LAGuide

The Best Pizza Places In LA

The top pizza places in Los Angeles, according to us.

When we first wrote this guide, LA was not a pizza town. Now we’re surrounded by more new and incredible places than bitter New York transplants know what to do with. Which is why it was time for us to give you an updated ranking of LA’s best pizza.

Before you get into these top spots, however, you should know that we’re only talking about the pizzas themselves—not the restaurants overall (if you want to know how we feel about those, you can read their full reviews). Now that we’ve provided this disclaimer, go eat some incredible pizza.

The Spots

Sometimes we want chewy, nicely charred Neapolitan pizza and we want it fast. This is what Pizzeria Sei does best. The bare-bones Pico-Robertson restaurant has a small menu of seven slightly puffy, crimped-edge pies, including a briny but not-too-salty Neapolitana with capers and anchovies, and the Bismark, which balances prosciutto, egg, and fior di latte but is never too decadent. Grabbing a seat here usually means sitting at the bar around the dome-shaped oven as you watch your pizza blister to life in a matter of minutes, making it easy to be out the door in well under an hour.

Just thick enough and speckled with browned, bubbling cheese, the pizzas at this Indian sports bar in Silver Lake look like something you’d find at a Chuck E. Cheese dining hall, but with a Desi twist. When they hit the table your nose gets whacked with fragrance: tandoori-roasted onions, spicy green chili chutney, and a curry-based tomato sauce they need to jar and start selling ASAP. Pizzas come in 12- and 16-inch tins and are divided between build-your-own and specialty options. Our favorite is the green chutney pijja, which is essentially a cheese pizza slathered in a lively pesto-colored sauce and dusted with a crunchy, coarsely ground masala mix.

The proliferation of Detroit-style pizza shops in LA since 2020 has been pretty extraordinary. But as more places open up, it’s becoming increasingly more difficult to know which ones are doing it right and which ones are just cashing in on the trend. Quarter Sheets is doing it right. The former pandemic pop-up now resides in a small space in Echo Park with a rabid follower-base that sells out the pizza daily. The focaccia-like crust is thick and crispy with inch-high edges that crackle and snap under each bite. The interior, on the other hand, is soft, pillowy, and soaks up the sweet red sauce that’s striped across the top. Be sure to get whatever the housemade dessert is that day, too.


The crust on Ronan’s Neapolitan pizza is perfectly-charred and slightly chewy, with pops of flavorful ingredients that are ideally ratioed across every slice. Start with the margherita for a showcase of Ronan’s expertise at its simplest, then move on to much wilder, ingenious creations like the Philippe's-inspired French dip calzone, stuffed with rare roast beef and hot mustard. These are precisely engineered pies: the guanciale and ricotta-topped Sweet Cheeks is the perfect combination of sweet and spicy. Also, there’s a burrata dish on the menu here that’s so good it deserves its own documentary.


Side Pie started out as a pandemic-born pop-up operating out of a literal backyard in Altadena. These days, it’s moved down the street to a local restaurant space, which means it’s even easier to get ahold of their excellent product. Unlike similar wood-fired shops around town, Side Pie’s pizzas are massive with big, greasy pieces that you can fold in half and eat while sitting on the curb pretending it’s 3am in lower Manhattan. The pepperoni, ricotta, and basil-topped “Altadena” is our favorite option, because the ingredients complement each other nicely, but we also love the “Kevin Lyman.” It’s essentially their version of a white pie and comes with a light cream base and topped with ricotta, mozzarella, parmesan, and garlic. Order through their website or by texting (707) SIDE-PIE.

The Valley is filled with old school pizzerias with loyal followings and fans who bicker over which is best. Our allegiance is to Dino’s. With over 38 specialty pizzas, the menu at this Burbank classic can feel a bit chaotic, so we’ll narrow it down: get the lasagna pizza, topped with Italian sausage, meatballs, and whipped ricotta. It’s a pizza that could easily be messy, but the expert placement of toppings and a crispy, medium-thick crust keeps it all in harmony. Dino’s runs a swift takeout operation, but make time to eat in their kitschy dining room, which feels like a sunroom at someone's grandparents' fishing cabin.


