There are plenty of solid Italian restaurants in the Conejo Valley, and Made in Italy is among the best. In addition to several pastas, salads, and paninis, there are several options for pizza, including a classic margherita, four cheese pie, prosciutto and arugula, and sausage and mushroom. Just like all of Made in Italy’s pastas, pizza pies can be made gluten-free.

DTown Pizzeria is a must for people looking for the Detroit pizza experience. Made by a native Michigander, these hefty pies come with the sauce on top, the stretchy cheese, and all the crusty-cornered deliciousness one could want.

Combining taglio-style Roman pizza with California ingredients and topping combinations, Roca comes from California Pizza Kitchen co-founder Rick Rosenfeld. The quick-service Pacific Palisades location uses Italian flour and long-fermented dough for a medium crust, sliced square presentation that gets a quick toast before serving. Traditional al taglio is cut with scissors and then sold by weight, but Roca serves pizza already cut for more even pricing around $5-6 a slice. Combinations include amatriciana, barbecue chicken, sausage with potato, and Thai chicken, with a playful, easy approach that serves the affluent Westside community.

Though previously a pop-up and small shop on West Third Street from Zach Swemle and Marlee Blogdett, La Morra is now operating out of a shared kitchen in North Hollywood with delivery and takeout service of its terrific blistered, Neapolitan-style pizzas. The long-fermented, hand-pulled pizzas start around $20 for margherita, cheese, sausage, or jalapeño pepperoni, with a bunch of vegan and cheese-only white pies available as well. The North Hollywood spot also serves a variety of chicken wings, salads, and dipping sauces to amplify at-home meals.

Former Bootleg Pizzeria operators Kyle Lambert is a specialist of deeper dish, Detroit-style pizza. These square slices are plush, made with naturally fermented dough that features an ever-so-slight tangy flavor. Lambert and partner Courtney Glowacz landed their pizzeria into a small takeout-only Culver City slot with a rock-and-roll vibe that resembles the first season of the Bear (in terms of fun and camaradie — not its conflict, per se). The results are $30-35 square pies laden with cheese and personality, the kind of dinner that pairs well with a good sports game or movie on the couch. Slices are available during the day from noon to 3 p.m., with pies only from noon until 9 p.m., Wednesday to Sunday.

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.

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 from Burbank to Little Tokyo to Santa Monica, its reach is bigger than ever.

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.

The famous Eat, Pray, Love pizza is a staple in Los Angeles, thanks in part to a charming Hollywood patio and these Neapolitan pies, which arrive big, blistery, soft, and ready for fast consumption.

This sports bar-meets-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 include homemade Goan sausage, roasted fresnos, and chicken tikka, making this a choose-your-own flavor adventure.

This New Haven-style specialist is hiding inside an underground sports bar in Glendale. It’s hardly the kind of well-known place to find some of LA’s best pizza, but that’s okay — those in the know DM early for orders of darkly burnished, thin, delicious pies.

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.

Pizzeria Bianco dishes out whole pies and daytime slices alike. Bianco has long split his time between LA and Phoenix, and he’s even growing his brand locally with Pane Bianco for slices and sandwiches nearby at the same Row DTLA complex.

Long Beach’s pizza destination is an ode to the New York-style. At this spot from Jonathan Strader and Jack Leahy, expect 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.