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Aug 3, 2009 01:11 PM


Everyone has their favorite and mine is VITOS. Thin crust doesn't get better than this. It is CONSISTENTLY excellent. On Saturday I had three slices:

Slice #1: white pie with fresh ricotta and homemade pesto

Slice #2: sort of a meat lovers with sausage, pepperoni, meatball and cappocola

Slice #3: white pie, no pesto, add thick slices of fresh mushroom

I enjoy their pizza because of the cheese/sauce ratio, freshness and consistency/bite of the dough.

If there is better, I'd like to know where...

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  1. There isn't.

    I find the crust at TOMATO PIE to be fantastic, but their quality of ingredients not up to vito's snuff.

    my GF loves the crust @ GARAGE PIZZA, but I found it a touch too crackery for my taste but I know alot of people who love it like that

    I've had a truly epic slice of pizza @ RICHIE PALMERS at the Americana, however it was absurdly expensive and they are very inconsistent

    In summary, there is no better pizza in LA than Vito's

    1. I like Vito’s so don’t get me wrong. It is good for what it is and if I am nearby (maybe 1x ea month) I will have a slice. But you mention sausage and pepperoni. I have tried Vito’s sausage and pepperoni and the reason I never ordered it again is because the quality, texture and falvor is too much like a cheap NYC style. Hey, that is what some people are looking for but I am sorry, NYC has no clue what good quality sausage and, pepperoni is. For the good stuff order a thin crust sausage pepperoni at Petrillo’s. Now maybe you won't think it is good since you say Vito's is perfect but that is OK with me also. If you do try Petrillo's you will also have a better quality cheese. In fact, I just had a Petrillo's thin crust cheese Friday night and the crust, sauce and cheese was PERFECT. You just gotts to specify "Thin Crust."

      833 E Valley Blvd
      San Gabriel, CA 91776
      (626) 280-7332

      1. My wife and I swung by Vitos tonight with thoughts on just having a slice each for a "snack" before moving on to other cultural adventures.

        We succeeded, had our slice each (Cheese for me and the "Meat Lovers" for my wife), and both of us thought they were absolutely delicious ... so much so, that we left and then returned 15 minutes later to actually eat dinner, having a couple more slices each.

        The crust at Vitos is close to perfection, with just the right amount of chew but not so much so that your jaw aches and aches from eating it. Great flavor too. The sauce is spot-on, with the right tomato-y, spicy, sweet balance.

        This is like old-school NY style pizza at its best in LA, though I will admit I have not tried every place. I am VERY happy to have tried Vitos finally, and I will absolutely be back again.

        1. I love Vito's.

          Their best stuff, I think, is their white pizzas - white with ricotta and pesto, veggie white...

          1 Reply
          1. re: Thi N.

            Agree, except I add fresh garlic!

            Vito's Pizza
            846 N La Cienega Blvd, Los Angeles, CA 90069

          2. Brooklyn Pizzeria on Tampa in Reseda. I have posted about this place recently. Great char on the thin crust, sausage that actually tastes like sausage, hand thrown and not cookie cutter round. It blows D'Amore's away.

            15 Replies
            1. re: TomSwift

              I want to try this place so bad but I can't stop myself from entering Fabs

              1. re: ns1

                Was at Fab today for a Ripper for lunch, with garlic tots. I had planned to go next door for a slice of pizza for dessert but they only had pepperoni. In any event, after next Monday Fab will be swarmed so you'll have an excuse to go to BP.

                1. re: TomSwift

                  oh it's next monday? I've been going every chance I get so I can get my fix in first lol

                  1. re: ns1

                    I must be addicted. I went there today for a steam dog, grilled onions and bald eagle mustard relish. Yup, next Monday. Joe says Monday will be OK (no swarm) because the show doesn't air here until 10:00, past closing. However, those who have dishes will get the east coast feed at 7:00 our time and will be able to decend before closing. They have a new mustard, "Stadium Mustard," from Cleveland - very subtle with Dijon overtones. Hero was in yesterday and, by my count of the dogs on his tray and his empty containers, he had about 12 bacon-wrapped dogs. Awesome.

