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Good Pizza in Alhambra Area?

Besides Petrillo's, does anyone know where I can get some good pizza in the Alhambra/San Gabriel areas. I always pass plenty of pizza joints along Valley Blvd and also Main St in Alhambra and would like to know if any of these places are worth checking out. Thanks in advance!

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  1. Angelo's on Valley west of Atlantic has pretty good pizza if you like the thicker-crust type. I used to take out from them all the time when I lived in the area and they knew my voice on the phone. These were the heaviest pizzas I've ever had that weren't the pan or Chicago style. You will be full on two slices.

    1 Reply
    1. re: monkuboy

      I agree w/ monkuboy. Angelo's has great pizza but you cannot order a large size or else the middle gets very watery.

    2. are you willing to go a little farther...monterey park...bollini's

      1. When we want something different than the special order thin crust at Petrillo's on Valley Blvd. we go to Tony's. Tony's is well worth the little drive over to San Marino.

        Tony's Pizza (Thin crust pis & Slices)
        2555 Huntington Drive (NE Corner at Del Mar)
        San Marino, CA 91108
        (626) 793-4114

        10 Replies
        1. re: JeetJet

          Tony's is great. Best pizza in the area.

          1. re: andytseng

            Thirded Tony's in San Marino. I think I'm fairly picky about pizza, and I think Tony's compares pretty favorably to the other NY style places in the greater LA area that I've tried. Whether it's better than Vito's or not, I think it scratches my nostalgic itch more. Joe's might be a bit better. It's unpretentious, has the right vibe (especially impressive considering this is in San Marino), and has reasonable prices.

            Bollini's is cracker thin; not really authentic Neopolitan or NY style, but worth checking out. Good for what it is.

            That said, this topic has been done to death (even for that area), so search the boards!

            1. re: will47

              I would have included Tony's as a rec but the OP was asking for Alhambra and San Gabriel. Next to Petrillo's, Angelo's is the best in those two cities but Tony's is better than Angelo's. Mmm Tony's.. It's only a couple of miles or so from Alhambra and well worth venturing beyond the city limits to try.

            2. re: andytseng

              just went to Tony's based on what people say here and i think i've had better pizza from domino's. the crust and the dough are too thick and tough. maybe i'm a picky customer since i grew up eating NY pizza but how can this pizza be called good? i think it's a step above frozen pizza.

              1. re: trolley

                I think the thickness of the crust is right, and while the bottom is crisp, the dough has never seemed tough to me, but rather just right. I grew up in NJ, and I think Tony's is very underrated for LA "NY style" pizza.

                Just out of curiosity, what (if anything) do you think is an example of good pizza in LA?

                1. re: will47

                  i think we're on a different pizza page. i just got back from NY and had a slice at my favorite pizza place. compared to what i had in NY tony's reminded me of ellio frozen pizza. crust same thickness as end crust. not enough sauce. dough was definitely frozen and perhaps old. i know most places use frozen dough but this was a bit too apparent that the dough was old. in the SGV the pizza closest to NY i've had was at mama's on fair oaks in so. pasadena. this is based on a regular cheese slice. when i got a whole pie it was a bit underdone and not as good as the slice i had. joe's in SM is pretty good as well.

                  1. re: trolley

                    I concur with you on Tony's pizza. After reading all the accolades on this board about their pizza, I was totally underwhelmed! The crust was thick and tough and the sauce and cheese were flavorless. It didn't even remind me of a NY style pizza. I have yet to find a good NY style pizza in the SGV and that includes Brownstone!

                    1. re: SoCal Foodie

                      I have never gotten the idea that the dough at Tony's is frozen, and I've certainly never had the crust and middle having the same thickness. For the record, I wasn't saying that Tony's is the greatest, just that it's pretty good for the area, and (for me), scratches the right itch. How do you tell that dough is "old"? It is good for dough to cold-ferment for up to 5-6 days (in the fridge, not the freezer).

                      Re: Brownstone -- Brownstone to me is not only not very good, but also completely inauthentic... the crust is WAY too thin. NY pizza is not supposed to be cracker thin, even though a lot of people seem to think it should be. The crust should be both crispy and soft at the same time (i.e., the bottom should be crispy, but the whole thing should fold). Brownstone's is just soft, and is so thin that it flops all over the place without you even folding it. I don't think the sauce there is very good either.

                      Even my gf, who's not picky about pizza at all, thought it was awful.

                      1. re: SoCal Foodie

                        i don't think you can find a good brooklyn pizza in all of LA....but if you do please tell me

                  2. re: trolley

                    You probably ate one that was sitting around for a while. I had one like that there once, but usually I've found Tony's to be the closest to NY pizza in the San Gabriel Valley and it's pretty good. Brownstone's in Eagle Rock is better, but the OP asked for SGV.

              2. Vittoria's on the corner of Valley and Fremont. Not sure how to compare the crust style to Angelo's, but i remember them being fairly similar.

                1. If you're willing to go to surrounding cities, I'd suggest Bollini's in Monterey Park, Mamma's Brick Oven Pizza in South Pasadena, or Avanti in Pasadena.

                  ~H.C.
                  http://la-oc-foodie.blogspot.com

                  4 Replies
                  1. re: AquaW

                    I'll third the rec for Bollini's. Very thin, crackerlike crust with nice charred bottom, if you're into that sort of thing.

                    -----
                    Bollini's Pizzeria Napolitana
                    2315 S Garfield Ave, Monterey Park, CA 91754

                    1. re: Professor Salt

                      Went to Bollini's for the first time on Sat with the hubby for lunch, a little pricey. We decided to eat there, 2 small pizzas, 2 sodas and 2 slices to go, almost 40 bucks with tax and tip.

                      1. re: puffalumpy

                        I think you can order a large half and half there. Add a salad and you can get away for ~$25.

                    2. re: AquaW

                      Just went to Mamma's Brick Oven Pizza on Sunday night. We got the white pizza and a penne carbonnara. Penne came with a salad and garlic knots. Garlic knots were so yummy and tender. Crust on the pizza was crispy and chewy in certain spots. I really enjoyed it. I'm looking forward to trying their other pizzas and sandwiches too!