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The main Pizzeria Bianco serves the chef’s famed wood-fired pizzas while Pane Bianco serves slices during the day. Casa Buona uses a wood-fired oven to create top-notch pizzas in a cozy corner of Echo Park. It's pretty small and loved by locals, and though you can certainly pop in for a sit-down meal, Cosa Buona is a wonderful take-out option for East LA residents. Though you can always stick with standard options like mushroom, pepperoni, sausage, or veggie, the Pizzaiolo Pizza of the Month is always worth checking out.
THE MENU
Recently the shop has become very popular on TikTok, leading to long lines during lunch hour. It was a lovely pie and the highlight of the lunch, but you can find even better (and cheaper) pizzas at nearby Pizzana or Jon & Vinny's. I had heard there was a secret Cecconi's burger, but our waiter revealed it only makes special appearances (usually during happy hour). I also inquired about the $26 "Piatto Unico" on the menu, which we learned is a lunchtime special that changes weekly and always features a protein, side, and salad. While it might have been power lunch hour, few people were in suits or business casual.
L’Antica Pizzeria da Michele
My parents immigrated to the US from Greece, so a love for octopus is ingrained in me. A great plate can immediately transport me back to childhood summer days spent in tavernas overlooking the Aegean Sea, our table covered in a seafood feast. One of the highlights of our lunch was the extremely kind waiter, who highly recommended we get a pizza — which ended up being the best dish of the day. We were seated next to the wraparound bar in front of one of the doors that opened up to the patio. I've lived in LA for the past few years but had never dined at Cecconi's. We now live in a hybrid world, but the "power lunch" is due for a comeback.
D-Town Pizzeria
Start with the creamy cacio e pepe pizza or the diavola topped with spicy salami and nduja walnut romesco. The mouth-watering pizzas are known for having perfectly puffy crusts, and they are served with a pair of scissors for seamless cutting. The Margherita pizza is a classic that never gets old, but if you want to enjoy the Bar Monette way, top it with caviar and freshly shaved truffles. For something more unique, try the Dungeness crab and pesto pizza, and don't forget to order one or two premium dipping sauces on the side.
Pasta
The New York-style pizzeria comes from Hatchett Hall alums Jonathan Strader and Jack Leahy. This Lakewood staple offers ‘California-style’ pizzas as a build-your-own model, or with pre-made combos like the triple threat with loads of cheese and three kinds of meat. Family-owned Pizza Wagon of Brooklyn is going strong through the pandemic. The Sherman Oaks pizzeria is open daily for takeout and delivery, with plenty of cheese included. Is also the perfect place for chefs to approach pizza as both personal narrative and personal expression.
Cosa Buona
Despite New York holding rank for decades, in recent years, Los Angeles has become one of the best pizza cities in America. Rather than catering to one kind of pizza preference, Los Angeles is home to everything from deep-dish pies to traditional, Italian-approved Neapolitan-style pizzas. Even Indian influences and caviar-topped creations have made their way into the mix. That said, if you prefer the classics, a greasy and cheese slice of New York-style pizza is never too far.
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Tradition, innovation and nostalgia bake together into beautifully mottled canvases. Cecconi's cavatelli lamb ragù is $14 cheaper, but it's still a very pricey dish, and the flavors just didn't warrant the expense, in my experience. The cavatelli was chewy, overcooked, and only coated with a light layer of the ragù.
Quarter Sheets' Hannah Ziskin is an incredibly talented baker and is always whipping up something delicious and unique. Dining at L'Antica Pizzeria Da Michele in Hollywood means getting to enjoy the exact same pizza that you'll find at the original Naples location, as the recipes and ingredients are the exact same. Snag a spot on the romantic patio for some pizza and pasta under twinkling string lights. 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.
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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. I've always had a deep love for pasta, so I'm very good at convincing myself to shell out for a pricey dish on special occasions. The Bismark pizza is a decadent favorite that is topped with a fried egg, prosciutto, and truffle oil. Located in the Arts District, De La Nonna is a recent addition to the LA pizza scene. This market-driven specializes in Italian comfort food and brings a bit of nostalgia in every bite.
Collectively, the range of delicious possibilities gleaned from the template of crust, sauce and cheese is astounding. Made by native Michigander Ryan Ososky, these hefty pies come with the sauce on top, the stretchy cheese, and all the crusty-cornered deliciousness one could want. Shins Pizza is named after Shin Irvin, co-founder of the design firm Folklor. He grew up eating slices in Philadelphia and wanted to bring a similar setup to Los Angeles. Bestia and Barbuto chef Melissa López developed pies with sausage and mushroom, straight-up cheese, or pizza with Chinese sausage, speck, pepperoni, and sambal.
If you plan on ordering online for pickup, you'll definitely want to do it first thing in the morning since they tend to sell out pretty fast. However, dining in is the best way to enjoy the pizza at its freshest, and you can also pair it with a glass of wine or beer. 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.
It could be a pizza, pasta, soup/salad combo or even a dessert pizza. It's one of a kind and I am sure you will love it, piled high with your favorite topping and our freshly grated mozzarella cheese. The toppings change regularly, and you'll always be able to find something new and exciting to try. However, once you've cured your pizza craving, don't forget to get a slice of cake to-go.
However, if you prefer a little protein, the spicy Salame with Fresno chiles is an absolute must-order. In addition to pasta, Pizzeria Mozza also has a solid selection of salads and appetizers. Located in the Ocean Park area of Santa Monica, Ghisallo is one of the most popular places for an elevated pizza on the Westside. Ghisallo serves both New York-style and Neapolitan-style pizza, allowing patrons to choose their favorite variation. When it comes to the New York pies, expect classic toppings like pepperoni and cheese along with some more unique variations like Cacio e Pepe and Market Veggie.
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. The $30-35 square pies are laden with cheese and personality and suit any mood. Slices are available during the day from noon to 3 p.m., with pies only from noon until 9 p.m., Wednesday to Sunday.
Despite not being the most popular kind of pizza, Gorilla Pies has brought the deliciousness of Pittsburgh-style pizza to LA. The dough sets a solid foundation for each pie, and is a hybrid dough that uses natural fermentation and commercial yeast. The quality of the flour is a top priority and Gorilla Pies exclusively uses flour sourced from Caputo and King Arthur. Gorilla Pies also only uses California-grown Organic Bianco di Napoli tomatoes. Even the water used is filtered with care by a top-notch RO system, showing just how much care and attention goes into each step of Gorilla Pies' pizza making. Though the inventive pizzas on the menu tend to catch the eye, patrons can also build their own pizza for a customized experience that is exactly to their liking.
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