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The crust is perfectly chewy and bubbly, and toppings range from burrata to artichoke pesto to giardiniera. Our top pick is the “Spicy, But Oh, So Sweet Boy,” a version of the now-ubiquitous pepperoni and hot honey combo set off with Fresno chiles and fresh garlic. Shins Pizza is named after Shin Irvin, co-founder of the design firm Folklor.
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Head to California Marketplace’s third floor in K-Town to place an order for a nine- or 12-inch pizza. Now we’re surrounded by more new and incredible places than bitter New York transplants know what to do with. Before you scroll, you should know that we’re only considering the pizzas themselves—not the restaurants overall (if you want to know how we feel about those, read their full reviews). We wanted to try it because it had great reviews and was supposed to be one of the best places for pizza in San Jose. On Fridays, Saturdays, and Sundays groups larger than 20 people cannot be accomidated without a reservation.
Menu
He grew up eating slices in Philadelphia and wanted to bring a similar setup to Los Angeles. Bestia and Barbuto chef Melissa López developed pies with sausage and mushroom, straight-up cheese, or pizza with Chinese sausage, speck, pepperoni, and sambal. This sports bar-meets-Indian-pizza-parlor has quickly built a following for shareable pies. Choose a base sauce from makhini (made with tomatoes, spices, and cream), a peri-peri vindaloo (made with a roux and Kashmiri red chiles, and fortified with a rich vegetable stock), or white korma (sweet onions, yogurt, and spices). Toppings include homemade Goan sausage, roasted fresnos, and chicken tikka for a choose-your-own flavor adventure. Chef Chris Bianco has long split his time between LA and Phoenix, and he’s even growing his brand locally with Pane Bianco for slices and sandwiches nearby at the same Row DTLA complex.
Apollonia's Pizzeria
Don’t let the $40 price scare you away—this accounts for 10x14 inches of crackly, marinara-drenched gold. The deeply charred crust has a spongy, light interior, and one of these babies can easily feed three people. At this point, riffing on New York-style pie is about as common as exhaling carbon dioxide. But Secret Pizza is the only LA spot on par with East Coast slice joints. This pick-up-only operation in Montecito Heights—run by a New Jersey transplant—makes us want to call Infatuation NYC to brag. Aside from the occasional pepperoni, we don't even like to add toppings—just sweet, slightly acidic tomato sauce and fresh mozz.
Those in the know should pre-order online for darkly burnished, thin, delicious pies. With recent media coverage, the place has grown to three or four times the volume it normally produces, so be patient and order a few beers while waiting. What started as a pandemic pop-up is now a successful brick-and-mortar pizza-and-cake restaurant in Echo Park. Phoenix’s most famous pizzeria knows how to make the thinnest crust imaginable without compromising any of that great, bready chew. Located inside ROW DTLA, the pies at Bianco here come out crispy from the oven with a sturdy bottom, but soft enough to fold your slice without it snapping like a wafer. Each one is a vehicle for smart topping combos, like salty soppressata and silky smooth marinara on the Sonny Boy, or pistachio, rosemary, and pungent parmesan on the Rosa.
D-Town Pizzeria
Folks Pizza owner Joey Booterbaugh is a longtime student of dough fermentation. We first became obsessed with LaSorted’s brick-oven pizza during their limited run as a pop-up in 2020. Maybe it’s the brick-and-mortar digs, or the power that comes with being so close to Dodger Stadium, but the latest iteration of LaSorted's (like Lasorda, get it?) has earned a place in the LA pizza pantheon as well as our stomachs.
The Best Pizza Spots In LA
(What else do you need?) There’s a link in their Instagram bio for easy pre-ordering and a patio in front of the shop where you can dive into your pizza right away. Former Bootleg Pizzeria operator Kyle Lambert is a deep-dish Detroit-style pizza specialist. These square slices are plush, made with naturally fermented dough that features an ever-so-slight tangy flavor. Lambert and partner Courtney Glowacz operate from a small takeout-only Culver City slot with a rock-and-roll vibe that resembles the camaraderie part of the Bear’s first season. The $30-35 square pies are laden with cheese and personality and suit any mood. Slices are available during the day from noon to 3 p.m., with pies only from noon until 9 p.m., Wednesday to Sunday.
And the award for Best Pizza In The Least Likely Location goes to… Chill Since ‘93. The name of this London-based pizza shop in The Grove sounds like an unlistenable podcast your college roommate started, but bear with us on this one. The Roman-style slices at this casual, order-at-the-counter cafe rival the best in LA. The semi-thick, focaccia-like crust is light and airy, and perfectly absorbs the flavors of various toppings like arugula and prosciutto, soppressata, and our hands-down favorite, charred, golden potatoes.
