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Hopefully the discussion surrounding this pizza list will not set the spark to ignite WWIII

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  1. Blaze is fast, but does it belong in this company?

    1 Reply
    1. Inb4 wtf no sotto wtf mozza

      Decent list for this hound.

      1. Against my better judgement - as I'd never been impressed by it before - I ordered a "grandma" from Tomato Pie, Silver Lake on monday.

        It was flaccid and undercooked, topped with whole raw garlic cloves (yuck) and gobs of low-end, barely melted mozzarella. The only highlight was the tomato sauce, which was fresh, chunky and salty with just the right amount (very little) sweet.

        Never again.

        4 Replies
        1. re: JeMange

          im puzzled by tomato pie too...I go every once in a while to the one by Fairfax high but go for their kind of Sicilian, which is the old school rectangular slices with thicker crust....kind of reminds me of old school mall food court pie.

          but not a bad list all and all and I like the intro

          1. re: JeMange

            I would say that's an outlier as I've NEVER gotten a grandma pizza like that, and it's my favorite slice of pizza in all LA.

            I've only been to the fairfax one once but it tasted same as Silverlake one to me.

            1. re: ns1

              What's it usually like?

              Honestly, it needed at least three or four more minutes in the oven and someone should've taken the time to slice the garlic after peeling it.

              1. re: JeMange

                it sounds exactly like you described, somebody fucked up and didn't put it in the oven long enough.

                never flacid, garlic ends up decently cooked, and mozz is definitely melted. the tomato sauce is always on point with chunks of awesome tomato.


            1. re: wienermobile

              I used to order from them but so pricy and the crust too chewy for my taste and tomato sauce ranging on the sour side.

              1. re: jessejames

                $38 for the fresh mozz pizza!!!

                Hachi machi!!!

                1. re: JeMange

                  yeah, that's four pies from cicceros plus tip!

                    1. re: kevin

                      I don't know about that. It serves a purpose with drunk sports fans and limited cash late at nite. They say appetite is the best seasoning. There's a lot worse pie in la than theirs.

                      1. re: jessejames

                        in that case, plus one, given your parameters.

                        it sure beats hitting up Mori sushi when you are drunk as shit after a couple or rather a dozen intermittent rounds at SF Saloon.

                        No fucking joke.

                        Cash strapped and BK is my middle name most of the time.

                        But the lengths we go to for great eats.

                  1. re: JeMange

                    what's on the hachi machi pie ???????

                    is that a take on the proverbial hawiann pie ?????

                    but i'd hazard a decent guess that vito would never deign to allow canned pineapples and pedestrian tomatoes to grace his fine establishment.

                    1. re: JeMange

                      ….a large Margarita Pie is $19.50 at Vitio's and $18.50 for a cheese pie plus it's so good.

                      1. re: wienermobile

                        that's not bad.

                        mulberry is pretty crappy pizza and it's at least 25 to 27 per pie.

                        a fucking simple cheese is 20 bucks already.

                        though i still have a soft spot for Mulbery.

                          1. re: wienermobile

                            you like mulberry, at least, kind of too ??????

                      2. re: jessejames

                        i think a simple cheese pie is at least 25 bucks nowadays though it is quite large, though i would easily polish it off in one sitting.

                      3. re: wienermobile

                        I don't know how to send something privately, if it can even be done, so I apologize in advance.

                        Is your user name based on your last name?

                        1. re: lesliesue

                          "Is your user name based on your last name?"

                          That gave me a laugh. Wienermobile has a thing for the Oscar Mayer vehicle shaped like a hot dog that Little Oscar used to cruise around in. The Wienermobile still exists but I don't think Little Oscar still drives it (I'm sure PC worries about looking insensitive may have led to LO being jettisoned in place of an everyday employee).

                          I note that neither you nor wienermobile (nor I) lists your email address on your profile page. If posters want to be contacted that is the way to encourage others to send you private, off board, messages.

                          1. re: Servorg

                            yep, my email is under my handle if you click on my screen name.

                            Sevrog, do you have your email up ????

