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Forgoing a standard review this week, LA Times critic Jonathan Gold runs down the city's pizza scene, discussing everything from Neopolitan to modern styles like Mozza. Going everywhere from Michael's Pizzeria in Long Beach, which was rated the #1 in the country by Zagat, to Zelo in Arcadia, the list throws in favorites Sotto, Settebello, and Mother Dough in Los Feliz. Overall, Gold says, "I assert that Los Angeles has some pretty good pizza — some cooked with wood and others in old-fashioned deck ovens; some made with organic bufala mozzarella and others unchanged since 1953." [LAT]


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