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Unforgettable PIZZA CRUST you ever eaten in Southern California

c
collegedad35 Jun 15, 2011 11:01 PM

On my visit to Vancouver last year, I had the most unforgettable pizza from Romano Pizza, downtown Vancouver. The crust was so good, it stayed yummy next morning after reheat on the hotel's coffee burner. They also put sesame on the crust. I am still searching for a comparable crust in OC or LA area. Have you ever eaten a pizza that you never forget the taste, especially the crust ? I am looking for a good pizza, not only because the fresh ingredients but because the crust is unforgettable.

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  1. m
    maudies5 RE: collegedad35 Jun 16, 2011 10:09 AM

    Pizzeria Mozza

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    Pizzeria Mozza
    641 N. Highland Avenue, Los Angeles, CA 90036

    9 Replies
    1. re: maudies5
      b
      BSW6490 RE: maudies5 Jun 16, 2011 11:59 AM

      Baronies

      1. re: BSW6490
        t
        Thor123 RE: BSW6490 Apr 19, 2013 03:20 PM

        Love Baronies. The best ever was La Barbaras. Unfortunately, long gone!

        1. re: Thor123
          wienermobile RE: Thor123 Apr 19, 2013 03:24 PM

          Agree with La Barbara's. Best ever.

          1. re: Thor123
            j
            jgilbert1000 RE: Thor123 May 3, 2013 04:25 PM

            Do you mean Barone's Pizza in North Hollywood?

            1. re: jgilbert1000
              t
              Thor123 RE: jgilbert1000 May 3, 2013 08:59 PM

              Yes. If you have not tried it, give it a shot and provide your feedback. Nothing like hit from an old school standpoint and one of the first thin crust pizza. Beyond good.

        2. re: maudies5
          d
          debra RE: maudies5 Jun 16, 2011 02:55 PM

          I'd second the crust at Mozza. Absolutely memorable, but then it's also not your traditional pizza crust, it's been designed by an exquisite baker. It's got crunch, some chew, yet I somehow feel like flaky pastry is a term that feels right at home describing that crust as well. Enjoy!

          1. re: debra
            m
            maudies5 RE: debra Jun 16, 2011 05:53 PM

            Great description of Mozza's pizza crust.

            1. re: debra
              h
              hong_kong_foodie RE: debra Jul 22, 2011 12:15 PM

              Mozza's pizza crust is very good indeed.

              1. re: debra
                j
                JudiAU RE: debra Jul 22, 2011 09:52 PM

                Mozza. Amazing bread/crust.

            2. t
              TailbackU RE: collegedad35 Jun 16, 2011 02:40 PM

              Mother Dough and Mozza both have amazing crusts.

              1. r
                rasputina RE: collegedad35 Jun 16, 2011 02:58 PM

                Sammy's Woodfire.

                3 Replies
                1. re: rasputina
                  wienermobile RE: rasputina Jun 16, 2011 06:06 PM

                  A new Sammy's Woodfire Pizza is opening next month at Plaza El Segundo in El Segundo on Sepulveda Blvd across from Whole Food. I really do like Sammy's whole wheat crust.
                  http://www.sammyspizza.com/

                  780 B-South Sepulveda Blvd.
                  El Segundo, CA 90245
                  310-335-9999

                  1. re: wienermobile
                    wienermobile RE: wienermobile Jun 17, 2011 02:02 PM

                    I also like how light and crispy the Pitfire Pizza crust is.

                    -----
                    Pitfire Pizza
                    108 W 2nd St, Los Angeles, CA 90012

                    1. re: wienermobile
                      westsidegal RE: wienermobile Aug 21, 2011 09:21 PM

                      just as information for the board:
                      Sammy's Woodfire Pizza charges $10 corkage.

                  2. soniabegonia RE: collegedad35 Jun 16, 2011 04:57 PM

                    Mother Dough. But the glory does not last... you must eat fast... I can manage to eat about 2/3 before it starts turning a bit rubbery. It would not stand up to being reheated on a coffee burner (which, btw, is one of the more fascinating tidbits I've learned on CH).