                            1. re: kevin

                              "Sevrog, do you have your email up ????"

                              The answer to that question was addressed in the first sentence of my second paragraph.

                              1. re: Servorg


                                i skipped the parenthetical as i'm oft to do.

                        2. re: wienermobile

                          You have to be kidding. Vito's makes CRAP, CRAP, CRAP.

                        3. Stella Barra? Is that in the right category? So good. I've had most of these. Kicking myself I haven't been to Olio yet, I've heard it's yummy.

                          LA Times' new format is scary.

                          1 Reply
                          1. re: OutshinedLA

                            im a big fan of olio. the fennel pepperoni they have is awesome. nice folks, and casual place.

                            could not agree more about the new la times online format!

                          2. Loses ALL credibility with mention of Blaze

                            I guess the sole of my shoe is a top 10 pizza

                            2 Replies
                            1. re: Eater15

                              "I guess the sole of my shoe is a top 10 pizza"

                              Is that one topped with tongue?

                              1. re: Servorg

                                that's the one

                                no fungi on mine, thankfully ;)

                            2. The margherita plus at Olio is my favorite in LA. That crust is almost creamy tasting. It's a special pizza, I really like Olio.

                              1. wood for the fire...Sotto should be near the top of any such list...Tomato Pie? got a ton of undeserved praise from Alan Richman in a GQ article years ago...i immediately went to check it out and it was nothing to write home about or even post on CH! 800 Degrees? i dont see it.

                                1. Take this list w/ a very big grain of salt: it was written by one of J. Gold's deputies whom he picked out of the Yelp Elite group.

                                  Could've been worse though.

                                  10 Replies
                                  1. re: chrishei

                                    I didn't know that's how he picks his deputies.

                                    Good to know.

                                    1. re: kevin

                                      I think she's the only one. The others are either non-critic Times people or bloggers/minor league food writers.

                                      1. re: kevin

                                        that is clearly not how he picks the sheriffs.

                                      2. re: chrishei

                                        How interesting.

                                        Some of the worst reviews on yelp are ones by the "Elite" members.

                                        1. re: set0312

                                          Yeah... I used to be very interested in becoming a yelp elite member. I go to the events sometimes because I know some Elites. Sometimes you see some kind of stupid stuff though. You can easily game the system because it's better to write 100 1-sentence reviews than it is to write 10 10-paragraph reviews.

                                          1. re: set0312

                                            I give the elite members credit though, they are able to make a simple review with limited actual knowledge about the cuisine type and comparisons....last 5 pages.

                                            1. re: polldeldiablo

                                              Lol so true. I've seen people carry on for paragraphs about cuisines they literally have no knowledge of. It's atrocious. I still use Yelp though if I can't hound beforehand!

                                              1. re: set0312

                                                Yelp is good for address and phone number and webpage.

                                                1. re: mc michael

                                                  Also, often, pictures.

                                                  Though food blogs are usually better; not always available.

                                                  1. re: mc michael

                                                    Not really. Seems like every time I've relied on that info from them, they've been wrong.....

                                          2. "... but the rest are straight from Naples."
                                            WTF is this girl/lady/woman talking about? Silverton herself has refused to categorize her pie as NY or Neapolitan.

                                            Bestia's pizza is undoubtedly the worst thing there.

                                            #300posts please.

                                            7 Replies
                                              1. re: TonyC

                                                i agree, but she has to write something.

                                                write some crap down, and get it in under the precarious deadline ??????


                                                and is a writer going to research an article intensively and extensively for months upon months for a brief list ????

                                                ok, maybe don't answer that particular question.

                                                1. re: kevin

                                                  Sadly, the more controversial a article is, the more viewed it is which equates to more revenue e.g. yahoo news.

                                                  1. re: kevin

                                                    Right. which she clearly does since she has sold novels.

                                                    So stick to write those, and let (us) n00bs handle the listicles. My fave listicle is that one about gourmet hot dogs in LA.


