The best pizza in Los Angeles

Inside this sparse Pico Boulevard pizzeria with limited seating, husband-and-wife duo William Joo and Jennifer So have one larger, quite lofty goal in mind: making the best pizza in Los Angeles. According to Joo, a veteran of Ronan and Pizzana, among others, a Tokyo-style Neapolitan is the only best-in-town contender there is: a circle of thin, blistered dough with highly pinched crusts, which results in an almost mochi-like consistency. The final product is simple, delicious and light. These days, the pizzeria primarily caters to people dining in (reservations recommended), though Sei will open up online orders for pick-up on weekdays. And if you really love pizza, Sei just debuted the city’s very first Tokyo-style pizza omakase every other Tuesday evening. Priced at $150 per head, Resy bookings for this one-of-a-kind experience are typically released eight days in advance and usually sell out within seconds. If you’re not lucky, set your alarm and try again—it’s totally worth it.

Now open all day, this perpetually packed trailblazer from Phoenix is probably one of the least casual pizza experiences you'll find in Los Angeles, but it's also one of the very best. Housed at the ROW DTLA, Pizzeria Bianco is the namesake spot from James Beard Award-winning pizzaiolo Chris Bianco, who can also be seen on Chef's Table: Pizza on Netflix. These days, you can find the signature New York-Neopolitan hybrids all day, which has helped the restaurant meet demand, but we still recommend booking a table if you're looking to come for dinner. Once sat, a full wine and beer menu accompany an elegant menu of pizzas, salads and antipasti that stands up to the Arizona original.

How do we love thee, Quarter Sheets? Let us count the ways: This Echo Park shop 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 cream, caramelized onion, green onions and bacon over the cheese-crusted dough. Not to be missed are desserts by Lindell’s partner, Hannah Ziskin, whose spectacular cakes, pies and cookies are worth ordering all on their own. The buzzy, always-packed spot now also takes reservations—so set an alarm and book ahead if you’re not willing to camp out and wait.

Nancy Silverton’s Pizzeria Mozza is 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 of its own: Silverton's California-style pizzas are unabashedly doughy and chewy, full of airy bubbles and topped with ingredients that wouldn’t be out of place in the kitchen in the Osteria next door: 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.

One of New York City's most beloved pizza joints, Roberta's serves the Brooklyn pizzeria's famous wood-fired sourdough pies from the yuppie-chic confines of Culver City's Platform outdoor mall, plus the Shops at Sportsmen's Lodge in Studio City. Of course that's not all Roberta's has brought to the table: In addition to their cult-classic pizza rossa and margherita, the Westside pizzeria offers punnily named seasonals like the Olive Laugh Love—a white pie topped with olive tapenade, garlic, arugula and lemon. Plus, the Culver outpost boasts a spacious outdoor patio, a tiny-but-mighty pasta list and the convenience of Platform’s adjacent paid parking lot.

Hidden inside the sunny atrium of a Downtown office building, this daytime-only counter offers New York-style slices, Sicilian-style squares and absolutely phenomenal garlic knots. Run by Daniel Holzman, cofounder of NYC’s Meatball Shop, the no-flop triangles here cater to the lunchtime office workers crowd, but the fresh ingredients and delicious, perfectly textured crust have drawn Angelenos from outside the area searching for L.A.’s best gourmet imitation of a dollar slice. Though parking in the area might appear daunting, Danny Boy’s actually offers customers ticket validation in the typically pricey underground structure: $5 for the first two hours before 4pm on weekdays and three hours free afterwards, with the latter deal offered all day on Saturday (the shop is closed on Sundays). You can also find Danny Boy's in Westwood, where the pizzeria has taken over the old 800 Degrees space. 

Former Mozza chef Matt Molina teamed up with Mozzaplex magnate Nancy Silverton and the Silverlake Wine crew for this Roman-style pizzeria, slinging scissor-sliced pies by the whole, half and “big” slices. You’ll find close to a dozen varieties, and they’re all great. (There are even a few vegan options.) Don’t skip the focaccia, 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. There are also newer locations in Glendora and Santa Monica.

