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Apr 5, 2009 04:00 PM

Who has the Best Pizza Margherita (Neapolitan Style)?

I love Pizza Margheritas.......I think often times pizza places focus on putting too much junk on a pizza. Sometimes simpler is better! Where do you guys think has the best, most authentic Neapolitan style Pizza Margherita (preferably in the South Bay, but am willing to drive a distance for one)? I want that pizza to make me believe I'm in Naples when I eat it.

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    1. I had a really good one at Madeo's last month. I'm go out on a limb and say it was the best neapolitan pizza I've had in LA. I hesitate to say anything was best for fear of attack from some of you hardcore chows, but sorry, it was really really good, pricey for pizza but damn good.

      1 Reply
      1. re: LMelba

        Yeah, I had it right before the new year, and still thinking about it even though Madeo's is by no means a good restaurants. And it's significantly over 20 bucks for a small pizza and add in a tiramisu and a soda and you're already at 40 bucks for a dainty though good lunch and they'll probably also give you dirty looks if you only order a pizza, soda. but otherwise good stuff.

      2. I've had good luck at Antica Pizzeria in Marina del Rey. While I've never been to Naples, or even NYC for that matter (except for a stopover), this place hits the spot for me when it comes to Napoli setting the rules. It's not a fancy nor trashy place - pretty much in the middle, next to the Soup Plantation on the second floor of the shopping center on the north side of Maxella.

        Antica Pizzeria
        13455 Maxella Ave, Marina Del Rey, CA 90292

        17 Replies
        1. re: bulavinaka

          i second bulavinaka's recommendation of antica pizzaria for neopolitan pizza.
          they even import the flour they use from italy.

          1. re: westsidegal

            Wow - they actually import their flour? Amazing! I had heard that they were serious about the whole Naples thing, but I guess they are very serious- good to know!

            1. re: bulavinaka

              it's quite good. I'm told it's closest to the style you find in Naples.

              I also like - completely different style - the pizza margherita at pomodoro (NOT THE CHAIN) on westwood blvd, west side, about two blocks south of wilshire.

              1. re: Jerome

                Good to know on both counts - thanks! My only issue with that section of Westwood Blvd is parking (I brought this up on another recent thread as well). Any tips? TIA.

                1. re: bulavinaka

                  i've never had trouble in that stretch. if you go a few blocks west off midvale, you should find something, but look on wesetwood blvd; places open up rpretty quickly ( this is south of wilshire).

                  1. re: bulavinaka

                    also, if there's a ucla film going on at the hammer - (getting out after 10), you can park at the Hammer for $3, walk out etc. Make sure that the archive screening is going while you're eating. otherwise , you might be stuck without your car.

                  2. re: italgal

                    I was here two days ago. The crust was all wrong and the center of the pizza was a soggy mess. Fail!

                        1. re: ReelMike84

                          Ugh, completely agree with you! First, last and only time I went to Antica. Ttheir food was a horror to the tastebuds.

                          1. re: baloney

                            if you don't like antica, give THE GOOD PIZZA in westchester a try.
                            the general consensus of my group is that their margherita tastes better than their vegetarian.
                            on emerson north of 80th.
                            they only serve slices or large-sized pizzas

                          2. re: ReelMike84

                            I've never had a soggy pie at Antica, but it's not out of the realm of possibility. Many Neapolitan pizzas I've eaten at other places have suffered from this problem. I think it's the fresh mozzarella and relatively short cooking times. Certain toppings contribute to the problem.

                            What kind of pie did you have? And is it possible you're just not a fan of the Neapolitan style?

                      1. re: Jerome

                        I always wondered about Pomodoro, And I always thought it was not part of a chain. That is good to know. How's the other dishes here at Pomodoro in Westwood on Westwood Blvde? Good eggplant parm, veal parm, and hows the tiramisu? And it's all reasonably priced right?

                    1. re: westsidegal

                      Third Antica...and I didn't even know about the flour! It's a certified neapolitan pizzeria, which means they use traditional Italian ingredients and techniques, so that makes sense. About my only complaint with the place is the service -- the older Italian gentleman is kind of a jerk.

                      1. re: a_and_w

                        Hey a&w, Id love to know what Peppe Miele said/did for you to be so hostile towards him...did you ask for pineapple on a pie? Also, I dont particularly care for the overly soggy "center" of the traditional Napolitan pie so I order it well done. The crust, though, is as good as it gets, though I admit it simply may not be everyone's taste. After all, who sells the most pizza in the world?

                        1. re: lapizzamaven

                          "Jerk" is probably too strong lol! He made a really bad impression the first time I visited, seating me right next to the only other couple in an empty dining room (they were lovebirds who clearly wanted privacy), and refusing to tell me what brand of olive oil they have on the tables. He's also ignored me on subsequent visits, forcing me to flag down bus boys for service. The pizza is fantastic, so I keep coming back, but I now typically get takeout from the counter, where the guys are a LOT friendlier.

                  3. Bollini's

                    I've heard that Ortica in Costa Mesa is also very good, but have not been.

                    3 Replies
                    1. re: ipsedixit

                      And at Bollini's you can watch your pizza bake in their Italian oven, where the wood fire burns brightly off to the side of the thin pies, adding smoky flavor and creating the intense heat required for pizza napoletana crust.

                      1. re: sbritchky

                        I like Bollini's ultra-thin crust and cheese used oh so sparingly. just wish it were a tadbit closer to west LA.

                      2. re: ipsedixit

                        agree about bollini's...i believe the chef lived in naples just to learn how to make pizza

                      3. Thanks for the suggestion guys! I think Antica is the closest near me, so I'll have to try that first!