                                                  2. re: TonyC

                                                    Is Bestia's pizza really shit? I've been many times and never ordered it, but it seems to get a lot of good reviews. Usually it sounds like the most boring thing on the menu by a wide margin, so I don't even think about it.

                                                    1. re: BacoMan

                                                      Baco--As a Settebello disciple, I was actually pleasantly surprised that the Bestia pizza is pretty decent. I would't order it often, but certainly did not mind it. And price-wise its solid for the restaurant.

                                                  3. Haven't tried them all, but I'm surprised by a couple of omissions.

                                                    1. Sotto. Let's be real. I think the dough is over hydrated by a smidge, but that's a very serious contender for #1 and it didnt even make the cut.

                                                    2. Stella Barra. Another top notch pizza margherita.

                                                    I do like 800° Degrees for a fast food deal. The margherita is the best thing they do, but the DOC is perplexing. Overpriced and inauthentic. I'd normally not care about authenticity, but when you put "DOC" on the label it should be closer to traditional than the standard margherita they offer.

                                                    Also, TonyC, this is pizza.

                                                    25 Replies
                                                    1. re: cacio e pepe

                                                      Sotto is a worse margherita than Settebello (and it is trying to be the same thing) so I don't mind the exclusion.

                                                      1. re: set0312

                                                        I like sotto better plus they have other goodies on menu.

                                                        1. re: set0312

                                                          Haven't tried settlebello, yet!

                                                          But Sotto is better than 800°. I suppose the list is looking for breadth as opposed to a true ranking. If so, I can see your point here.

                                                          1. re: cacio e pepe

                                                            I do agree that Sotto is better than 800 degrees!

                                                            1. re: set0312

                                                              = Mastroes is better than Sizzler

                                                              1. re: Thor123

                                                                Is Mastro's better than Sizzler???

                                                                Tony Bourdain didn't go to Mastro's when he visited LA. But he DID go to Sizzler!!! ;)

                                                                1. re: BacoMan

                                                                  Sizzlers is slightly better than Mastoroes.

                                                                  After all, Sixxlers does have an all you can eat salad bar while Masttos only has some decent steaks and a bevy of high class cum really low class hookers for the consumption.

                                                                  1. re: kevin

                                                                    Can you get a meatball taco at Mastros?!!?!?1?

                                                                2. re: cacio e pepe

                                                                  cacio e pepe: when you say that "Sotto is better than 800 degrees" you have me scratching my head.
                                                                  imho, it's inherently unfair as well as not very useful, to set up a competition between an $7 pizza (800 degrees) and one that costs roughly TWICE THE PRICE.

                                                                  would a car reviewer write a serious review opining that a Corolla is not as good a car as a BMW?

                                                                  1. re: westsidegal

                                                                    Don't look at me! That's the nature of this list.

                                                                    My point was merely to say that some major players were left off the list, particularly Sotto. Much as I love 800° for what it is, it's just not better that Sotto. Since 800° *is* on the list and Sotto is not, I'm presuming the writer disagrees with me. I definitely am an ardent fan of 800° for a fast, cheap, and really great pizza.

                                                                    But I do think it's silly to rule out that comparison due to price point alone. To do so would be to assume that more $$$ = better product. As we know, that is not always the case.

                                                                    1. re: cacio e pepe

                                                                      there are sometimes inefficiencies in the market, but an inefficiency of the magnitude that we're talking about here is a once-in-a-blue-moon sort of thing.

                                                                      imho, if the lower cost item is able to effectively compete against the entire group of purveyors of the same item in a much higher price categoryand in the same geograpphic area, it can only be cited as some sort of miracle.

                                                                      of course, it is common for some higher-priced items to be so bad that they can't really compete in their own price category.

