Best Pizza in El Segundo, Playa, M.B., Hermosa, Redondo area?
- Jeff Shore Mar 27, 2002 02:10 PM
So, who has the best Pizza in the coastal South Bay area -- including El Segundo, Playa del Rey, Manhattan Beach, Hermosa Beach, Redondo Beach? (Okay, I'll throw Westchester & Marina del Rey in for good measure...)
We've tried Mama D's in M.B., Anthony's in El Segundo and found both of them good; at Mama D's the pizza was probably the weaker link among the other stuff we ordered.
Meanwhile, there's a place in a mall at Sepuleveda & Mariposa called "California Eatery" (address: 630 N Sepulveda Blvd # 4b, El Segundo, CA 90245; Phone: (310) 322-2254) that has an excellent pizza.
We've tried Antica Pizzeria in Marina del Rey; adored it once, were slightly underwhelmed a second time.
But, we're always curious for new ideas...
I've chimed in on this issue numerous times. Since the only good pie is NY style, the only places worth mentioning do a good job with thin crust.
Pedone's - Riviera Village, Redondo Beach
Brooklyn Brick Oven Pizza - Manhattan Beach (on Sepulveda just south of Artesia)
Pedone's has excellent by the slice options, made-to-order.
I'm sorry there is just no really good NY pizza in LA! In the decade+ that I've lived here I've tried every suggestion & been dissapointed time after time. I have a list of places from earlier links that I've yet to try (Two Guys Pizza & Berry's) but I remain skeptical. In my opinion Jonnies is horrible, yeasty, doughy crust; too sweet sauce & flavorless cheese- GROSS!
Why can't any LA establishment get NY pizza right? Ultra thin crust w/just a smidge of sauce & cheese that combine to become one perfect topping????? I've heard the theory that true NY crust is dependent on NY tap water......excuses excuses.
I've taken to making my own pizza at home!
I made a point of trying alot of Pizza when I was in New York and it was never the same way twice. Crispy, doughy, rubber cheese, creamy cheese, swimming in sauce, just a brushing of tomato paste, it was all over the board. We have the same thing here. The best pizza that you liked in New York is your preference and it probably only is made that way at that place. Even with chains, the pizza is different at each location. I put alot of effort into finding the New York pizza that so often we are told can't be made here. I had alot of very good pizza but nothing that was not available here. I also think that my pizza that I make at home is the best.
re: Morris Malken
I keep a sourdough starter in the fridge at all times. I add flour and water to the starter and wait a few hours until it foams. I add 1 cup starter, 1 cup warm water, 2 cups bread flour, 1 1/2 cup semolina flour,
1 1/2 teaspoon salt and 1 tablespoon sugar and a splash of olive oil. Mix and knead everything together for 15 minutes or let a bread machine do it.
Let it rise for an hour. Divide the dough into 4 pieces. Put a Pizza Stone in the oven and turn it up all the way (do this one hour before you want to bake the pizzas). Pull or roll the dough out very thin and place it on a piece of parchment paper, paint the dough with olive oil. Top with Costco Buffala Mozzerella cut into chunks, fresh ripe Roma Tomatoes sliced, spoon dollops of Costco Pesto Sauce in the gaps on the dough and sprinkle with salt and freshly ground pepper. Slide the parchment paper with pizza onto the stone and bake about 2 minutes and then remove the parchment paper. Bake about 8 minutes more until the toppings bubble and the crust browns. You can make the next pizza while the first one bakes. Careful, these can turn into an addiction.