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. While on the pricier side, Pizzeria Sei’s pies typically sell out early—reflecting the fact that Angelenos will often pay for quality when they see it. These days, the pizzeria primarily caters to people dining in (reservations recommended), though Sei will open up online orders for pick-up on weekdays.

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.

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). This spring, Danny Boy's plans to expand to Westwood, where the pizzeria will take over the old 800 Degrees space. 

I’ve tried every high-profile place slinging Detroit-style pizza in Los Angeles (Dtown Pizzeria, Emmy Squared, Pi LA—plus other non-specialists) and this underground West Adams pop-up is the best of the bunch. Despite the abundance of Wisconsin brick cheese and pepperoni, the thick slices offer a strikingly balanced mix of toppings, cheese and sauce. A product of the pandemic, Dough Daddy usually releases weekly pickup and delivery times (usually on Wednesdays) for Friday, Saturday and the following Wednesday. The pop-up's delivery radius is roughly within a 15 mile radius, which puts Dough Daddy's amazing Detroit-style squares within reach for much of Los Angeles. The process to get it might be a little convoluted for those used to the convenience of third-party delivery apps or Pizza Hut, but the phenomenal squares are worth the extra effort.

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 edges until it’s standing up straight into the air; it provides 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.

Whenever we’re craving a hefty, classic pizza, this New York-inspired slice shop with locations across the city is here to, quite literally, deliver. Unlike many of the more upmarket pizzerias on this list, Prime Pizza offers both takeout and delivery across much of Los Angeles, with a fairly consistent, unfussy pizza that’s more than a cut above your standard chains. Dough that ferments for 24 hours, housemade sausage and extra options like thick Sicilian-style squares make Prime Pizza stand out—especially if you’re not the type of person to wait in line at a pop-up or chase down the latest hot new pizza. Plus, they offer pizza both whole and by the slice, even if it’s coming straight to your door.

This Inglewood takeout and delivery operation serves a one-of-a-kind Detroitish-style square pizza made with “Hokkaidough,” a dairy- and egg-free pizza dough with a texture similar to Japanese milk bread. The browned edges resemble your typical grandma slice, but the plush foundation and pale golden bottom are what distinguish Schellz’s pizza from other square pizza pop-ups around town. Though the classic cheese lets the unique crust shine, I’d also recommend the fully loaded house pies, like the Special (Black Forest bacon, chopped pepperoni, sliced onions, jalapeños, fresh roasted pineapple, fresh serrano) or the Monster Zero, a hatch chili-loaded version of barbecue chicken. Just note the pies here are on the pricey side—a large cheese pizza goes for $19.99—though they’re well worth the premium.

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. There's also a newer takeout-only location in Glendora, with a Santa Monica location in the works for sometime in 2024.

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 pizza pop-up on the patio of Glendale’s Glen Arden Club 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. As of late, the duo have finally 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.

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. County's take on NYC pizza—and after several visits to Little Coyote, we’re partial to saying our coast’s is superior (sorry, Time Out New York). As good as the pizza and the subs and the salads are, this spot is also about vibes 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.

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. With a much larger menu than the original in Naples, plus nicer sit-down digs, this pizzeria made famous stateside by Eat, Pray, Love 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.

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.

Overflowing with tiny pepperoni cups, the legendary squares sold by the slice at this New York City import drip with melted cheese, mouthwatering red sauce and a certain je ne sais quoi we have yet to completely identify. Try the Spicy Vodka for an unforgettable pasta-pizza mash-up—and while the thick-cut square slices are the reason to pay this pizza shop in West Hollywood, the Arts District, Studio City and Malibu a visit, the New York-style triangles are also just as good as any you’ll find in Manhattan. Note: For whole pies, you can order ahead and pick up, and Prince Street even offers local delivery.

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.

The slices at this Cypress Park pizza shop from Last Word Hospitality (of Found Oyster, plus Barra Santos next door) make me jealous that I don’t live in the area. If I did, I’d be a regular at Shins Pizza, where an airy, ultra-chewy New York-inspired crust combines with Asian ingredients for a uniquely L.A. pizza slice. Sure, Shins does the classic cheese and pepperoni varieties justice, but you’d be remiss not to try the meat lover’s slice, topped with fiery sambal, Chinese sausage and speck. Shins also rides the current mortadella wave with a unique white pie that plops an entire slice of the trendy Italian luncheon meat on top. Side dishes like Asian pear salad, Japanese karaage-like chicken nuggets and barbecue pork arancini add an extra edge to a casual meal here, but be sure to make it quick: You’ll be sitting on milk crates or, during the day, unused patio tables from Barra Santos.

This cult-favorite pizza van pop-up now has a permanent home 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.

Cosa Buona is chef Zach Pollack’s hearty, no-frills Italian pizzeria and the casual sibling to Silver Lake’s Alimento. The shop’s name is spot-on: Plenty of good things abound here, including a range of antipasti, salads and some of the best mozzarella sticks in town, but a must is the pizza, with a fermented, chewy, airy, bubble-pocketed crust that denies typical pie categorization. (And yes, it's better than Pizza Buona—the original old-school pizzeria that occupied the address.) 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 like BBQ chicken. Just be sure to grab a plate of saucy hot wings—it's a definitive all-time favorite.

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 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 specials, and be sure to try the mortadella foccaccia sandwich, one of the best sandwiches in the city.

The crisp-bottomed crusts with chewy edges at this Atwater Village shop 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.