                                                                      tremendous difference between the roi of a $7 pizza and that of a $14 pizza

                                                                      i think we can both agree that the list is a little whacky

                                                                      1. re: westsidegal

                                                                        "tremendous difference between the roi of a $7 pizza and that of a $14 pizza"

                                                                        Probably very little difference, if any, in terms of ingredients quality, but rather one pizza (Sotto's) has to help carry substantially more overhead costs than the other one, so is priced higher to account for those costs. That's why I think if you are just talking about the enjoyment/taste of the pizza it is an absolutely fair comparison between Sotto's and the one from 800°

                                                                        1. re: Servorg

                                                                          I like 800 degrees better than more pricy ones. For me settlebellio soggy. Sottio soggy too but good.

                                                                          1. re: jessejames

                                                                            And there we have it. Someone who prefers the less expensive product over the more expensive one.

                                                                            At these relatively low prices, a 100% difference just doesn't mean that much, I don't think.

                                                                            All that said, a weird list. But they all are I guess.

                                                                            1. re: cacio e pepe

                                                                              Happens all the time. I'll take Popeyes or KFC xtra crispy over most of the pricy yardbirds. Speaking of Popeyes hows ur pot of beans working out? I like theirs.

                                                                            2. re: jessejames

                                                                              I've given my opinion of Sotto a number of times on this list - and gotten arguments.

                                                                              I'd been twice - had the pizza - and had big issues with the crust. I was informed that this is traditional Neopolitan crust. But it was way too "bread-y" for me. In that the middle was more like Wonder bread than any pizza (Neopolitan or not) that I've ever had. Too soggy. Wronghead I've been told! Philistine! Yeah, right. Also told by some FB regulards that the pork chop is stellar.

                                                                              Well, last week I met someone for drink at Picca - she walked in, heard the noise and hustle and bustle - it made her anxious - and she walked right out. (one of the problems of dating actresses - they tend to avoid crowds, prefer secluded, quieter venues). So we tried out Sotto - which she found suitable. I order a pizza margherita and the pork chop. The pizza, this time, was different than my first two experiences - this time it was right and very enjoyable. I guess I'd struck out TWO TIMES in a row, but now - hey, I could go back. (But I wasn't crazy about the pork chop. Not sure if I'd give it another try. )

                                                                              1. re: foodiemahoodie

                                                                                I also feel that the crust can be over-hydrated at times. Still, I love that pizza!

                                                                                1. re: cacio e pepe

                                                                                  How would an over-hydrated pizza crust present itself? Undercooked? Or...?

                                                                                  1. re: foodiemahoodie

                                                                                    The dough itself would be a little too moist, maybe even doughy.

                                                                                    The center of the cornicione of the Sotto pizza has been a touch doughy on a couple of occasions, and I think the hydration is the issue. Minor quibble as I love that pizza.

                                                                  2. re: cacio e pepe

                                                                    I'm happy to say I've had most of the pies on this list, and yeah, it's pretty good. Tomato Pie was disappointing, though as someone (servorg?) recommended, their meatball sandwich is the best I've had here.

                                                                    But more to the point of this post: we're having our first Stella Barra tonight. It's warming up in the oven (they do deliver, via GrubHub, for $5. I took a bite before it went in for heating up. Hafta say...pretty delish.

                                                                    1. re: jesstifer

                                                                      Glad Stella Barra hit the spot. I'm really looking forward to trying Settebello and Mother Dough in particular.

                                                                  3. Still waiting for WWIII. Where's Michael Bay when you need him?

                                                                    2 Replies
                                                                    1. re: mc michael

                                                                      Let's leaf him out of this stew...

                                                                      1. re: Servorg

                                                                        1,000 points for your relentless humor.

                                                                    2. Per Eater LA (http://la.eater.com/archives/2014/06/...) 800 Degrees To-Go has become a member of AVPN (Associazone Verace Pizza Napoletana): http://www.pizzanapoletana.org/showas...

                                                                      1. From LA Eater; 800 Degrees To-Go (not the main restaurant) has achieved an official AVPN, or Associazione Verace Pizza Napoletana, which only two other places in L.A. have obtained (Ugo and Settebello). Why not the original? Each pizza is made individually versus on an assembly line.

                                                                        3 Replies
                                                                            1. re: wienermobile

                                                                              Eater site said the article was published 15 hours ago, so not that fast. :-)