become the platonic ideal of L.A.’s take on NYC pizza—and after a year-plus of visits to Little Coyote, we’re partial to saying our coast’s is superior (sorry, team Time Out New York). As good as the pizza and the subs and the salads are, this spot is also about vibe and service: Ask for wine pairings and the staff will more than have you covered with fun and funky labels, and the merch, especially the line of tie-dyed goods, is just as fun as the food itself.

A love of Neapolitan-style pizza—and each other—is what fuels La Morra Pizzeria. Well, that and a lot of wood. The mobile-oven outfit from Zach Swemle and Marlee Blodgett grew into its own restaurant with walk-up window—and with just one bite, you can taste all of that affection: The dough is labored over, with bubbly, airy, just-charred crust, but never detracts from the soft centers slick with local ingredients, hand-torn mozzerella and more. There’s also a more recent frozen-pizza line, which thankfully allows us to keep our freezers stocked with high-quality local pizza at all times, plus a rotating cast of collabs with other L.A. restaurants we love, such as Sonoratown and Woon, for a truly communal feel. We told you: There’s a lot of love here.

Cosa Buona is chef Zach Pollack’s hearty, no-frills Italian joint—think of it as the fun younger cousin of Alimento. And at Cosa Buona, the name is spot-on: There are a lot of good things here, including a range of antipasti, salads and some of the best mozzarella sticks in all the land, but a must is the pizza, with a fermented, chewy, airy, bubble-pocketed crust that denies typical pie categorization. Stick with familiar favorites like margherita, or the biancoverde—a white pie with mozzarella, spinach, garlic, basil and ricotta—or veer into fun, gourmet takes on American classics such as BBQ chicken or Hawaiian. Just be sure to grab some wings and smoked mozzarella sticks while you’re at it.

The crisp-bottomed crusts with chewy edges in this neighborhood spot are made from wild yeasts and organic grains, and come complete with everything from raclette to spicy-sweet house-made sausage. Most salads and sides swap out regularly, due to seasonality, and the desserts are not to be missed—especially the Basque cake, served with a dab of tart yogurt. A renaissance chef of a man, owner David Wilcox also dabbles in sandwiches, stews, a terrific house-made hot sauce and eggy brunch plates, but the star here is undeniably the pizza: Crunchy, piping hot from the oven, and always topped with something local and delicious. Pair with the neighborhood spot’s expertly curated list of fun, funky and independent natural wines, and you’ve got yourself a perfect night.

Sure, you can find phenomenal, Bologna-focused Italian food next door at Rossoblu, but if it’s pizza you crave, chef Steve Samson’s sibling concept, Superfine, should hit the spot. If you really can't decide, the good news is the goods from walk-up window of our dreams is now available at the full-service restaurant, which makes the decision even easier: Just order from both at the same time. Superfine offers gourmet and seasonal-produce–topped slices for as little as $3,  and can include house-made sausage, salt-cured olives, escarole, anchovies, spicy salami, smoked provolone and more. It’s not quite as flexible or foldable as New York-style, nor is it completely soft in the center, à la Neapolitan. It’s a pizza that feels totally unique, and like L.A.’s own.

Nancy Silverton’s Pizzeria Mozza has become such a force in L.A.’s food culture that nearly every other pie in town is compared to it—even if the comparisons aren’t apt. After all, Pizzeria Mozza is in a class all to itself: Silverton’s pizzas are unabashedly doughy and chewy, full of airy bubbles and topped with ingredients that wouldn’t be out of place in the kitchen over in the osteria: burrata and squash blossoms, fennel sausage, or wonderfully toothy long-cooked broccolini with caciocavallo cheese. Beyond the pizza are other showstoppers: hefty meatballs made with no fewer than three rich meats (veal, pork, pancetta) and served in a passata di pomodoro sauce; and a creamy, buttery, rich butterscotch budino that, no matter how many times you have it, is bound to be one of the best desserts you’ll have all year, and just as memorable as the pizza.

