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Pepperoni pizza from Superfine, Fashion District
Pepperoni pizza from Superfine.
Matthew Kang

19 Saucy Pizza Spots to Love Around Los Angeles

Tons of different styles for all different needs

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Pepperoni pizza from Superfine.
| Matthew Kang

Los Angeles’s robust pizza scene didn’t happen overnight. The city’s steady climb began with traditional red sauce joints opened by Italian immigrants, ultimately making way for the uniquely California creations of the ‘80s like the smoked salmon pizza at Spago and everything on the menu at CPK. More recent trends take the best of Neapolitan traditions and combine them with LA’s culinary sensibilities and pristine produce, though there has also been a recent upswing in the prominence of Detroit-style pies and New York-style slices. Here now are 19 essential pizzeria spots around Los Angeles.

Removed: Dough Box, Cosa Buona, DTown, Full Proof, Jon & Vinny’s Slauson, L’Antica Pizzeria da Michele

Added: Pizzeria Sei, Pizzeria Bianco, Quarter Sheets, Bagel+Slice, Pijja Palace, Roberta’s

Health experts consider dining out to be a high-risk activity for the unvaccinated; it may pose a risk for the vaccinated, especially in areas with substantial COVID transmission.

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786 Degrees

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Chef Ali Haider has a hit with 786 Degrees, the temp-specific Sun Valley spot for busy, blistered — and completely halal — pizzas. Expect top quality ingredients and a good amount of char from the wood-fired oven, and for anyone looking a bit closer to the heart of LA, Haider also operates Sapori in Pasadena.

Side Pie

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Thin, blistered, decadent, and cool; that’s the way of the pizza at Altadena hit Side Pie, which started out as a backyard pop-up before transitioning into a parking lot restaurant that deep-dives into collaborations, one-off flavors, merch, and other fun stuff.

For slices that satisfy the whole family: Side Pie.
Side Pie.
Cathy Chaplin

U Street Pizza

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Chef Christopher Keyser and the Union team have crafted another red sauce hit in Pasadena, though this one relies on pizza instead of pasta. For big, blistered-edged pies (with some cheese shaved around the rim for good measure) done by the city’s best culinary team, U Street is it.

A crispy New York-style pizza with peppers and basil on top.
U Street’s peppers and basil pizza.
Wonho Frank Lee

Casa Bianca Pizza Pie

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The Martorana family has been serving Eagle Rock denizens old school, East Coast-style pizza since 1955. The fried eggplant and sausage pizza is the one to beat at this red-checkered tablecloth establishment.

Bagel+Slice

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This carb-focused Highland Park spot from chef Bradford Kent (Olio, Blaze) has a socially responsible and environmentally conscious bent, using 10 percent regenerative wheat for both the pizza and the bagels. The 16-inch, firm-crusted New York-style pies strike a good balance between sauce and cheese, and with two vegan options (vegan cheese and vegan vodka with mushroom-fennel sausage and red onion), there’s something here for everyone.

Pepperoni pizza slice from Bagel+Slice. Wonho Frank Lee

Hail Mary Pizza

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David Wilcox is turning some of LA’s most impressive pizzas right now, all while keeping his customer base informed on safety protocols, larger restaurant issues, and the future of his own place via Instagram. The honest approach has been working, with fans flocking to the place so often they’ve actually expanded hours during this difficult time.

Pepperoni pie at Hail Mary Pizza on a wooden table.
Pepperoni pie at Hail Mary Pizza.
Matthew Kang

Guido's Pizza & Empanadas Argentinas

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This unassuming strip mall shop in Rancho Cucamonga offers a variety of Argentinian delights, from empanadas and imported goods to stuffed, extra-cheesy pizzas that arrive pillowy, onion-heavy, and ready for immediate consumption. It’s hard to find another pizza like it anywhere in Southern California.

