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Excellent Pizza in OC?

j
josephnl Jun 29, 2008 03:50 PM

I love good pizza...thin crust, Chicago style, any kind. Two things that for me are requirements are an excellent crispy crust (I hate soggy crust) and first class traditional ingredients...I don't like pineapple or barbecued chicken pizza...just excellent cheese, Italian meats, good vegetables and of course, a good sauce. I have had a terrible time finding really good pizza in OC. Does anyone out there know of some place that they think has excellent pizza.

  1. b
    brentbacher Jul 1, 2008 12:58 PM

    the best that I have found is located in Long Beach, slightly north of OC.

    La-Parolaccia
    2945 East Broadway
    Long Beach, California 90803
    (562) 438-1235

    http://www.laparolacciausa.com/

    1. p
      patriciarebecca Jun 30, 2008 06:24 PM

      In San Clemente there's Pizza Port. Good pizza and they brew their own beer. Yum!

      1. s
        stuffed Jun 30, 2008 04:00 PM

        Tony's Little Italy in Placentia for Chicago style http://www.tonyslittleitaly.com/

        Mammalucco's in Brea for Bronx style http://www.mammaluccos.com/

        1. russkar Jun 30, 2008 12:42 PM

          Tony's Pizza, Placentia (Chicago Style)

          1 Reply
          1. re: russkar
            Das Ubergeek Jun 30, 2008 01:06 PM

            Second this. Also, in Anaheim, I love Luigi's D'Italia and Marri's.

          2. i
            I got nothin Jun 30, 2008 12:30 PM

            While I wouldn't go as far as calling it excellent, I do enjoy the pizza at Nick's Pizza in Costa Mesa. It should meet your 2 requirements: crispy crust (a thicker crust) w/ traditional ingredients.

            http://www.nickspizzapasta.com/

            1. 1000steps Jun 30, 2008 08:09 AM

              I don't get there nearly enough since I moved but I still think that "Big O to Go" in Mission Viejo is the best.

              5 Replies
              1. re: 1000steps
                JAB Jun 30, 2008 05:00 PM

                While Big O to Go has excellent ingredients / toppings, it should be noted that their crust is a cracker crust which I personally don't prefer. In the MV area, I like Antonucci's for excellent pizza.

                1. re: JAB
                  i
                  Itslikeimsayin Jun 30, 2008 05:21 PM

                  The original post calls for a crispy crust, though. On that requirement, I'd definitely recommend Big O over Antonucci's.

                  1. re: JAB
                    n
                    NYN8IVE Jun 30, 2008 05:32 PM

                    Antonucci's is very good but the best NY Style is Rocco's in Mission Viejo at The Kaleidescope Center on Crown Valley & I 5. Superb White Pizza and any type is available by the slice.

                    What is Big O to Go? I've lived here for almost 20 years and never heard of it?

                    1. re: NYN8IVE
                      JAB Jun 30, 2008 09:18 PM

                      Big O to Go is located on the S/W corner of Marguerite & Jeronimo. Their cracker crust is not to my liking but, their cheese and toppings are very good. They also don't use the typical pizza box but, serve it on a piece of cardboard and then wrap it in foil.

                      1. re: NYN8IVE
                        JAB Jun 30, 2008 09:20 PM

                        Rocco's doesn't hold up to that locations previous incarnation as Franco's. Now, that was a pretty decent NY pie for MV.

                  2. kingkong5 Jun 29, 2008 04:59 PM

                    I like Cortina's in Anaheim, at Brookhurst and Orange Ave. (it's not on the corner, it's on Orange a little east of Brookhurst).

                    http://www.cortinasitalianfood.com/

                    Check out the Italian Market next door for some other wonderful goodies!

                    2 Replies
                    1. re: kingkong5
                      h
                      HBfoodie Jun 30, 2008 03:40 PM

                      Cortina's has a delicious special NY-style pizza on their menu for those of you who prefer thin crusts.

                      1. re: HBfoodie
                        OCAnn Jun 30, 2008 04:08 PM

                        Thanks for that; I wouldn't have known that NY style = thin crust. I'm guessing that Chicago style = thick crust then?

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