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800 degrees crust

westsidegal Jan 24, 2012 06:13 PM

went in again today.
the crust was MUCH improved.
much more tasty and much more crispy.
i think they just needed a little time to iron out the kinks.. . .

altogether, an unbelievable pie for the price.

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  1. trojans RE: westsidegal Jan 24, 2012 08:25 PM

    I agree. I've been three times so far. My last excursion was on Sunday taking the whole family. Everyone loved the pies and salads. The only problem we encountered was people sending a member from the group to reserve tables while the others waited in line. That seriously screwed up the whole operation. I stood by the counter with my completed order while my wife tried to secure a table. 1/4 the tables were being reserved for people behind us in line another 1/4 was people that had eaten their lunch but were shooting the sh*t. I got management to complain about it. I think they know this is their one MAJOR flaw. They need to put signage up and have mgmt walking the floor discouraging the practice. If you order your pie, pay and find your seat, in that order, the system works. Saving seats while in line makes the whole system fail. I was seriously stressed Sunday and I know that if that happens again I will not take the family back there, regardless of the product.

    1. lapizzamaven RE: westsidegal Jan 24, 2012 08:30 PM

      I may get over there again tomorrow....definitely the price is the biggest draw for me. The crusts were not that great my other 2 visits and the assembly line feel detracts from my overall experiene. Probably not a destination pie for me but if im in the area, I would certainly pop in.

      2 Replies
      1. re: lapizzamaven
        westsidegal RE: lapizzamaven Jan 24, 2012 08:59 PM

        completely agree
        my destination pies are to be found at milo and olive and at stella rossa.
        still, there is a place in my life for a pie that costs much less than a destination pie, and that place is now being filled by 800 degrees.

        1. re: westsidegal
          lapizzamaven RE: westsidegal Jan 24, 2012 09:14 PM

          Agree completely...the LA pizza scene is looking better every day! If only a few more quality slice joints would open up.

      2. a
        AAQjr RE: westsidegal Jan 24, 2012 09:53 PM

        Has anyone tried the chopped salad yet? I thought it had potential, they do have nice quality ingredients?

        5 Replies
        1. re: AAQjr
          TonyC RE: AAQjr Jan 25, 2012 12:48 PM

          I thought the beet/burrata salad/chopped salads were rather weak. Nearly pointless, even. Certainly not as interesting as the magical soda fountain contraption.

          1. re: TonyC
            a
            AAQjr RE: TonyC Jan 25, 2012 09:22 PM

            but you hate everything ;) so maybe I'll try it anyway, lol. A customer told me the soda thingy was designed by ferarri, he looked in awe but I have no idea if it's true and don't care because I don't drink soda in any case...

            1. re: AAQjr
              westsidegal RE: AAQjr Jan 26, 2012 09:43 AM

              fwiw, i tried their large-size "build your own" salad and loved it.
              the ingredients were fresh and flavorful and in terrific condition.

              1. re: AAQjr
                TonyC RE: AAQjr Jan 26, 2012 05:14 PM

                haha! tooo-shaay.

                Except I really enjoyed the pizza pies. I mean, I don't even care people are calling it the Subway of pizza: http://sinosoul.com/2012/01/800-degre...

              2. re: TonyC
                k
                kevin RE: TonyC Jan 26, 2012 04:06 PM

                I love that fucking machine. When I see that darn thing, I'm like the proverbial kid in a candy store.

            2. Arthur RE: westsidegal Jan 24, 2012 11:43 PM

              Apparently 800 Degrees has had its fill of hearing misguided criticisms of the crust's crispness and authenticity. I returned there tonight and immediately saw the newly posted sign that is prominently on display in the attached photo, which states:

              "NO, it's not crispy. We make pizza the way it was invented in Naples, Italy in the DOP-protected Vera Pizza Napoletana style, which has a soft, chewy crust.

              "If you'd prefer it crispy, please ask."

               
              4 Replies
              1. re: Arthur
                Peripatetic RE: Arthur Jan 25, 2012 01:08 AM

                I do like how they felt obligated to say "Naples, ITALY", lest the misguided think they might be referring to Naples, Florida.