                    1. j
                      jackattack RE: collegedad35 Jun 16, 2011 06:11 PM

                      I wouldn't call it "unforgettable" but Zach's in Studio City is the best I've had for a while.

                      1. lapizzamaven RE: collegedad35 Jun 16, 2011 06:25 PM

                        Mozza and Antica in MDR...get it well done!

                        1. ipsedixit RE: collegedad35 Jun 16, 2011 07:56 PM

                          Using your standard, Zelo or Bollini's would qualify in my book.

                          Pizzeria Mozza makes outstanding crust, as does Anitca, but reheat them and I would sooner eat grilled cardboard ....

                          10 Replies
                          1. re: ipsedixit
                            h
                            happybaker RE: ipsedixit Jul 7, 2011 08:45 PM

                            Love Bollini's. Love.

                            Loved Antica too, but it's been years since I've had it.

                            And Mozza is great too. But it's not technically pizza crust, it's something different. Fabulous, but different. (I'll happily eat it though!)

                            1. re: happybaker
                              w
                              will47 RE: happybaker Jul 7, 2011 08:47 PM

                              Can you elaborate on what you feel is different about it?

                              1. re: will47
                                h
                                happybaker RE: will47 Jul 7, 2011 09:15 PM

                                It is SO bubbly.

                                Much lighter - and yet not - than the average pizza crust. By not I mean, it IS chewy. Yummy. There's oil there, but still... light.

                                And I live in an area with fabulous pizzas that are made by Armenians. Great folks, great stuff, but after a few local pizzas I realized - they do not put oil in their dough. Or at least not enough to tell!

                                Nancy does great stuff, Amazing stuff. The crust just may be too evolved to be simply pizza : )

                                1. re: happybaker
                                  Porthos RE: happybaker Jul 7, 2011 10:17 PM

                                  The crust just may be too evolved to be simply pizza : )
                                  =================
                                  It's not simply pizza, it's one of the finest examples of. It's funny that just because the crust is so heads and shoulders above everyone else in LA, that some people are actually confused as to whether or not P.Mozza serves pizza. "Well, if this is pizza, what the heck have I been eating!?" they ask themselves. And in an attempt to reconcile the two incongruities, they come to the incorrect conclusion that, "Mozza is not pizza."

                                  If thin crust pizza is pizza, and chicago style pizza is pizza. Then the pizza crust at Pizzeria Mozza is pizza.

                                  Ed Levine thought it also funny when someone else on Chowhound mentioned that the pizza at Mozza was not pizza and even addressed it in a video when that discussion first came around. That video was at this link but is no longer available:

                                  http://slice.seriouseats.com/archives...

                                  You'll have to settle for his gushing review here and how it challenges Pizzeria Bianco as top pizza in the US.

                                  http://www.seriouseats.com/2007/01/th...

                                  -----
                                  Pizzeria Mozza
                                  641 N. Highland Avenue, Los Angeles, CA 90036

                                  1. re: Porthos
                                    h
                                    happybaker RE: Porthos Jul 8, 2011 08:49 AM

                                    Good points all!

                                    1. re: Porthos
                                      h
                                      hong_kong_foodie RE: Porthos Jul 22, 2011 12:17 PM

                                      Well said Porthos.

                                      1. re: Porthos
                                        The Chowhound Team RE: Porthos Jul 24, 2011 01:27 PM

                                        Just a friendly reminder, Folks. The scope of this board is the greater L.A. area and as the OP states, this thread is about pizza in southern California. Posts discussing pizza available in other venues are out of scope for this board.

                                        1. re: Porthos
                                          p
                                          pizzafreak RE: Porthos Sep 16, 2011 05:03 PM

                                          I have been to PB, and frequent PM, and crust wise IMO there is no comparison. The crust of the Margherita I had at PB was the best ever. The other side of the coin is that I think the fennel sausage pie at PM is the best ever. They make different crusts, and there are many more topping choices at PM. How I wish PB would open a store here in LA.

