Zelo’s pizza is a different sort of pie, crust enriched with a little cornmeal, packed and crimped into a high-rimmed steel deep-dish pizza pan blackened from years in the ovens, and baked to a kind of high crunchiness.
Every pizza at Mozza is a marriage of flour, salt & hot-burning almond wood, stretched into irregular discs. The crust is so good that it may be at its best dressed with nothing more than a drizzle of good olive oil and a few grains of sea salt.
The first time I stepped into Casa Bianca, I knew it was the pizza parlor I had always hoped to find in California: perfumed with a whomp of garlic, alive with the roar of customers who had been clustering around the checkered tablecloths for decades.
There are Margherita pies, pizza with pesto and shrimp, pizza with three kinds of sausage, with spinach and ricotta, and with pineapple and bacon. The heart of any pizzeria is the crust, and in that, Bollini’s is there.
Italian Restaurant in Los Angeles, CA, United States
Kleiman’s artisanal olive oils, bread salads & goat-cheese pizzas may no longer be novel, but there's no place you'd rather be than at Angeli, contemplating a glass of Sangiovese & starting in on a plateful of ravioli with melted butter and sage.