                1. re: Peripatetic
                  westsidegal RE: Peripatetic Jan 25, 2012 08:52 AM

                  i'd guess they were trying to distinguish it from the Naples near long beach, california.

                2. re: Arthur
                  Tripeler RE: Arthur Jan 25, 2012 05:54 AM

                  This approach makes the most sense, and it is good they are very clear about what they are aiming for in the crust. Thanks, Arthur, for the photo.

                  1. re: Arthur
                    westsidegal RE: Arthur Jan 25, 2012 09:07 AM

                    p.s. although the crust was crispier around the periphery than the first couple of times i tried it, it was still properly soft toward the center. it was still a Neapolitan pie.

                  2. m
                    mrsjoujou RE: westsidegal Jan 25, 2012 09:19 AM

                    Eight of us went there last week and nobody cared for the crust. My crust was OK, but some of the other crusts were really pale and needed more time in the oven. I have had, pizza all over Italy and although the 800 degree prices is on the lower end the toppings are good quality, the pizza as a whole is not that great.

                    5 Replies
                    1. re: mrsjoujou
                      Arthur RE: mrsjoujou Jan 25, 2012 09:28 AM

                      The pizza at 800 Degrees takes just one minute to bake, so "a couple of more minutes in the oven" would have resulted in you being served a pile of ashes.

                      1. re: Arthur
                        m
                        mrsjoujou RE: Arthur Jan 25, 2012 10:21 AM

                        You are right. I edited my post. Some of the pizza crusts we recieved were so plae it needed at leat 30 second more time in the oven. Obviously they didn't cook all our pizza the same way.

                        1. re: mrsjoujou
                          Dommy RE: mrsjoujou Jan 26, 2012 09:22 AM

                          Another thing that may factor in is the toppings. This type of pizza is best when less toppings are used. It's kinda like counter. some people go all crazy with the toppings (not saying you guys did... but I've seen it!) and then get upset that its a muddled mess. Sometimes you HAVE to show restraint

                          --Dommy!

                          1. re: Dommy
                            m
                            mrsjoujou RE: Dommy Jan 26, 2012 09:53 AM

                            More than half of us picked just two toppings. I picked bacon and baby eggplant and they hardly put any bacon and the baby eggplants were not that good.

                            1. re: Dommy
                              k
                              kevin RE: Dommy Jan 26, 2012 04:08 PM

                              in the couple times i've visited 800 degrees, along with other italian pie joints, i always get the margherita, if you get too many topping for such a thin pie it inevitably turns into a soggy, inedible mess.

                      2. k
                        kevin RE: westsidegal Jan 26, 2012 04:04 PM

                        Does it go head to head for you with stella rossa? almost? maybe? sorta?

                        8 Replies
                        1. re: kevin
                          westsidegal RE: kevin Jan 26, 2012 09:19 PM

                          stella rossa costs almost three times as much.
                          not a fair comparison to make.
                          i like both.

                          if you've got a $20 bill burning a hole in your pocket, go to stella rossa or milo and olive. (keep in mind stella is not open for lunch, and the wait there on a saturday night can be well over an hour).
                          i adore the milo and olive pizza, but know that the dining experience is less than stellar--the place is small and you will be squeezed in like a sardine, and there, too, often you will encounter a long wait for a spot at a community table.

                          if you're NOT in the mood to throw down a $20 for pizza, tax, and tip (not including a beverage), and you still want a quality product, , go to 800 degrees.

                          1. re: westsidegal
                            lapizzamaven RE: westsidegal Jan 26, 2012 09:21 PM

                            amen!

                            1. re: westsidegal
                              k
                              kevin RE: westsidegal Jan 27, 2012 10:29 AM

                              I just went to milo and olive, and got the margherita, and just wasn't too impressed. the flavor of the cheese lacked flavor, unless it's supposed to be subtle. the carrot cake with cream cheese frosting was ok, at best, and it was about 35 buck lunch, all said and done.