A side angle view of an extra-oniony pizza with lots of cheese on a metal plate.
Argentine pizza at Guido’s.
Wonho Frank Lee

Sotto veteran Daniel Cutler oversees this pizza and small plates restaurant with wife and general manager Caitlin Cutler. 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.

Sweet cheeks pizza with guanciale, ricotta forte, and cacio e pepe honey
Ronan wood-fired pizza with guanciale and ricotta.
Frank Wonho Lee

Pijja Palace

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This sports bar-meets-North Indian pizza parlor has quickly built a following for its 12- and 16-inch pies. Choose a base sauce from makhini (made with tomatoes, spices, and cream), a nontraditional peri peri vindaloo (made with a roux and Kashmiri red chiles, and fortified with a rich vegetable stock), or white korma (sweet onions, yogurt, and spices). Toppings range from homemade Goan sausage to roasted fresnos to chicken tikka, making this a choose-your-own flavor adventure.

Pizza, wings, pasta at Pijja Palace in Silver Lake on a green tiled table.
Pizza, wings, pasta at Pijja Palace in Silver Lake.
Wonho Frank Lee

Prime Pizza

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Prime Pizza has become LA’s de facto slice joint. The place not only does simple thin round pies, it also works square and Sicilian style pizzas daily, and with locations now open in Burbank and Santa Monica, their reach is bigger than ever.

A square slice of pizza being pulled off from the corner.
Prime Pizza square slices.
Prime Pizza

Quarter Sheets Pizza

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What started as a pandemic pop-up run out of their Glendale home has turned into a brick-and-mortar pizza-and-cake restaurant in Echo Park for Aaron Lindell and Hannah Ziskin (House of Gluten). He makes the Detroit-style pizzas, baked in traditional pans for charred, crispy-crunchy edges and a tender, focaccia-like crumb. Although his pies are just as good with a simple topping of tomato with a few sprigs of basil, rotating specials often combine sweet, spicy, and meaty elements to perfection. Ziskin, meanwhile, makes some of the best desserts in town, which range from layered slab cakes to princess cakes to thick slices of mud pie.

Detroit-style pizza with jalapenos, cheese, tomato, and pineapple.
A pineapple-topped Quarter Sheets pie.
Quarter Sheets

Apollonia's Pizzeria

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It’s hard to think of a more photogenic pizza than the square Detroit-style pies from the unassuming Apollonia’s on Wilshire (just check out those high-edged, lacy corners). These dense, expertly cheesy pizzas are filled with crunch, cheese, and plenty of sauce.

Whole pizza sliced with cheese in a cardboard box.
Whole cheese pizza from Apollonia’s.
Matthew Kang

Pizzeria Sei

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William Joo and wife Jennifer So are bringing excellent wood-fired, Tokyo-style Neapolitan pies to Pico-Robertson at their tiny restaurant, where diners watch Joo fire pies from an intimate wrap-around counter. Korean-born Joo trained at Via Alloro, Providence, Angelini Osteria, Pizzana, and Ronan before opening his own spot, where he pinches the dough to create a more three-dimensional shape and a crust that’s both soft and crunchy. The compact pizza menu includes a stellar fior di latte-topped margherita, a bianca pie with preserved lemon and basil, and the cheese-free napoletana with tomato, anchovy, olive, garlic, capers, oregano, extra virgin olive oil.

Tomato and cheese pizza with basil on a white plate.
Margherita pizza from Pizzeria Sei.
Matthew Kang

Pizzana

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The late Jonathan Gold made some hefty claims about Pizzana, comparing chef Daniele Uditi's neo-Neapolitan pies to the best in the world. Given the restaurant's naturally fermented dough and wood-fired oven, it’d be difficult to argue otherwise. Newbies should absolutely try the creamy cacio e pepe pie, or the diavola, topped with spicy salami and nduja walnut romesco. Both have become Uditi signatures.