                                  2. re: ipsedixit
                                    echoparkdirt RE: ipsedixit Jul 24, 2011 02:29 PM

                                    Huge fan of bollinis crust

                                    1. re: ipsedixit
                                      y
                                      yoyo RE: ipsedixit Dec 4, 2011 03:14 PM

                                      Zelo

                                    2. b
                                      Bruin2 RE: collegedad35 Jun 16, 2011 08:16 PM

                                      Mozza which everyone mentions and Olio which no one mentions. Olio crust is made in a wood fired oven and is almost as good as Mozza's and second best in Southern Calif. Cresent Heights and 3rd. No alcohol :(

                                      19 Replies
                                      1. re: Bruin2
                                        w
                                        will47 RE: Bruin2 Jun 17, 2011 11:46 AM

                                        I thought Olio was pretty good too. Better by far than my one experience at Mother Dough. Haven't tried the other new Neopolitan style place yet.

                                        I think Mozza is the most memorable to me overall. I think Luggage Room in Pasadena (part of La Grande Orange) is pretty good, though a bit inconsistent (my pie there was a bit too charred yesterday).

                                        Zelo is interesting and unique - memorable, but not necessarily in a good way. I think they par-bake the crust and then put toppings on, at least when you order a slice or a half-pie (anyone know if they make it fresh for a whole pie?). I think this makes it a little dry and dense, and frequently a little burned (not in a good way) on the bottom, plus you don't really have that whole topping / pizza harmony going on. Also, I think it could use a little more oil! I am liking Zelo more recently than after my first experience there, though.

                                        -----
                                        La Grande Orange Cafe
                                        260 S Raymond Ave, Pasadena, CA 91105

                                        1. re: will47
                                          Servorg RE: will47 Jun 17, 2011 11:55 AM

                                          Anyone want to weigh in on the virtues (or vices) of the crust at Eatalian Pizza or Eatalian Cafe in Gardena?

                                          -----
                                          Eatalian Cafe
                                          15500 S. Broadway St., Gardena, CA 90248

                                          1. re: Servorg
                                            lapizzamaven RE: Servorg Jun 17, 2011 04:01 PM

                                            I loved the crust at Eatalian Pizza until recently when the pizzaiolo/ owner Davide Sighinolfi and his wife Victoria gave it up, presumably because of a lack of customers....He had worked at the original Eatalian Cafe but then branched out...I believe the original owner has taken the space over but it has been reported to me that theres been a drop-off in pizza quality...hopefully, Davide will give pizza in the area another shot!

                                            -----
                                            Eatalian Cafe
                                            15500 S. Broadway St., Gardena, CA 90248

                                            1. re: lapizzamaven
                                              Servorg RE: lapizzamaven Jun 17, 2011 04:12 PM

                                              Sorry to hear about that. That's a crazy, tough location - no doubt about it...

                                              1. re: lapizzamaven
                                                Peripatetic RE: lapizzamaven Jun 18, 2011 12:52 AM

                                                So Davide isn't at either location now, right?

                                                1. re: Peripatetic
                                                  lapizzamaven RE: Peripatetic Jun 18, 2011 09:41 AM

                                                  Right, he went back to Italy but will be back and hopefully opening a pizzeria!

                                                2. re: lapizzamaven
                                                  Melanie Wong RE: lapizzamaven Aug 5, 2011 04:09 PM

                                                  I'm at the Broadway location now and asked about pizzaiolo Davide. Our waitress said that a customer told her that he's working at a well known restaurant in Long Beach. But she couldn't recall the name. Hope that helps.

                                                  1. re: Melanie Wong
                                                    Melanie Wong RE: Melanie Wong Apr 18, 2013 11:20 PM

                                                    And lapizzamaven found him at La Parolaccia in Long Beach.

                                                    http://www.laparolacciausa.com/
                                                    http://chowhound.chow.com/topics/8988...

                                                    1. re: Melanie Wong
                                                      TonyC RE: Melanie Wong May 2, 2013 05:41 PM

                                                      I'm curious why the obsession with this pizzaiolo? Neither location produced pizza that was worth the calories. I mean, if you were hungry, sure, but oyster cracker crust is not my idea of a good time.