                    1. re: TomSwift

                      My current dog is the brat w/BE mustard relish + onions + sauerkraut. truly perfect. their cowboy dog was pretty good too.

                      1. re: ns1

                        This is getting far afield from "PERFECT pizza," but I've had that very combination - excellent. Haven't yet tried the cowboy dog. And why does he put mayo on dogs?!?

                        1. re: TomSwift

                          Probably he likes it. Same reason I do.

                          1. re: Will Owen

                            Well Will, I trust your taste so I'll give it a try. The special dog this week is the New England dog, sweet & spicy onion relish, a grilled dog, deli mustard and a little mayo. Sounds like tomorrow's lunch to me.

                            1. re: TomSwift

                              Just because you trust my taste doesn't mean you'll like what I like. Many perfectly normal, intelligent people find mayonnaise revolting in and of itself, much less on (horrors!!) a hot dog. Or hamburger.

                              But NEVER on pizza (just to stay however feebly on-topic).

                              1. re: Will Owen

                                I agree, and I commit only to giving it a try, not to liking it. To stay on topic, who knows, I may take one look at the dog/mayo mutation and go directly next door to Brooklyn and have a couple of slices. Hope thay have something in addition to peppeoni.

                                1. re: TomSwift

                                  I'm an idiot, and despite having read this thread did not realize what show you guys were talking about, so I went in this afternoon to try my first Ripper.

                                  Holy Moly, the place was SLAMMED! I figured going in at 3 would be a great time, and thankfully I went in then as I got one of the last Rippers, a Bald Eagle, and a side of Tots.

                                  After waiting 35 minutes for it, I got it and man was it freaking AWESOME! Reminded me a bit of Crif Dogs in NYC, though I still think theirs are better. But that being said, this place will definitely make it on to my immediate rotation list. Even with the wait it was an outstanding dog, with some great tots to boot -- not too salty, and just lightly seasoned, with a crisp exterior and pillow-y, potato-y goodness inside.

                                  And, in the interests of keeping this on topic, afterwards I stopped next door at Brooklyn Pizzeria to try a slice. It was just ok ... maybe I was spoiled by trying Vitos just last week, but this just does not compare. The crust was a bit too thin, not chewy enough, and I got hardly any sauce flavor (and what I did lacked that nice tomato burst I love).

                                  I can't in good conscience go here, but a large part of that is I will never be able to pass on Fabs.

                                  1. re: a213b

                                    On your next visit to Fab try the GARLIC tots. You willl think you've seen God. I agree that Brooklyn's slices are dreadful. Still, their whole pies, IMO, are pretty good for a thin crust place. Incidently, the "Bald Eagle" mustard relish is named after a friend of Joe's who, (surprise) is bald and is nicknamed the Bald Eagle. Since the show I've braved the crowds twice for lunch but 3 times have driven there, seen the mob scene on the sidewalk (where is LAPD crowd control when you really need them?) and turned around back to the office. I'm glad you are adding it to your list; when the hoopla from the show wears off I want Fab to have a still stonger customer base so that it doesn't go the way of the lamented Wiener Factory or Rubin's Red Hot.

                                    1. re: TomSwift

                                      Yeah, I was going to try the garlic tots but figured that on this, my first visit, I should go with how they prepare them. Trust me, I will be back soon, and even called a couple friends who live in the Encino/Tarzana area to tell them we must go soon, as I'm already craving it again.

                                      The woman working the register was super nice (Joe's wife?), although she did seem surprised when I mentioned it was my first time, and then when she asked if I'd seen the show I gave her a completely blank look like she was a Martian.

                                      1. re: a213b

                                        That delightful woman is Susie, Joe's wife. The litle girl (well, maybe not so little) is their daughter. Be sure to sign up for their email news letter that announces their weekly "special" dogs and claims that it will tell us when the "slack" times are so that the regulars can avoid the crowds generated by the show.

              2. re: TomSwift

                I don't get over the hill much, but I'll have to give this place a try next time I'm up that way (like this week, mwahaha). Thanks, Tom.

                I thought they might be related to the defunct Brooklyn Pizza, formerly in Huntington Beach & Costa Mesa, but they're not. I called to confirm just now.