Every Friday (1:30–7:30pm), this afternoon pop-up serves one of the best New York-style pizzas in Los Angeles. Based out of the Venice Church parking lot, the bare-bones operation is run by the namesake Steve Petramale, who originally hails from upstate New York. The self-taught pizzaiolo (who’s also a local boxing gym owner) takes pride in his thin-crusted pies sporting high-quality toppings. While you can order the classics and the menu board lists plenty of specials, I particularly enjoyed the Margaroni, an off-menu hybrid between pepperoni and margherita. The pies might seem pricey (approximately $30 apiece), but each one is large enough to feed three or four people. After one bite of the crackly, thin dough, you’ll quickly realize why Angelenos from all over are flocking here. Just make sure to bring some cash—Petramale Pizza doesn’t accept cards—and call ahead to order if you’re in a rush. If you’re stuck waiting, though, the staff just might come out and hand you a free meatball.

Since 2014, this Neapolitan-style national chain has brought a taste of Italy to a casual industral space in East Hollywood perfect for children, large groups and everyday meals. Originally from Nashville (with all other locations in the South), DeSano’s pies here will upend your pre-existing notion of "chain" pizza with imported ingredients including Italian flour and cheese, plus Mediterranean sea salt. Cooked in massive wood-burning ovens, the affordable, high-quality product remains a sleeper hit among the city’s many Neapolitan-style pizzerias. For those who love sweets, the ricotta-stuffed crust dessert pizza topped with Nutella and broken cannolis is a must-order. Note: Unlike most eateries in the surrounding area, DeSano has an enormous free parking lot.

If you’re the type of person who turns up your nose at soft-centered Neapolitan pies, this New Haven-style pizzeria in North Hollywood just might make your ideal pizza. Crunchy, light and extremely crushable, the whole pies at Ozzy’s Apizza (pronounced “abeetz”) are a breath of fresh air in a new-school pizza scene dominated by Detroit-style squares and various styles of wood-fired thin crust pizzas. The classic tomato pie (the Liotta) sprinkled with parmesan cheese is a must-order for first-timers, but meatier, cheesier creations by Connecticut natives Chris Wallace and Craig Taylor are just as delicious for those seeking more oomph to their pizza. The duo has also added New Haven’s iconic clam pizza (cheekily titled “You’re Welcome”) to their menu—a white pie dotted with littleneck clams, pecorino, oregano and olive oil.

Who would ever guess that the city’s best pinsas would come from this unassuming wine bar in the Arts District? While the neighborhood is a citywide dining destination, few Angelenos seem to know about these phenomenal Roman-style flatbreads, which use a 72-hour fermented dough as the base for a lightweight, crispy crust that’ll have you munching to the very last bite. From Beverly Grove’s Oste to Glendale’s La Bella Pinseria Romana, I’ve sampled every major pinsa specialist in Los Angeles, and none can top Propaganda. The popular pick is the spicy calabrese tartufato, which sweetens the deal with black truffle honey, but you can’t go wrong with the trendy mortazza (mortadella with toasted pistachios) or a classic margherita. My personal favorite? The napoli, which adds cheese and Sicilian anchovies to the otherwise vegan pinsa puttanesca.

Like the name says, this no-frills Valley pizza shop is straight from New York City, where owner Anthony Zingaro’s family first opened up shop in 1966. Using the same exact recipes, Pizza Wagon of Brooklyn offers one of L.A.’s best New York-style slices with the kind of pizza pedigree that even the pickiest East Coast transplant can’t object to. Stepping into the small shop (with a hidden back parking area accessible from the alley off Van Nuys), the affordable slices of pizza served by employees straight out of a stoner comedy sport a thin, crispy crust dressed with marinara sauce and cheese that plenty of Sherman Oaks locals simply can’t enough of.