                                                      1. re: TonyC
                                                        Melanie Wong RE: TonyC May 2, 2013 09:00 PM

                                                        Others will have to answer that. I haven't had his pizza.
                                                        http://chowhound.chow.com/topics/7065...

                                                        I had arranged to meet a friend there (nearly two years ago, per the date stamp above) and was crestfallen to learn that the original pizzaiolo was gone. Was definitely not at all impressed by the pizza we were served, machine-rolled crust and no flavor. If you're telling me I didn't miss anything, maybe I'd feel better.

                                                        http://www.flickr.com/photos/melaniew...

                                                        1. re: Melanie Wong
                                                          TonyC RE: Melanie Wong May 2, 2013 10:46 PM

                                                          Even worse than the pizza was the 'spro pulled from a vintage E61-based Faema. What a waste of an espresso machine: http://www.kcet.org/living/food/freel...

                                                          It was never A16, nor F+W, nor even Delfina. There are much more interesting pies even in the South Bay. Your studiousness from 400 miles away never cease to impress, though.

                                              2. re: will47
                                                Peripatetic RE: will47 Jun 17, 2011 01:13 PM

                                                > (anyone know if they make it fresh for a whole pie?)

                                                Whenever we've ordered whole pies at Zelo it's always been made fresh. The slices are good, but whole pies are so much better. I suspect that many people who are lukewarm about Zelo have only had slices.

                                                1. re: Peripatetic
                                                  w
                                                  will47 RE: Peripatetic Jul 7, 2011 08:34 PM

                                                  I checked when I was there today, and they do not make any of the pizzas "fresh" - they're all pre-made, according to the server I spoke to (whether you order a whole pie or just a slice or half-pie).

                                                  1. re: will47
                                                    Peripatetic RE: will47 Jul 7, 2011 10:50 PM

                                                    Really? So they pre-cook the pies and then reheat the whole pie as if it were a slice?

                                                    If so, then I don't know why whole pies are better than slices, but the whole pies always seem be less dried out than the slices I've had.

                                                    1. re: Peripatetic
                                                      w
                                                      will47 RE: Peripatetic Jul 7, 2011 10:55 PM

                                                      I don't know if they par-cook the crusts separately and add the toppings, or if the pizzas are completely pre-made. From what the waiter said today, I got the impression that they pre-cook the crust before anything else, but I'm not sure whether or not the pizza is cooked with the topping on until it's heated to be served.

                                                      1. re: will47
                                                        ipsedixit RE: will47 Jul 8, 2011 08:00 PM

                                                        I believe the crust is pre-baked (or blind-baked to use a pastry term), and then when a whole slice is ordered, they add the toppings and then bake the whole to order.

                                                        Otherwise, you'd be stuck in a situation like Chicago-style places in LA (e.g. Masa) where you have to pre-order or wait around for like an hour.

                                                        -----
                                                        Masa Restaurant
                                                        2063 E Colorado Blvd, Pasadena, CA 91107

                                                        1. re: ipsedixit
                                                          w
                                                          will47 RE: ipsedixit Jul 8, 2011 09:39 PM

                                                          That's what I had thought too, and it would make sense since the top of the crust isn't soggy at all. But if I understood the waiter right, they're actually assembled (if not fully cooked) ahead of time as well.

                                              3. re: Bruin2
                                                j
                                                JudiAU RE: Bruin2 Jul 22, 2011 10:00 PM

                                                I like Olio too But the toppings aren't quite as inspired. Th owner is really nice and you just wan him to be successful.

                                                1. re: JudiAU
                                                  a
                                                  ave8th RE: JudiAU Dec 3, 2011 07:47 PM

                                                  Agreed, it's been awhile since I've eaten there, but I remember that the margherita (or equivalent) pizza at Olio's is better than the ones with more fancy toppings; i.e. the fancy topping pizzas are not as good as you would expect them to be. But one thing I'd like to point out that although most would agree that a Mozza pizza is much more delicious than an Olio one, if you're in the mood for a not so heavy, greasy crust (and pizza), then you might choose an Olio pizza over a Mozza one.