Danny Boy's Famous Original Pizza

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Perhaps one of the most talked-about New York-style slice spots in LA right now, 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 tucked away inside of an office building doing takeout and on-site dining from a tall, sunny ground floor atrium space.

Pizza, sandwiches, and more from Danny Boy’s Famous Original Pizza in Downtown LA.
Danny Boy’s Famous Original pizzas.
Jakob N. Layman

Superfine Pizza

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Steve and Dina Samson opened one of the city’s most detail-oriented thin-crust pizzas next to their Fashion District restaurant Rossoblu. Using a high temperature electric deck oven, Samson uses three-day old dough that boasts a pliant structure that takes on everything from classic pepperoni to a mixed vegetable pie with escarole, red onion, smoked olives, and mozzarella.

Chef Steve Samson builds a thin crust pizza at Superfine Pizza.
Superfine Pizza
Superfine

Pizzeria Bianco

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Phoenix-based pizza legend Chris Bianco has had some stops and starts here in Los Angeles, but his slice shop at the Row in DTLA is serving some of the best New York-style slices in town. There’s a red slice with tomato sauce (made with Bianco’s own sweet Bianco di Napoli tomatoes) and house blend cheese; thinly-sliced salami, and a“green” option topped with caciocavallo, spinach-cream sauce, and parmigiano reggiano. The wide slices’ masterful assembly ensures that you get a bit of creamy mozzarella in every bite.

Three slices of cheese pizza, two with red sauce, a third with green sauce, on paper plates.
Three slices from Pizzeria Bianco in Los Angeles.
Matthew Kang

Roberta's

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It’s no secret that the bright, shiny Culver City location lacks the grit that made the original Brooklyn Roberta’s feel punk-rock, but stellar pies do the talking here. Wood-fired, a little chewy, nicely charred pizzas include now-classics like the bee sting (with pepperoni and hot honey) and famous original (with tomato, mozzarella, parmesan, caciocavallo, oregano, and chile). Always-rotating, super-fresh vegetable dishes, well-mixed cocktails, and puffed-up pizza dough masquerading as bread and served with creamy cultured butter make this more than your average pizza joint.

Wood-fired pizza with colorful toppings.
Blistered pizza from Roberta’s.
Brandon Harman

Little Coyote

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Long Beach’s pizza destination is an ode to the New York-style from Jonathan Strader and Jack Leahy with wide, puffy pies topped generously with sauce and cheese. At Little Coyote’s two locations, toppings range from pepperoni cups and mozzarella to a garlicky white pie with spinach, ricotta, and Calabrian chili.

A stack of white boxes of pizza with olives on the topmost pie.
Little Coyote
Matthew Kang

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786 Degrees

Chef Ali Haider has a hit with 786 Degrees, the temp-specific Sun Valley spot for busy, blistered — and completely halal — pizzas. Expect top quality ingredients and a good amount of char from the wood-fired oven, and for anyone looking a bit closer to the heart of LA, Haider also operates Sapori in Pasadena.

Side Pie

Thin, blistered, decadent, and cool; that’s the way of the pizza at Altadena hit Side Pie, which started out as a backyard pop-up before transitioning into a parking lot restaurant that deep-dives into collaborations, one-off flavors, merch, and other fun stuff.

For slices that satisfy the whole family: Side Pie.
Side Pie.
Cathy Chaplin

U Street Pizza

Chef Christopher Keyser and the Union team have crafted another red sauce hit in Pasadena, though this one relies on pizza instead of pasta. For big, blistered-edged pies (with some cheese shaved around the rim for good measure) done by the city’s best culinary team, U Street is it.

A crispy New York-style pizza with peppers and basil on top.
U Street’s peppers and basil pizza.
Wonho Frank Lee

Casa Bianca Pizza Pie

The Martorana family has been serving Eagle Rock denizens old school, East Coast-style pizza since 1955. The fried eggplant and sausage pizza is the one to beat at this red-checkered tablecloth establishment.

