Tried it for the first time last night and while I ever hate to declare any restaurant the "best" I believe Stella Rossa has to be in the discussion for best pizza.
Great crust, high quality cheese and toppings and you have one great pizza.
Excellent friendly service, reasonable prices, good beer and wine and I think I am in love!
(again), they're crushing Sotto on the "new pizza in '11" front, with Baker's Pride no less. Chef Jeff Mahin absolutely backs up his statement on not caring about the imported Italian/wood-burning oven, Caputo 00 flour, ad nausea. For him, it's just about the end product, and the research they've done in reaching said damn fine product.
With these new class of '11 pizza joints in LA (heck, I even like DTLA's Pizzanista), no one should still be eating Petrillo's, Casa Bianca, etc.
2019 E 7th St, Los Angeles, CA 90021
ugh, Casa Bianca...how can anyone(are you listening, Jonathan Gold?) crave that pizza...? Sotto is damn good too...the Stella Rosa crust is not Neapolitan style and though i luv a great, Caputo based pie, i do prefer the crispier crust at Stella Rosa...tried Urbano downtown a few weeks ago...def not worth returning to unless your already downtown.