                              and yet, i kinda liked the casual-verying on sit-down restaurant atmosphere, and great service. maybe i'll go there again for the chicken meatballs and duck legs and a pastry from the display case and skip the pizzas. i have to say for me the cheese on the stella rossa pizza is way better and so is the crust.

                              for me once again, the pizza at milo and olive, felt like the emperor has no shoes.

                              for point of comparision, my favorite thin crust italian style pizzas are still cafe angelino on 3rd, and pizzeria il fico just a block away on robertson.

                              1. re: kevin
                                westsidegal RE: kevin Jan 27, 2012 11:52 AM

                                at milo and olive, i've only had the anchovy pizza.
                                it was the best anchovy pizza i've ever had.
                                your post will cause me to stick to the margherita at stella rossa.

                                1. re: westsidegal
                                  k
                                  kevin RE: westsidegal Jan 27, 2012 02:45 PM

                                  perhaps a studid question, but was the anchovy without cheese ? i mean, is that how it's served? for some reason, i noticed it not having cheee...

                                  anyhow, i may have to try the anchovy one there.

                                  next time.
                                  i hope they are open early on weekend monrings so i can grab and go, a pastry and coffee.

                                  1. re: kevin
                                    westsidegal RE: kevin Jan 27, 2012 03:47 PM

                                    the anchovy pizza at milo and olive does not have cheese on it.
                                    it was terrific, imho.

                                    it was like a party going on in my mouth as i was chewing it.

                                    1. re: kevin
                                      lapizzamaven RE: kevin Jan 28, 2012 08:32 AM

                                      Im a little curious about the cheese "flavor." Its mozzarella, not a very flavorful cheese. More about the texture and creaminess...RE: cafe angelino..liked their pie but the crust was, for me, too crispy...

                                  2. re: kevin
                                    s
                                    silence9 RE: kevin Jan 27, 2012 03:18 PM

                                    So you're saying the Emperor _is_ clothed, but is barefoot?

                              2. wienermobile RE: westsidegal Jan 30, 2012 08:45 AM

                                I saw something at 800 Degrees yesterday that impressed me very much about their customer service. The chef didn't like the way the pizzas were coming out of the oven so he closed the restaurant (put a sign up in the window saying closed till 5pm) then comped everyone in line and remade all their pizzas at no charge. They care about their product and too few place would do what they did. My margerita pizza with sausage, garlic and anchovy was pretty darn good.

                                4 Replies
                                1. re: wienermobile
                                  lapizzamaven RE: wienermobile Jan 30, 2012 10:40 AM

                                  Im impressed!

                                  1. re: wienermobile
                                    a
                                    AAQjr RE: wienermobile Jan 30, 2012 11:10 AM

                                    wow!

                                    1. re: wienermobile
                                      westsidegal RE: wienermobile Jan 30, 2012 01:30 PM

                                      that is an amazing story.
                                      most high-end restaurants don't provide anywhere near that level of professionalism.

                                      1. re: wienermobile
                                        d
                                        Dogbite Williams RE: wienermobile Jan 30, 2012 04:43 PM

                                        That certainly makes me more inclined to visit.

                                      2. perk RE: westsidegal Mar 4, 2012 06:51 PM

                                        Finally got there today. Went at an "off time"....3 pm on a Sunday...but it was packed by the time we left. We got a margherita and a prosciutto/arugula pizza and both were very good. They have beer and wine advertised...but are not serving it yet. The gelato was terrific (sea salt caramel & chocolate chip). It does get loud and crowded, but my biggest complaint is that the ordering system is very inefficient. I knew we would have to wait in line....and lots of folks are first timers, so it's slow. But even allowing for that, they have way too many people on the line for it to be that slow. A lot of fast food/casual places have someone who walks the line and "expedites" your order. Here you're not at all sure who to give your order to. And when you finally figure out who it is....it's hard to speak to them over the glass partition. I mean.....really....the words most often heard aren't "pizza" or "topping".....they're "huh" or "what did you say?" It would be simple to fix this. But the place has good food at very good prices.

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