Bagel+Slice

This carb-focused Highland Park spot from chef Bradford Kent (Olio, Blaze) has a socially responsible and environmentally conscious bent, using 10 percent regenerative wheat for both the pizza and the bagels. The 16-inch, firm-crusted New York-style pies strike a good balance between sauce and cheese, and with two vegan options (vegan cheese and vegan vodka with mushroom-fennel sausage and red onion), there’s something here for everyone.

Pepperoni pizza slice from Bagel+Slice. Wonho Frank Lee

Hail Mary Pizza

David Wilcox is turning some of LA’s most impressive pizzas right now, all while keeping his customer base informed on safety protocols, larger restaurant issues, and the future of his own place via Instagram. The honest approach has been working, with fans flocking to the place so often they’ve actually expanded hours during this difficult time.

Pepperoni pie at Hail Mary Pizza on a wooden table.
Pepperoni pie at Hail Mary Pizza.
Matthew Kang

Guido's Pizza & Empanadas Argentinas

This unassuming strip mall shop in Rancho Cucamonga offers a variety of Argentinian delights, from empanadas and imported goods to stuffed, extra-cheesy pizzas that arrive pillowy, onion-heavy, and ready for immediate consumption. It’s hard to find another pizza like it anywhere in Southern California.

A side angle view of an extra-oniony pizza with lots of cheese on a metal plate.
Argentine pizza at Guido’s.
Wonho Frank Lee

Ronan

Sotto veteran Daniel Cutler oversees this pizza and small plates restaurant with wife and general manager Caitlin Cutler. 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.

Sweet cheeks pizza with guanciale, ricotta forte, and cacio e pepe honey
Ronan wood-fired pizza with guanciale and ricotta.
Frank Wonho Lee

Pijja Palace

This sports bar-meets-North Indian pizza parlor has quickly built a following for its 12- and 16-inch pies. Choose a base sauce from makhini (made with tomatoes, spices, and cream), a nontraditional peri peri vindaloo (made with a roux and Kashmiri red chiles, and fortified with a rich vegetable stock), or white korma (sweet onions, yogurt, and spices). Toppings range from homemade Goan sausage to roasted fresnos to chicken tikka, making this a choose-your-own flavor adventure.

Pizza, wings, pasta at Pijja Palace in Silver Lake on a green tiled table.
Pizza, wings, pasta at Pijja Palace in Silver Lake.
Wonho Frank Lee

Prime Pizza

Prime Pizza has become LA’s de facto slice joint. The place not only does simple thin round pies, it also works square and Sicilian style pizzas daily, and with locations now open in Burbank and Santa Monica, their reach is bigger than ever.

A square slice of pizza being pulled off from the corner.
Prime Pizza square slices.
Prime Pizza

Quarter Sheets Pizza

What started as a pandemic pop-up run out of their Glendale home has turned into a brick-and-mortar pizza-and-cake restaurant in Echo Park for Aaron Lindell and Hannah Ziskin (House of Gluten). He makes the Detroit-style pizzas, baked in traditional pans for charred, crispy-crunchy edges and a tender, focaccia-like crumb. Although his pies are just as good with a simple topping of tomato with a few sprigs of basil, rotating specials often combine sweet, spicy, and meaty elements to perfection. Ziskin, meanwhile, makes some of the best desserts in town, which range from layered slab cakes to princess cakes to thick slices of mud pie.

Detroit-style pizza with jalapenos, cheese, tomato, and pineapple.
A pineapple-topped Quarter Sheets pie.
Quarter Sheets

Apollonia's Pizzeria

It’s hard to think of a more photogenic pizza than the square Detroit-style pies from the unassuming Apollonia’s on Wilshire (just check out those high-edged, lacy corners). These dense, expertly cheesy pizzas are filled with crunch, cheese, and plenty of sauce.