Opened by the co-owner of Hatchet Hall and the former executive chef at L&E Oyster, Little Coyote in Long Beach feels like a true throwback, the kind of casual pizza place that suburban kids begged their moms to stop at after picking up a video from Blockbuster. The pizza itself comes closest to New York-style, with massive slices, crispy thin crust that’s been buttered within an inch of its life, and classic toppings that range from pepperoni to sausage and mushrooms. Of them all, the white pizza—with spinach, ricotta, and mozzarella—is our favorite on the menu.

This small Argentinian market in Glendale really has it all—wine, pastries, empanadas, and a butcher—but while doing some light grocery shopping, make sure you prioritize the fugazzeta. It’s essentially the Argentina equivalent of a stuffed-crust pizza, with generous amounts of ham, cheese, and cooked onions spread on top, plus more ham and molten cheese tucked inside. They offer a cook-at-home version, but if you want it piping hot for takeout, call ahead—it takes about a half-hour in the oven to cook.

If you’ve ever wondered what might happen if someone combined a grandma-style rectangular pie and Sicilian-style thick crust, first off, let’s be friends. Second, De La Nonna in the Arts District is doing just that. The focaccia-like pies here have a hefty crust that's golden-crisp on the bottom, but still puffy and soft under layers of sauce and cheese. Purist options like a margherita with fresh mozzarella are done justice, but they also nail busier topping combos that rotate seasonally: roasted Japanese sweet potato with dollops of tangy pesto or charred kale and pancetta. Add a massive patio, the occasional live DJ set, and a stellar drink menu and you’ve got a low-key pizza party you’ll want to brag about to your friends later.

Phoenix’s most famous pizzeria has finally landed in LA and it’s doing what it has always done best—make the thinnest crust imaginable without compromising any of that great bready chew we crave. Located inside ROW DTLA, pies here come out crispy from the oven with a sturdy bottom to prevent unwanted sauce-induced sogginess, but soft enough to fold your slice without it snapping like a wafer. There’s a full dinner menu in the works, but Pizzeria Bianco warrants a trip now for its by-the-slice offerings at lunch, which come topped with things like a deeply tomatoey marinara and Calabrese salami, or a delicious spinach cheese sauce that tastes like a dip we’d eat too much of on Super Bowl Sunday. 


Thanks Pizza in Koreatown reminds us of the kind of pies we devoured as kids at skate rink birthday parties: affordable, personal pan-style ones, only now they’re topped with unexpected combinations of high-brow ingredients. The garlic chicken pizza is a little spicy with a sweet, pungent kick from the blue cheese, while the mascarpone pizza—topped with basil pesto, cream cheese, and yes, mascarpone—is sweet, tangy, and herbaceous, and somehow feels both nostalgic and novel at the same time. Each pizza is available in two sizes, 9- or 12-inch, and everything on the menu costs less than $18.


Oste is doing something different from other pizzerias around town and it’s called pinse. Unlike Neapolitan or Detroit pies, these oblong Roman-style flatbreads look like a dense focaccia but are uniquely light and crunchy, making it deceptively easy to put away more than a few slices in one sitting. There’s a dozen pies on the menu including a quatro formaggi and a marinara with white anchovies, but it's the mortadella pinsa that still creeps into our dreams. Thin, buttery slices of mortadella are folded over every inch of crispy dough, with big dollops of creamy stracciatella and crushed pistachios showered over the top. 


U Street is a tiny pizza shop in Pasadena that’s run by the same crew as Union, one of our favorite Italian restaurants in LA. While Union focuses more on pastas, the name of the game at U Street is crackly-crusted, New York-ish-style pizza with tons of California influences. Think red sauce made from local tomatoes and toppings that range from Fresno peppers to Petaluma mozzarella. Our favorite pies are the briny, buttery clam pizza and the vodka pepperoni, which comes with swirled with a housemade vodka sauce we audibly professed our love to when we first tried it. Also, make sure you order some of their silky-smooth soft serve–the flavors change daily, but if the chocolate and vanilla swirl is on the menu, get that.


