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Brick oven Pizza in Long Beach

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We're visiting from Boston with old friends who live in Long Beach. They tell us that although they have lived in Long Beach for many years, they have yet to find a truly first-rate place that makes pizza in a high- temperature wood or coal fired oven, as in Naples (Italy, not California). Any Hounds out there have some suggestions?

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  1. Ironically they might try Michaels in Naples, Long Beach.

    1 Reply
    1. re: Ogawak

      Sorry, not liking the Califormia style of pita for crust, this for me was a one bite, pay the check and walk away.

      1. re: Dirtywextraolives

        Don't think it's open yet...at least I haven't seen any reports on it anywhere, so I doubt it.

        1. re: Servorg

          They will not be opening till this summer.

            1. re: Servorg

              Yeah, then most likely at least a few months to go.

        2. How about Pavich's in nearby San Pedro ?

          3 Replies
          1. re: kevin

            Pavich's is nothing like an East Coast coal-fired thin crust pizza.

              1. re: lapizzamaven

                You're welcome, and I owe this board a report of Pavich's.

                For your next trip north, you might be interested in this news about A16's new branch opening next month in Oakland.
                http://chowhound.chow.com/topics/8738...

          2. i would go to La Paroloccia(spelling's close) in LB....the pizzaiolo, Davide, used to make the pies at that very good place on Crenshaw in Gardena(sorry, premature senior moment).wood burning oven, neapolitan style....

            3 Replies
            1. re: lapizzamaven

              Ah ha! I'd opened this thread when it passed by the bottom of my screen because I wondered if the answer to this question about the whereabouts of Davide ex-Eatalian had been discovered. Sounds like you tracked him down.
              http://chowhound.chow.com/topics/7904...

              http://www.laparolacciausa.com/

              1. re: Melanie Wong

                Ah ha, back to you Melanie Wong...i only just accidentally saw your comments to me from back in April...wish CH would send an email notification when involved in a discussion...im hoping to be in the Bay Area for a couple days this summer....i really liked A16 the times i ate there in SF but i found it tough to get into on weekends..i'll have to plan better, though, these days there are other pizzerias id go to...like Tony's or UPN...as for Davide, yes a few months ago but now im hoping he's still there...ya know, the pizza he made at La Parolaccia was very good but more trad Neapolitan style than the hybrid he made at Eatalian, which i adored! will report back on my experience!

                1. re: lapizzamaven

                  I haven't made it the new A16 yet myself yet! The crust has changed, so I'm anxious to taste it for myself.

                  I may be back in LA in a couple months, so please report back on Davide.

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