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In Los Angeles, the city that never sleeps, world-class pizzerias are not far from the subway station, and new stores open as often as big-budget musicals. Wait, this is not right.

In Los Angeles, Auto City, our blue-collar status and harsh winter require hearty pies baked with steel, which will not only stick to your ribs, but also hit them. Wait a minute, let's try again.

In Los Angeles, the eternal city, the arc of our history is very long, leaning towards pizza. Oh my god, why is it so hard?

In Los Angeles, the city of angels, the only truly sustainable resource is new ideas — on the screen, in the store, or on the plate. This is most obvious in our pizza scene. Every time you blink, another wrinkled, post-sarcasm brother bought a roccbox and used his Internet reputation to rent it for two years in a rough and ready store. Turning point? It rules.

Los Angeles Pizza is amazing, diverse, fun, creative, and welcomes all kinds of weird ideas. This is a heretical dream, a place where stars will always be born. This makes the scene difficult to catalog, but it does not mean that we will stop trying. In this spirit, we bring you the second volume of the ever-expanding LAist Pizzapedia.

We are gone, it's kind of like it.

At this point, Union is a fixture on the "Best of Pasadena" list, and executive chef Chris Keyser can use a slogan to wallpaper the restaurant. In April, Union's ownership group started a new project in the same block, U Street, a California/New York-style mixed pizzeria. As you might imagine, the pie is flawless. They are technically a perfect match with spicy tomato sauce and high-quality products that come from many local farmers on which Union depends. The crust was sprinkled with parmesan cheese, and it looked like they were parked between the oven and the box in Tony Montana's office.

Danny Boy's famous original pizza

We are accustomed to doubt the transplanters who transplanted to Los Angeles, they optimistically promise to improve things that do not need to be repaired, and finally bless us with the "authentic" version of their favorite food. Fortunately, Daniel Holzman subverted the stereotype of outsiders. The co-founder of the successful New York mini-chain The Meatball Shop has landed on this coast and owns an absolutely torn New York-style pizzeria. At Danny Boy's Famous Original Pizza, his traditional New York pie has a perfect ratio of cheese and sauce, and a thin, strong but still foldable crust. Sicilian slices have a crispy bottom with crumbs in the middle, and the number of pepperoni slices is just right, they will curl when they become crispy in the oven. Damn, these New Yorkers might make a difference.

The entire store has not yet opened, but chef Brad Kent's new bagel slices have been occasionally launched and trial-run since last summer, and are scheduled to open on York Avenue in Highland Park in late November. What we have tasted is enough to prove that this is an exciting new entry into the NELA pizza industry. The sliced ​​varieties in the pop-up store are simple (cheese, pepperoni, vegetarian), but there is a turning point. You can finish the slices with Emerald Dragon sauce, a homemade jalapeno grapefruit oil. When they ask you if you want drizzle, the answer is always yes.

Although the bakeries in Long Beach are second to none, the city has not received enough love as a pizza destination. This is too bad, because you will find plenty of first-class pies where 710 ends. Little Coyote has two locations, an 18-month-old slice joint store and a two-month-old pizzeria, founded by a pair of chefs with killer restaurant credibility in the Los Angeles area. Their menu reads like an upgraded version of the casual New York pizzeria that everyone loves, with great beer, Italian sandwiches, and perfectly executed hybrid New York-style pizza. The pie is large and thin, with a pleasant savory crust and simple toppings. They also made an excellent thick square grandmother piece, which most people describe as Sicily. It pairs well with a glass of orange wine from their trendy wine list or Beachwood Brewing's Amalgamator IPA, which is one of the best export products in Long Beach.

In a pandemic or no pandemic, one of the best ways to eat is to stand next to the open trunk of the car. It may be in the parking lot, or it may be filled with adult drinks in plastic cups. Few places are as suitable for an asphalt dinner as La Sorted's, a pop-up shop rooted in the Silver Lake Strip shopping center, where Same Same, Moon Juice and Pho Cafe are located. Owner Tommy Brockert’s pies are perfectly in line with the New Neapolitan tradition. They have a shell with leopard spots and a slightly drooping center. The toppings feature classic dishes with some modern flavors such as artichokes and pesto or Fresno peppers and pepperoni. If you arrive early enough, you can taste the baked goods prepared by Hannah and Conor Smith (Brockt’s sister and brother-in-law), who run the shop as Gemini Bakehouse in the morning.