After multiple pop-ups and teases, one of Brooklyn’s most beloved pizza joints finally hit the West Coast. Making the absolute most of their wood-fired oven in Culver City’s PLATFORM complex, Roberta’s makes yeasty, doughy, blistered-crust pies in cult-classic flavors like the Bee Sting, made with sopressata, chili flakes and honey, or the oregano-flecked Famous Original involving chewy caciocavallo cheese. There are seasonal fresh pastas, small plates and salads, too, plus impressive starters such as, oh, the house-made stracciatella cheese that’s so good we wouldn’t mind diving into a pool of it. Their L.A. location lacks the funk and cool-kid vibes of the Brooklyn originator, but the newer outpost offers tons of natural light—especially on the wraparound patio.

When you’re craving hefty, classic pizza done right, this New York-inspired slice shop—with locations in Little Tokyo, West L.A., Burbank and on Fairfax—does it all, and we mean all. House-made dough ferments for 24 hours, the sausage is made there, too, and you can bet there’s not just the thin, New York-style option: They also do thick-cut, Sicilian-style pizza, plus  sandwiches heaped with meats and sauce. Find round or the thicker square pies whole or by the slice, and don’t skip the garlic knots.

One of the world’s most famous—and oldest—pizza operations in the world touched down in Hollywood, carving out a garden oasis for Neapolitan-style pies just off the main drag. The bulb-lit patio is secluded, serene and stylish, and of course the pizza is phenomenal: Neapolitan pies gooey in the center and blistered around the crust are what you should always order. (After all, the pizzeria’s recipes have been perfected since 1870.) Pizzas range from textbook-classic margheritas to seasonal pies showered in high-end toppings such as freshly shaved black truffle, providing a little of something for any mood. And though the pizzas are what to order here, wouldn’t blame you if you got distracted by the small plates and pastas; just go ahead and order a few of everything.

Neapolitan-style pizzeria DeSano brings a taste of Italy to L.A. and Long Beach, and we’re not exaggerating: Mozzarella di bufala is flown in fresh from a small town in Campania, flour is shipped by boat, salt is gleaned from the Mediterranean Sea, and their handmade wood-burning ovens are supposedly built out of volcanic rock from Mount Vesuvius. It’s hard to pick just one pie to go with, but the San Gennaro is a solid choice, with huge chunks of fresh sausage piled on top. Don’t forget dessert, either: Cannoli, gelato and fresh biscotti are offered as the perfect end to a pizza dinner.

This new walk-up window in Altadena serves some of L.A.’s best pizza, which is made in a wood-fired oven that just happens to be emblazoned with a Grateful Dead skull in mosaic tiles—it’s colorful and delicious. The leoparding along Side Pies’ edges provide just enough char to the fluffy-on-the-inside crust, while a Neapolitan-leaning body serves as a thin, foldable base for straightforward but high-quality toppings: organic Bianco DiNapoli crushed tomatoes, Ezzo pepperoni, fresh oregano, low-moisture mozzerella and beyond. Keep an eye out for more to come from this takeout-operation, including future on-site seating and even a natural-wine and beer garden.

Former Mozza chef Matt Molina teamed up with Mozzaplex magnate Nancy Silverton and the Silverlake Wine crew for this Roman-style pizzeria, slinging scissors-sliced pies you pay for by the ounce. You can only find four or five varieties per night, but don’t let that worry you—they’re all great, so order a little slice of each. (There’s even a vegan option.) Don’t skip the foccacia, though, which is great in every flavor; we’re partial to the O.G., slick with olive oil and flecked with nothing but rosemary and sea salt. If you’re at the Highland Park location, enjoy your slices on the cute patio; if you’re in Echo Park, take a seat on the wood blocks out front and take in the traffic along Sunset.

Chef Mario Christerna’s pizzas can come in standard pepperoni or margherita, certainly, but to really make the most of his new Boyle Heights operation, go for the more creative pies—some of the most unique in L.A.’s landscape, and some of the most delicious. Latin flavor winds through the menu, including pizzas such as the mole option—which comes slicked with house-made mole and topped with queso Oaxaca, curtido, crema and mozzarella—and sides like thick-cut fries under a chorizo-flecked Chicano gravy. Wings and salads round out the menu, but truly, don’t miss the pizza, with its light and airy crust and plethora of inspired toppings.