                                              4. r
                                                Robert Thornton RE: collegedad35 Jun 16, 2011 11:38 PM

                                                I tend to go for thinner crusts, where the sauce and cheese are the main flavors, I'm more of a Neapolitan guy where the crust is adding texture rather than major flavor.

                                                But I agree on Mozza, that's one where the crust takes more of a center stage.

                                                And the cornmeal crust at Zelo's in Arcadia is really memorable. Like the crust you get on a Chicago deep dish, but not deep dish. That is memorable.

                                                But again, for me great crusts are about texture rather than flavor.

                                                1. Bob Brooks RE: collegedad35 Jun 18, 2011 12:53 PM

                                                  I'm a great fan of Mozza's crust and find Pizzeria Olio to be also terrific.

                                                  -----
                                                  Pizzeria Olio
                                                  8075 W 3rd St, West Hollywood, CA

                                                  1 Reply
                                                  1. re: Bob Brooks
                                                    s
                                                    sushigirlie RE: Bob Brooks Jul 21, 2011 07:53 PM

                                                    How are the toppings at Olio? I went a couple of times a while back and just wasn't digging the toppings. Others tended to have the same impression. Great pizza crust alone doesn't do a lot for me. I'd rather have average crust and fantastic toppings.

                                                  2. m
                                                    mikkel obe RE: collegedad35 Jun 19, 2011 06:01 PM

                                                    i'd have to go w/mozza as well. i've tried a bunch, but so far nobody can get close to it!

                                                    1. s
                                                      sushigirlie RE: collegedad35 Jul 7, 2011 08:44 PM

                                                      I, too, say Zelo. I don't just think it's different, like other posters; I think it's great. The thick cornmeal crust is necessary to support the ample, rich toppings; Mozza's crust, while excellent in its own right, would not suffice. Zelo's spinach pesto pizza is one of my favorite things to eat anywhere.

                                                      1. Das Ubergeek RE: collegedad35 Jul 7, 2011 09:32 PM

                                                        Sotto. But don't get the guanciale—go traditional with the margherita.

                                                        16 Replies
                                                        1. re: Das Ubergeek
                                                          lapizzamaven RE: Das Ubergeek Jul 21, 2011 05:54 PM

                                                          Hey Das, what was he problem with the guanciale? just dined at Sotto for the 1st time....loved the margherita and also the sausage, broccoli, mozz and chiles....extremely satisfying...beautiful spotted crust, chewy....not the transcendent Mozza crust which adds a slight crispness to the outer crust but still head and shoulders over LA's other pizzas...now that Antica's gone for a while, Sotto looks like the default pizza for me...closer and easier than Mozza although Mozza2Go is a godsend!

                                                           
                                                           
                                                          1. re: lapizzamaven
                                                            Das Ubergeek RE: lapizzamaven Jul 23, 2011 08:03 AM

                                                            Just an overwhelming amount of cheese and the guanciale wasn't distributed enough toblend the porky flavour to the whole pie. I've since had other pizze there and it's just the guanciale that had that issue.

                                                            Though the crust pales next to that insanely good bread with lardo...

                                                            1. re: Das Ubergeek
                                                              lapizzamaven RE: Das Ubergeek Jul 23, 2011 08:47 PM

                                                              gotcha....lookin forward to the bread/lardo combo!

                                                              1. re: Das Ubergeek
                                                                c
                                                                collegedad35 RE: Das Ubergeek Jul 24, 2011 10:52 PM

                                                                So far all the posts are about Los Angeles, how about Orange County ? Are there any pizza places in OC worth mention ?

                                                                1. re: collegedad35
                                                                  Das Ubergeek RE: collegedad35 Jul 25, 2011 07:48 AM

                                                                  What kind of crust do you want? If you want New York style crust, it's all about Slice of New York in Seal Beach. If you want Neapolitan, go to Pizzeria Ortica or (for a slightly less traditional take) Pizza e Vino. I've heard good things about Il Dolce but haven't been.