You don't usually walk into a gorgeous "California Coastal" cafe with marble tabletops, white thatched honeycomb lamps, and customers that look like the casting director's dream and expect to find a killer pizza. But if you prejudge Dabai, you are just playing with yourself. Their wood-burning oven produces perfect new Neapolitan pie with a sour sour crust and toppings such as Sopreta, honey and smoked pepper oil (Diavola). Their smoked salmon pizza with dill, onion, whipped cream, sesame and poppy seeds is like a luxurious bagel.

There is a lot to say about the nostalgic explosion of classic pizza. Dtown Pizzeria operates outside of Phorage in WeHo and perfectly meets Detroit's standards. Wisconsin brick cheese is baked in an 8 x 10 steel pan and topped with a thick double racing striped crimson sauce. But they also broke the boundaries, creatively spinning on the dough pie with baked cheese on the crust. Oaxacan Guey has sausages, pickled onions and Oaxacan quesillo. Go now and you can still taste their pumpkin pie specialty, an autumn feast, grilled pumpkin, sausage and ricotta cheese on a charcoal shell with rosemary and spicy honey.

It's hard to get excited about the new pizza concept opened and installed by a former CPK executive next to Americana's valet booth. Until you learn that the original pizza is Luigi Roditis, he is the Il Romanista that El Segundo missed so much. Roditis is no longer attached to Roca, but its pizzas are reminiscent of those served in his previous store-proper sponge dough, cut into large pieces of crispy bottom, not obvious but intuitive the moment you taste them Meaningful toppings. Combinations include sausage and mushrooms with Beckham, potato and rosemary, as well as asparagus and goat cheese.

The Roman pizza we usually see in Southern California is more accurately called pizza al taglio, but it is far from the only pizza style in the Eternal City. Oste, short for Osteria, is a breezy space west of Grove, offering Roman-style dishes, including fried rice balls called Suppli. But you are here for Pinsa Romana, a kind of ancient Roman flatbread, reinvented in 2001 by the bread maker and pizza maker Corrado di Marco. The crust is made of rice, soy flour and whole wheat, which is theoretically healthier and easier to digest. Whether this is true or not, the crust is light, airy, and crisp, with a subtle earthy flavor. The Oste pinsa of the same name has luxurious ingredients including guanciale and pecorino, but it is difficult to deviate from the simple Margherita. The wonderful and exhilarating acidic tomato sauce dominates the pizza, just like a Spanish pan partner swimming across the Mediterranean.

Blackbird is a small restaurant in Melrose east of Fairfax, offering carefully selected natural wines and craft beers, stylish decoration, stylish art and a stylish casual atmosphere. If all this makes you think their pizzas will be light and delicate, then you are wrong. They made the heaviest and most concentrated deep-dish pies in Los Angeles. Their signature Balls Deep has homemade meatballs and enough mozzarella to fill a hot tub, surrounded by a buttery crust. This is a very heavy pie, even with a short diameter. The final effect is so rich that one slice can eat a whole meal, although you may find yourself reaching for one second... and then three seconds.

This is a Pittsburgh-style pizza you may not have tried. What exactly is Pittsburgh Pie? The owner/pizza owner Ben Osher is from Steel City, he doesn't want to be locked in, so that's enough. Gorilla Pies is making some high-quality pizzas with a hot toasted fluffy crust, so they produce huge bubbles and angry charcoal smudges that look like the black in Joey Porter's eyes. They are more breaded than New York pizza, but stronger than Neapolitan pizza. Add a bit of Parmesan cheese to the cheese mixture and use hard-cooked marinara to give it a salty and smoky flavor. Combine it with things like pickled fennel and nasturtium on Sierra Bonita or pastrami and kraut-chi on top of their Reuben-inspired Rabbi, and their vision for Pittsburgh pizza begins to materialize. If you want to go all out, you can't go wrong with their kitchen sink chef specialties called The Dude.

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