Outdoor Patio
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Side Pie started as a pandemic-era pop-up operating out of someone’s backyard in Altadena. These days, it’s moved down the street to a restaurant space with a huge back patio complete with string lights, a stage for live music, and a wood-fired pizza oven. Unlike similar shops around town, Side Pie’s pizzas come with a thin, crispy crust and slices are cut so large we advise you to tilt your head while you eat. This funky little slice shop in Cypress Park comes from the Found Oyster and Barra Santos people, which explains the pendant lights and deep green tiles. But it’s much more than a loiter zone for people who occasionally text a Haim sister.
Order a side of smoked mozzarella sticks along with your pie if you know what’s good for you. This New Haven pizza specialist works out of the Glen Arden Club patio in Glendale. Expect blistered pies topped with all the familiar classics, including pepperoni, ricotta cream with sausage, and clams.
It’s in an unusual space, tucked away in an office building atrium, which is a lovely place to have takeout pizza. Recently the shop has become very popular on TikTok, leading to long lines during lunch hour. Thanks Pizza is some of LA’s unfussiest pizza, but it is pie-making at its best. The wood-fired dough comes as a cheeseburger or Hawaiian pizza, along with the simple pepperoni.
After seven years, the restaurant was able to hold its own and Kukar's House of Pizza was here to stay. In 1976, the City of San Jose wanted to expand Almaden Ave. onto the land where the House of Pizza was located. To keep the restaurant going, the building was moved 75 feet to accommodate the new street. In 1985, the future of Kukar’s House of Pizza was threatened again to make way for the new San Jose Convention Center. After 54 years as the owner & founder of Kukar’s House of Pizza, George Kukar passed away in 2004 at the age of 87. He was very proud of his Native American heritage and was a registered Costanoan-California Mission Indian, evident by the Native American influenced decor scattered throughout the restaurant.
The result is Los Angeles being a hotspot for excellent pizza dough topped with local ingredients by chefs who obsess over sauce and delicious pies. If you’ve ever wondered what might happen if someone combined a relatively thin grandma-style center with thicker, Sicilian-style crusts, first off, let’s be friends. Secondly, De La Nonna in the Arts District is pulling the hybrid off. The focaccia-like pies here have a hefty, golden-crisp base topped with layers of sauce and cheese. Pizza purists' favorites (namely margherita with fresh mozzarella) are done well, but De La Nonna also nails busier combos like roasted Japanese sweet potato with dollops of tangy pesto or charred kale and pancetta. Add a massive patio, the occasional live DJ set, and a stellar drink menu and you’ve got a low-key pizza party.
The former pop-up now resides in a small space in Echo Park with a rabid follower base (us included). Their crispy, focaccia-like crust has inch-high edges that crackle and snap under each bite, while the pillowy interior soaks up the sweet red sauce that’s striped across the top. It’s hard to think of a more photogenic pizza than the square Detroit-style pies from the unassuming Apollonia’s on Wilshire. These dense, expertly cheesy pizzas are filled with crunch, cheese, and plenty of sauce, to be sure, but the place’s crispy, thin, round pies are sure to impress. The place not only does simple thin round pies, but it also works square and Sicilian-style pizzas daily. Locations are open in Burbank, near Santa Monica College, Fairfax, West LA, El Segundo, and Altadena.
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Today, House of Pizza continues to set the stage for a family business and carries on George's vision. George’s three daughters Joan, Sandy and Patty help with the restaurant. While his son, also named George handles the day to day business of the establishment. The Conejo Valley has plenty of Italian eateries, and Made in Italy is among the best. In addition to several kinds of pasta, salads, and paninis, there are several options for pizza, including a classic margherita, prosciutto and arugula, four cheese, and sausage and mushroom.
Little Coyote in Long Beach feels like a true throwback, the kind of casual pizza place that suburban kids begged their moms to stop at after picking up a VHS from Blockbuster. The pizza itself comes closest to New York-style, with massive slices, crispy thin crus, and classic toppings that range from pepperoni to sausage and mushrooms. Of them all, the white pizza—with spinach, ricotta, and mozzarella—is our favorite on the menu. Located in that busy intersection of Sunset Blvd., between the 76 station and Mohawk Bend, Cosa Buona is a casual neighborhood hangout that serves puffy-crusted pizza designed by the chef who also runs Silver Lake star Alimento.
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