                                                                  -----
                                                                  Pizzeria Ortica
                                                                  650 Anton Boulevard, Costa Mesa, CA 92626

                                                                  Slice of New York
                                                                  , San Juan Capistrano, CA 92675

                                                                  1. re: collegedad35
                                                                    bernardo RE: collegedad35 Aug 21, 2011 07:14 PM

                                                                    We prefer woodfired pizza at Ecco (at the Lab Anti-Mall on Bristol) to those at Il Dolce or Ortica, but obviously it's a matter of personal taste. Friendlier and better value too. The 4*s are only for the pizza, everything else is just so-so at Ecco.

                                                                    Having said that, IOHO no pizza in OC holds a candle to Mozza, but we read they're planning to open in OC so stay tuned.

                                                                    1. re: bernardo
                                                                      Porthos RE: bernardo Aug 21, 2011 07:33 PM

                                                                      Uh, I can't second Ecco. The crust is pale, unremarkable, and flavorless. Ortica's crust and toppings are superior in every way IMO. But as you say, it's a matter of personal taste.

                                                                      I agree with you that none of this matters as soon as MozzaOC opens. Last I heard, it was around Dec/Jan.

                                                                      1. re: Porthos
                                                                        bernardo RE: Porthos Aug 23, 2011 08:12 PM

                                                                        Actually, opening may be imminent if OC Weekly has it right...

                                                                        http://blogs.ocweekly.com/stickaforki...

                                                                        1. re: bernardo
                                                                          Porthos RE: bernardo Aug 23, 2011 08:44 PM

                                                                          Very nice update! Just stopped by the LA location on Sunday. Guess that can hold me over until this one opens...

                                                                        2. re: Porthos
                                                                          Porthos RE: Porthos Sep 15, 2011 06:12 PM

                                                                          I agree with you that none of this matters as soon as MozzaOC opens
                                                                          =================================

                                                                          I retract my own previous statement. Having been to Mozza Newport last week and Ortica again last night, I realize I had forgotten how great the crust is at Ortica.

                                                                          Mozza is crisp and airy. Ortica is soft and chewy...a perfectly proper Neapolitan style pizza with such great flavor and chew to the crust that as big a Mozza fan as I am, I was unable to declare Mozza superior. The crust at Ortica is even better than what I remember and as soft and thin as the center was, it was not the least bit soggy and held up perfectly as I folded it in half and ate it NY style. Wonderful stuff.

                                                                          At Ortica I would recommend the salame piccante pizza with funghi and the pizza alla Norma which has roasted eggplant, cherry tomatoes, and smoked mozzarella.

                                                                          The OC is blessed to have both. Two totally different styles, two wonderfully delicious crusts.

                                                                          1. re: Porthos
                                                                            bernardo RE: Porthos Oct 24, 2011 08:25 AM

                                                                            Maybe a little, but I'd hate to think I was totally clueless, so here's OC Weekly's best pizza of 2011:

                                                                            http://www.ocweekly.com/bestof/2011/a...

                                                                            1. re: bernardo
                                                                              lapizzamaven RE: bernardo Oct 24, 2011 10:54 AM

                                                                              now that Mozza has opened in OC this list is quite outdated!

                                                                              1. re: bernardo
                                                                                Porthos RE: bernardo Oct 24, 2011 12:30 PM

                                                                                The writer of the article seems clueless. Citing the crispy not floppy crust as the key reason why Ecco stands out when compared to other Neapolitan pies. The authentic Neapolitan pie has a wet floppy center. This debate was done 6 months ago. I'm sure you can find the discussion and my video link to Tony Bourdain eating pizza in Naples showing said pie with wet floppy center. Crispy crust by definition is not traditional Neapolitan. Better suited for OC palates maybe, Neapolitan, no.

                                                                                1. re: Porthos
                                                                                  westsidegal RE: Porthos Dec 4, 2011 04:01 PM

                                                                                  porthos,
                                                                                  +1

                                                                      2. re: lapizzamaven
                                                                        j
                                                                        Jerome RE: lapizzamaven Aug 21, 2011 10:39 AM

                                                                        ummm saw that it closed. is it moving? reopening - that is Antica Vera in the marina area.