Whole pizza sliced with cheese in a cardboard box.
Whole cheese pizza from Apollonia’s.
Matthew Kang

Pizzeria Sei

William Joo and wife Jennifer So are bringing excellent wood-fired, Tokyo-style Neapolitan pies to Pico-Robertson at their tiny restaurant, where diners watch Joo fire pies from an intimate wrap-around counter. Korean-born Joo trained at Via Alloro, Providence, Angelini Osteria, Pizzana, and Ronan before opening his own spot, where he pinches the dough to create a more three-dimensional shape and a crust that’s both soft and crunchy. The compact pizza menu includes a stellar fior di latte-topped margherita, a bianca pie with preserved lemon and basil, and the cheese-free napoletana with tomato, anchovy, olive, garlic, capers, oregano, extra virgin olive oil.

Tomato and cheese pizza with basil on a white plate.
Margherita pizza from Pizzeria Sei.
Matthew Kang

Pizzana

The late Jonathan Gold made some hefty claims about Pizzana, comparing chef Daniele Uditi's neo-Neapolitan pies to the best in the world. Given the restaurant's naturally fermented dough and wood-fired oven, it’d be difficult to argue otherwise. Newbies should absolutely try the creamy cacio e pepe pie, or the diavola, topped with spicy salami and nduja walnut romesco. Both have become Uditi signatures.

Danny Boy's Famous Original Pizza

Perhaps one of the most talked-about New York-style slice spots in LA right now, 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 tucked away inside of an office building doing takeout and on-site dining from a tall, sunny ground floor atrium space.

Pizza, sandwiches, and more from Danny Boy’s Famous Original Pizza in Downtown LA.
Danny Boy’s Famous Original pizzas.
Jakob N. Layman

Related Maps

Superfine Pizza

Steve and Dina Samson opened one of the city’s most detail-oriented thin-crust pizzas next to their Fashion District restaurant Rossoblu. Using a high temperature electric deck oven, Samson uses three-day old dough that boasts a pliant structure that takes on everything from classic pepperoni to a mixed vegetable pie with escarole, red onion, smoked olives, and mozzarella.

Chef Steve Samson builds a thin crust pizza at Superfine Pizza.
Superfine Pizza
Superfine

Pizzeria Bianco

Phoenix-based pizza legend Chris Bianco has had some stops and starts here in Los Angeles, but his slice shop at the Row in DTLA is serving some of the best New York-style slices in town. There’s a red slice with tomato sauce (made with Bianco’s own sweet Bianco di Napoli tomatoes) and house blend cheese; thinly-sliced salami, and a“green” option topped with caciocavallo, spinach-cream sauce, and parmigiano reggiano. The wide slices’ masterful assembly ensures that you get a bit of creamy mozzarella in every bite.

Three slices of cheese pizza, two with red sauce, a third with green sauce, on paper plates.
Three slices from Pizzeria Bianco in Los Angeles.
Matthew Kang

Roberta's

It’s no secret that the bright, shiny Culver City location lacks the grit that made the original Brooklyn Roberta’s feel punk-rock, but stellar pies do the talking here. Wood-fired, a little chewy, nicely charred pizzas include now-classics like the bee sting (with pepperoni and hot honey) and famous original (with tomato, mozzarella, parmesan, caciocavallo, oregano, and chile). Always-rotating, super-fresh vegetable dishes, well-mixed cocktails, and puffed-up pizza dough masquerading as bread and served with creamy cultured butter make this more than your average pizza joint.

Wood-fired pizza with colorful toppings.
Blistered pizza from Roberta’s.
Brandon Harman

Little Coyote

Long Beach’s pizza destination is an ode to the New York-style from Jonathan Strader and Jack Leahy with wide, puffy pies topped generously with sauce and cheese. At Little Coyote’s two locations, toppings range from pepperoni cups and mozzarella to a garlicky white pie with spinach, ricotta, and Calabrian chili.

A stack of white boxes of pizza with olives on the topmost pie.
Little Coyote
Matthew Kang

Related Maps