The popular roving pizza truck landed a brick-and-mortar restaurant, which makes more than a little sense to us: It’s remarkable a truck could hold all of Bootleg Pizza’s weight for as long as it did without the wheels buckling. Bootleg makes some of the heftiest, cheesiest, most satisfying square pies in all of L.A., with dough so dense—but not so dense that it compromises flavor and composition—that one or two slices of the naturally leavened beauties could knock you out. While you know you probably shouldn’t tackle a whole box yourself, it’s hard to stop yourself from trying; thankfully, the brick-and-mortar shop sells by the slice—though you should probably get a whole pie for the sake of leftovers. We swear by the Hot Jimmy, which smothers those pan slices in ricotta, mozzarella, spicy sausage, black pepper, hot honey and a metric ton of roasted garlic, but the classic-leaning pies are just as worth an order.

One of Pasadena’s top restaurants—and a countywide destination for fresh pasta—now has a sibling concept next door, and while Union focuses on pastas, small plates, and roasted meats and seafood, U Street Pizza is all, of course, about pizza. The pies aren’t necessarily New York-style, but they fully embrace the thinner-but-bendable crust, with a two-day fermented dough and an edge that gets dusted with a snowfall of cheese. They’re usually topped with California-focused ingredients, many of which come sourced from local farms. Our order? The Vodka Pepperoni, which ladles house vodka sauce in spirals and splatters over a cheesy, mozz- and provolone-topped pizza with perfectly curled pepperoni cups.

The pandemic spurred pizza pop-ups across L.A., but Dough Daddy—founded by travel-industry vet Kyle Davidson who, like so many others, found himself unexpectedly without employment—is by far one of the most craveable. Davidson’s Detroit-style square pies are hearty and gloriously greasy, making for a meal that practically begs to be devoured with a cold pint in a dark tavern. The toppings are straightforward, but that perfect sauce-cheese-meat ratio, paired with a fluffy crust and cheese-crisped edge, remind us just how flawless a more straightforward pizza can be. Like most 2020-begun pop-ups, you’ll order online by choosing your time slot, pay, and then head to the secret pickup location in the general Mid-City area, with an exact address delivered upon payment. Don’t skip the cocktail add-ons, which come in classics such as daiquiris, mai tais and brambles.

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The Chicago-style deep dish at Masa is the real deal: You’ve got your two-inch–deep pan, your fresh cornmeal crust, your cheesy sauces and chunky fillings for days. The cozy, family-owned vibe matches with an irresistible menu of classic Italian- and Chicago-style edibles—they've got plenty of vegan options, too—and turns an average night out into a hug in meal form. Pick from menu favorites like the Lots of Cheese (which, true to its name, consists of mozzarella, romano and buffalo mozzarella cheese—“and lots of it”), or create your own with toppings that range from rosemary chicken breast to anchovies. They also whip up thinner-crust pizzas, not to mention sandwiches, salads, pastas, meatballs—the list goes on. If all goes well, you’ll be rolling out of there like a hunk of stuffed crust.

Jon Shook and Vinny Dotolo’s neo–Italian-American spot is the clear go-to for their locally iconic dish of fussili in vodka sauce, but their pizza easily rivals the pasta. Crispy-but-flexible, ultra-thin crust houses straightforward toppings: like on the L.A. Woman, comprised of olive oil, tomato, basil, sea salt and globs of local burrata. They also hold up more, uh, unique items, such as ham with vodka sauce and pickled chilies; there's a pie for every occassion—even when you think you might be in more of a salad mood (see: the Salad Days, topped with little-gem lettuce). Whatever your mood and order, be sure to grab some fresh, house-made Italian cookies at the end of the meal.

This all-day Aussie café opened with salads, sandwiches, smoothie bowls and a killer tater-tot-laden breakfast burrito across the street from the famous “VENICE” sign, but when the sunny daytime spot transitioned to evening fare, it added a crucial component: wood-fired pizza. Now, the fashionable crowd at Great White flocks for sourdough crust that’s tangy and fluffy, and toppings that are hyper-gourmet: You might find heritage-breed Peads & Barnetts smoked pork on the ham-and-pineapple option, also sprinkled with hot-sauce powder, while one of our favorites riffs on a lox bagel with smoked salmon, crème fraîche, capers, sesame seeds and fresh dill. You might’ve fallen in love with Great White as a chipper café, but in the last year, it’s grown to one of L.A.’s best pizza spots, too.