                                                                        1. re: Jerome
                                                                          lapizzamaven RE: Jerome Aug 21, 2011 11:47 AM

                                                                          Yeah, Antica in MDR closed in mid July but looks like they'll be reopening in the not too distant future in the shopping center across the street....meanwhile, check out Stella Rosa pizza at 3000 Main st in Santa Monica...a bit expensive but great pizza, great crust!

                                                                    2. Servorg RE: Eringiza Jul 23, 2011 05:23 AM

                                                                      Place Link

                                                                      -----
                                                                      Pizzeria il Fico
                                                                      310 S Robertson Blvd, Los Angeles, CA 90048

                                                                      1. lapizzamaven RE: collegedad35 Aug 12, 2011 03:09 PM

                                                                        went back yesterday to Stella Rossa on Main St in Santa Monica..i had spicy, fennek sausage added to a Margherita...it was an awesome pie....juicy meat and a killer crust, amazingly cooked in a Baker's Pride oven....wow!!!!!!!!

                                                                        3 Replies
                                                                        1. re: lapizzamaven
                                                                          uhockey RE: lapizzamaven Dec 3, 2011 07:53 PM

                                                                          Gotta agree - their crust is truly remarkable. Doesn't blister a bit yet has a golden crunch with a lot of spring and toothsomeness. It is pliable but can still carry the ingredients with ease. Really well thought out and I imagine it woul only be better from a legit oven.

                                                                          http://endoedibles.com

                                                                          1. re: uhockey
                                                                            echoparkdirt RE: uhockey Dec 3, 2011 08:07 PM

                                                                            agreed, love the thin crust at Stella Rossa even better. You can eat twice as much pizza that way!

                                                                            1. re: uhockey
                                                                              lapizzamaven RE: uhockey Dec 3, 2011 09:14 PM

                                                                              My last pie at Stella Rossa disappointed a bit...kinda gummy....well, everyone can have an off nite..the sausage was/is damn good, though!

                                                                          2. orythedog RE: collegedad35 Sep 27, 2011 07:00 PM

                                                                            VITOS

                                                                            1. BeenThereAteThat RE: collegedad35 Dec 4, 2011 10:56 PM

                                                                              The whole wheat crust at Casa Bianca...because I really didn't like it at all!

                                                                              1. a
                                                                                anotherfatcow RE: collegedad35 Dec 6, 2011 12:17 PM

                                                                                Pizza Ortica or Mozza, For my taste I prefer Pizza Ortica

                                                                                8 Replies
                                                                                1. re: anotherfatcow
                                                                                  lapizzamaven RE: anotherfatcow Dec 6, 2011 02:47 PM

                                                                                  wow, we each have our own opinions....dat's for sure! personally, id never chooce Ortica over Mozza.

                                                                                  1. re: lapizzamaven
                                                                                    Porthos RE: lapizzamaven Dec 6, 2011 03:18 PM

                                                                                    I used to think Mozza over Ortica anytime. After about 30-40 visits to Mozza, I returned to Ortica a few months ago. It was as good as Mozza, even better in some aspects. The chewy crust is actually more flavorful. The tomato sauce and fresh mozzarella more vibrant. I augment the margherita with a little salumi picante. Delicious. As long as you fold the slice in half, the droppy wet center isn't nearly the problem people make it out to be.

                                                                                    I recommend giving Ortica a try these days. Don't know if they're better or if my tastes are shifting towards softer chewier crust these days.

                                                                                    I think you'll be pleasantly surprised.

                                                                                    1. re: Porthos
                                                                                      lapizzamaven RE: Porthos Dec 6, 2011 04:38 PM

                                                                                      I always liked Ortica, just dont think theyre as good as Mozza...if im in the area, id certainly return.

