Los Angeles is an anomalous pizza town, having come to the game late by American standards. This is the city that birthed the Mozza-style California pizza tradition, and Wolfgang Puck's own signature salmon iteration — to say nothing of the odd shapes and flavors found everywhere from Koreatown to Pizza of Venice in ... Altadena? Luckily there's room for all of it, as Angelenos continue to scarf down slices and whole pizzas with ever-increasing frequency.
One of the most interesting sub-sets of LA pizza is the thick crust style, which encompasses big Sicilian square slices, Detroit-style goodness, the venerated grandma pie, and the still somewhat hard-to-find Chicago-style deep dish. All are unique in their own way, but share enough commonality to never be confused for Neapolitan pizza, or even the doughier, puffier stuff being cooked up at places like Cosa Buona in Echo Park. This is thick crust, hearty-eating kind of pizza, and it's on the rise across Los Angeles.Read More