We first became obsessed with LaSorted’s brick-oven pizza in 2020, during their limited run as a pop-up. These days, you’ll find them at a takeout window in Silver Lake, a space they share with one of our favorite bakeries, Gemini Bakeshop. Maybe it’s the new brick-and-mortar digs, or the power that comes with being so close to Dodger Stadium, but the latest iteration of LaSorted's (like Lasorda, get it?) has earned a place in the LA pizza pantheon as well as our stomachs. The crust is perfectly chewy and bubbly, and toppings range from burrata to artichoke pesto to giardiniera. Our top pick is the “Spicy, But Oh, So Sweet Boy,” a version of the now-ubiquitous  pepperoni and hot honey combo set off with Fresno chiles and fresh garlic.


Operating inside Phorage in West Hollywood—with a second location now in Long Beach—this pop-up is run by Detroit native who is cranking out the kind of real-deal, Detroit-style pizza that reminds us of Buddy’s or Jet’s (for any Motor City expats reading this). The crust is perfectly golden and crispy with a light, airy center that makes taking down a whole pie by yourself very doable. Standouts are the 1946, which comes topped with a red stripe—not the beer, it's Detroit code for a thick ribbon of marinara—and crushed oregano, and the Goomba, topped with pepperoni and fennel pollen.


Located in that busy intersection of Sunset Blvd., between the 76 station and Mohawk Bend, Cosa Buona is a casual, neighborhood hangout where the food never misses a beat, provided you don't mind honking horns and cars making illegal left turns outside. The puffy crust on the pizza, designed by the chef who also runs Silver Lake star Alimento, is properly blistered and chewy. Topping combinations aren’t here to do anything crazy but are nevertheless excellent, ranging from a classic margherita to a sausage pie with mustard greens and slightly spicy chilis. Order a side of smoked mozzarella sticks along with your pie if you know what’s good for you.


There’s a reason this Italian restaurant in Hollywood has been cooking pizza since the 19th century (the original is located in Naples, Italy): their chewy, bubbly-crusted Neapolitan-style pies are spot-on delicious. If it’s your first visit, go for the margherita (skip the extra cheese, it throws the whole thing off) because it’s the basis for all other pizzas at L’Antica. That said, our favorite is the Bianca—no sauce, double mozzarella, pecorino, and basil. It’s cheesy, oil-drenched greatness that almost makes you forget how mediocre the non-pizza dishes are here.


Prime Pizza offers pizza by-the-slice if you go to the original tiny shop on Fairfax or their new locations in Little Tokyo, Burbank and the Westside, but it can honestly be hit or miss. So use Prime for what it does best: delivery. And if you live near one of those areas listed above, there probably isn’t a better option when it comes to unfussy, high-quality pizza brought to your door. At around $28 for a large pie, these babies are massive (and delicious) and could easily feed 3-4 people depending how sober everyone is. The sausage-kale pizza just might be the best one on the menu.


The Westside is pretty underrepresented in the LA Pizza Olympics, but that doesn’t really matter, because Santa Monica has Milo & Olive. This sourdough pizzeria works equally well for weeknight dinners with friends or a date, but we'd be lying if we didn't tell you it's a go-to Westside takeout crutch. Go for the mushroom pie, which comes sprinkled with lemon zest and parmesan, and the pork sausage pizza hits the spot if you're looking for a tomato base. Do not ever forget to also order a garlic knot.

At Thai Curry Pizza in Long Beach, you'll encounter pies that sound wrong in theory, but taste extremely right in practice. Alongside takeout staples like papaya salad and pad see ew, this strip mall gem offers mashups that layer Southeast Asian flavors onto crispy leopard-spotted crusts. The tom yum pizza in particular is a masterpiece, topped with gooey mozzarella, mushrooms, tomatoes, cilantro, and just enough tom yum paste to create an explosion of spicy-sour flavors. Dip any leftover crust into their panang curry sauce, which you can (and should) add on the side for $2. There are a couple tables in the dining room, but most people take their orders home or to a nearby beachfront park, where they can lay horizontally and ponder what other promising food remixes should see the light of day.


For years, Apollonia’s was one of our Mid-Wilshire pizza go-to’s, thanks to their crispy thin crust and fresh toppings. But it wasn’t until they quietly added an off-menu square pie in 2019 that things were really taken to a whole new different level (many accolades and well-deserved attention followed). With crunchy, inch-thick crust and a spongy, light interior, this is pizza you drive across town to try. At $40 for a whole 10 by 14-inch square pie, there’s going to be a little sticker shock, but know that one of these babies can easily feed two for a week.

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