                                                                                      1. re: lapizzamaven
                                                                                        m
                                                                                        maudies5 RE: lapizzamaven Dec 6, 2011 04:50 PM

                                                                                        I love the pizza crust at Milo and Olive. This is the new restaurant from the Huckleberry/Rustic Canyon folks.
                                                                                        www.miloandolive.com

                                                                                      2. re: Porthos
                                                                                        Delucacheesemonger RE: Porthos Dec 7, 2011 04:30 AM

                                                                                        Always remember, a slice of pizza should be like an erection. Stands out straight by itself, as with an erection a droopy wet center is not desired. Mozza's could support a salt shaker, gets my vote. Crust is king!

                                                                                        1. re: Delucacheesemonger
                                                                                          Servorg RE: Delucacheesemonger Dec 7, 2011 06:46 AM

                                                                                          Way, way, WAY too stiff (the pizza) per that description. If anyone tried to fold my (insert word of choice here) in half lengthwise I'd be running away as fast as a man can in that condition! ;-D>

                                                                                          1. re: Delucacheesemonger
                                                                                            Porthos RE: Delucacheesemonger Dec 7, 2011 07:15 AM

                                                                                            I find that wet centers are often very desirable with pizza and other things...

                                                                                            1. re: Porthos
                                                                                              uhockey RE: Porthos Dec 7, 2011 03:46 PM

                                                                                              ....this thread has derailed. :-)

                                                                                              I tend to agree with Porthos though.....but "too wet" is also not ideal.

                                                                                              Lucali is the prototype for me and Stella Rossa was right up there in the crust category.

                                                                                              Stefan - try Stella Rosa when you're out there - I think it fits your description but also is just a BIT moist.

                                                                                              http://endoedibles.com

                                                                                    2. m
                                                                                      mikeinla10 RE: collegedad35 Dec 6, 2011 05:57 PM

                                                                                      Wow, I can't believe what a Mozza love fest this is. It's good, there's no doubt. But the crust portion is too big and the flavors aren't so mind-blowing.

                                                                                      The thing that places in LA miss... and that I miss about Chicago... is the herbal element. I'll never forget when I took my wife to Gigio's in Evanston, IL and she had a slice of plain cheese. She couldn't believe that a plain slice could be so interesting and delicious. And this was simply from a pizza parlor, not an upscale restaurant. They use specific cheeses, herbs, and seasonings to great effect.

                                                                                      We went to some random Greek joint west of the loop. Plain cheese once again. Very dynamic flavor.

                                                                                      I didn't get any mind-blowing flavor element the time I went to Mozza. It's good, but nothing to die for or anything. And once again, I hate when the crust makes up 40% of the radius.

                                                                                      Having said that, I wish more people would make it to Caffe Carrera. I need to make it back for a red pizza because I haven't tried one there. But man, their white Daniele pizza should be considered an LA treasure.

                                                                                      (Sorry to Chowhound if I'm mentioning places outside of LA. My comment was mainly to illustrate what I feel is lacking in LA... and to show support for Caffe Carrera.)

                                                                                      1. videolouis RE: collegedad35 Dec 7, 2011 01:05 AM

                                                                                        ... Mario & family @322 in Sierra Madre
                                                                                        has wonderful pizza and rockin' entertainment
                                                                                        http://cafe322.com/ ...

                                                                                        1. w
                                                                                          whospizza RE: collegedad35 May 2, 2013 05:18 PM

                                                                                          Luggage Room in Pasadena. Dough is a Awesome Sourdough thats been Olive Wood fired! The Gladiator is my go to!

                                                                                          1. n
                                                                                            nosh RE: collegedad35 May 2, 2013 06:13 PM

                                                                                            The first time at Gjelina: the lamb sausage pizza. Crust very thin and blistered from the wood-burning oven. Crisp at the edges and floppy towards the middle. Great crust, great pizza.

                                                                                            1. t
                                                                                              trvlcrzy RE: collegedad35 May 3, 2013 11:03 AM

                                                                                              Mozza all the way!

                                                                                              1. orythedog RE: collegedad35 Aug 7, 2013 06:09 PM

                                                                                                VITO's. Consistently good. They have a new pie with...wait for it...salsa verde. Yup! And it was goooooddddddddd.

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