Tomato Pie Pizza Joint was opened by a New York transplant who—you guessed it—desperately missed the NYC-style pizza from back home. So he started his own pie shop, which now has three locations (South Pasadena, Woodland Hills and Silver Lake) and is dishing out thin-crust pizza to homesick transplants. Try the Mr. White, a garlic, olive oil and four-cheese variation, or the traditional Grandma, a margherita pie that is simple, classic and oh-so New York. You can also build your own pizza, or if you’re into another Italian handheld classic, choose toppings to build your own calzone.

Long-fermented sourdough crust is all the rage, but few in L.A. do it as well as Grá. The pizzeria at the edge of Echo Park and Historic Filipinotown hits just that right level of funkiness and tartness in the crust, then outfits it with the likes of guanciale with charred-leek oil; potatoes with rosemary and honey; and, perhaps our favorite, kimchi with black sesame and aged gouda. There are always pickled goods available, plus natural wines and minimalist vibes on offer, too, with candlelight and vinyl to keep the mood cool and always laid-back. 

With locations in both Hollywood and Santa Monica, this artisanal pizzeria makes for a particularly good nosh session no matter which side of the 405 you’re on. Don’t let the crowded scene distract you from truly good seasonal pies that source local ingredients like purple kale and hand-picked oregano. Try the fennel-flavored, house-made sausage pie topped with organic tomato and mozzarella and, while you can get it, seasonal options like squash pie with bacon. Both locations recently expanded their menus to include tavern-style pizzas, too—a rarity in L.A.—with a handful of the crispy, thin-crust variety topped with hearty toppings like double cheese or pepperoni with pickled peppers.

The misleadingly-named Hollywood Pies actually brings a little slice of Chicago to Pico-Robertson. The deep-dish spot originally operated a comically sketchy pickup service—order ahead, pull up to the curb and exchange the goods—but has since opened up a dine-in area. (That’s not to say you can’t still get your goods to-go.) Opt for the Classic Chicago, featuring whole-milk mozzarella, mild Italian sausage and the most heavenly house-made ricotta. Call in your order ahead of time because—deep-dish eaters, you know the drill—those cheesy bakes take some time to cook.

Real New York pizza in SoCal? Hell yeah. Dig into Joe’s pizza in Hollywood, Downtown, Sherman Oaks and the Sunset Strip or at their roving truck. Thin-crusted, loaded with toppings and garnished with Joe’s special pizza sauce—the Grandma Pizza with house-made marinara is something else, topped with a healthy smattering of fresh basil—these pizzas make the wait worth it. Order by the slice or a whole pie, and just try to say no to the garlic knots.

Still nostalgic for a slice of New York? Mulberry Street Pizzeria is another go-to. Located in the heart of Beverly Hills on Canon Drive, with another location just a few blocks away and two more in the San Fernando Valley, this local chain exhibits authentic Italian-American charm and a welcoming mom-and-pop vibe all over the place. Unique toppings—lasagna pizza, anyone?—are available alongside some fantastic standards: The eggplant parmesan pizza is a must-try, as is the tomato and artichoke. Now that’s amore.

Quality vega and gluten-free pizza can be surprisingly hard to come by in L.A., but Town nails it—along with meat-and-dairy varieties. Tthe grab-and-go side of the restaurant features more of a slice-shop vibe, but no matter which side of the split-concept dining room you pick, you’ll find New York-style pies iwith classic and wild toppings: Go simple with ham-and-pineapple pie, pepperoni or cheese, or be adventurous by ordering the delectable Town Mole, made with mole sauce, fontina cheese, roast pork, sweet corn and crumbled cotija. Don’t see anything you like? Build your own pie and make it an original, and don't forget that just about any pie can be made vegan and/or gluten-free.  

The hand-tossed, thin-crust pies at this hip Arts District pizza joint show off local ingredients such as arugula, tomatoes, cage-free eggs and ethically-raised pork-and-beef meatballs. Go soul-searching with the Meat Jesus, a carnivore’s dream featuring pepperoni, sausage and bacon, or carbo-load with the Mac n Cheese pie (which is, you guessed it, macaroni and cheese piled high on a pizza). Score big on Tuesdays, when slices are only $2 apiece and so is the beer.

The pizza here always tastes fresh, and with good reason: They make crust dough from scratch daily, use only Wisconsin mozzarella, and make their own sauces, meatballs and sausages in-house. Try the clam and garlic, a fan favorite, where both namesake ingredients are in abundance. It’s not quite New York-style, but it’s delicious in its own right, and it’s all hand-spun and made-to-order.