One of the oldest pizza operations in the world, L’Antica (known in Italy simply as “da Michele”) has brought its traditional recipe dating back to 1870 right to the congested, tourist-laden streets of Hollywood; Long Beach’s busy, pedestrian-friendly Belmont Shore; and the heart of downtown Santa Barbara. All three locations have a much larger menu than the original in Naples, plus nicer sit-down digs. The pizza here was first made famous stateside by Eat, Pray, Love, and L’Antica is now a staple among Angelenos searching for an “authentic” (what is authenticity, anyway?) Neapolitan pizza that’s gooey in the center, blistered around the edges and best eaten right on the spot. The brick-lined outdoor patio, expanded during the pandemic, is the perfect backdrop for one of these wood-fired pies. Don’t get distracted by the rest of the menu, though: Most of the small plates and pastas tread quickly into tourist-pleasing territory—and we wouldn’t recommend ordering those, to be quite frank. 

We’re the last people on earth to want to hype up a place whose primary marketing strategy seems to be taking photos of hot girls eating their pizza, but this casual Roman-style slice shop at the Grove is just that good. Originally from London, Chill Since ’93 serves light, airy rectangles topped with classic toppings like margherita, arugula and prosciutto, pepperoni and ortolana, a vegan-friendly vegetable mix. The crust is downright focaccia-like, and everything is made with high-quality ingredients imported straight from Italy. One of our favorite slices is the patate, which combines thinly sliced potato, mozzarella and rosemary with olive oil, oregano and pepper. The sandwiches here are no slouch either—if you’re craving something sweet, the Nutella and powdered sugar variety will definitely hit the spot.

The South Asian-inspired pies at this Indian pizza parlor in Silver Lake are a razor-sharp distillation of everything great about dining in Los Angeles: fun, not too expensive and, best of all, gloriously unfussy. Rich in spice, though not necessarily spicy, the green chutney pijja (Hindi slang for “pizza”) is a glorious exercise in maximalism ideal for a stylish but unfussy night out. Top your slice with a shake of masala spice for extra kick, and don’t miss the restaurant’s excellent cookies and cardamom soft serve.

The single-serving focaccia pies at this Arts District indoor-outdoor eatery deserve a class of their own; topped with fresh, locally sourced produce, each pie provides maximal surface area for crust, while the plush interior zone retains the warm softness of De La Nonna’s wood-fired pizza oven. Paired with a glass of natural wine on the pizzeria’s string-lit patio, the craggy rectangles here feel fancy almost without even trying, and the ever-changing market pizza is a constant source of delight. For all the fancier meals in the Downtown neighborhood, we’d choose a pizza here first on any given day of the week.

Steeped in nostalgia, this bright blue pizzeria on the third floor of Koreatown’s California Marketplace serves cozy, thick-crusted Korean-influenced pies with toppings loosely inspired by Pizza Hut. While the heavily layered cheese and high-quality pepperoni will satisfy any craving for classic fast food-style pizza, Thanks Pizza excels best at more unconventional pairings, like garlic chicken, tater tots, bulgogi and basil marscapone. Paired with the plush, slightly sweet dough, it’s easily one of the best fusion pizza joints in Los Angeles. Each pie is available in nine-inch or 12-inch varieties, and you can mix and match two flavors on the larger pie if you’re torn between flavors. Better yet, the shopping center’s multi-story parking lot makes driving here relatively easy—so you can enjoy your pizza without having to circle the block.

This onetime pizza van pop-up now has a brick-and-mortar in Long Beach’s Belmont Heights, where heavenly circles of naturally leavened sourdough float out of the oven with astonishing speed. Relative to other red-hot pizzas around town, the bubbly, well-charred slices here have more definitive heft, with a menu that mixes conventional pies like margherita and pepperoni with more unique options, including the Hawaii Pie Oh, made with koji-infused tomatoes, charred pineapple, fermented jalapeños, among other market-driven toppings. Hovering around the $20 mark—dairy-free and cheese varieties aside—these pies don’t exactly come cheap, but discerning pizza fans will find plenty in the way of quality and flavor to justify the cost and effort involved.