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This cult-favorite pizza van pop-up now has a permanent home in Long Beach’s Belmont Heights, where heavenly circles of naturally leavened sourdough float out of the oven with astonishing speed. Hovering around the $20 mark—dairy-free and cheese varieties aside—these pies don’t exactly come cheap, but discerning pizza fans will find plenty in the way of quality and flavor to justify the cost and effort involved. This Inglewood takeout and delivery operation serves a one-of-a-kind Detroitish-style square pizza made with “Hokkaidough,” a dairy- and egg-free pizza dough with a texture similar to Japanese milk bread. The browned edges resemble your typical grandma slice, but the plush foundation and pale golden bottom are what distinguish Schellz’s pizza from other square pizza pop-ups around town.
Italian Pasta
"It was not easy to do. We scrapped it for probably a year and a half, we stopped and I just said 'I can't do it...it cannot be done," shared Mahler. "I sat on it for a while, I picked it back up and then redid...the entire recipe of it, and then finally started getting some of the qualities that I was looking for with good hydration inside the rice flour. And we ended up with a perfect crust." More information, including a full menu, can be found at milfordhousebarandgrill.com. The team focused on pushing boundaries with flavor and finding the tastiest toppings to accentuate the unique texture. Toppings range from soy-braised beef and roasted garlic kimchi to Japanese curry and fresh cilantro.
The best pizza in Los Angeles
Customers with gluten sensitivities should exercise judgment in consuming this pizza. While the restaurant isn't the same Milford House the community has known for decades, Phillips, Mora and the rest of the team hope to make adjustments and improvements in order to earn customers' loyalty. They hope keeping the name so many people know it by will help bring them back.
Propaganda Wine Bar
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Brittani Stanford recently came to the Milford House with some of her family, including her children. They enjoyed some pizza and playing games, an experience they expect to replicate often. More changes could come as they figure out the needs of the community. The back dining room, which can currently be used as banquet space, may turn more into a party room, with some games from the front of the restaurant possibly moving to the back to accommodate such events. And the potential to add a giant shark tank with live sharks — something that made headlines earlier this year when the restaurant's concept was discussed by the village's planning commission — is still up in the air.
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Danny Boy’s Famous Original
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.
Customers' Favorites
Best to enter one of the locations in Brentwood, Marina del Rey, Sherman Oaks, West Hollywood, or Silver Lake to try for yourself. Start with the creamy cacio e pepe pizza or the diavola topped with spicy salami and nduja walnut romesco. "There's been a lot of people traveling from San Jose down from San Francisco, specifically coming to Burlingame," Mahler added. "They're coming down here and then coming straight here to try mochi pizza for the first time. It's pretty great." "It's a pizza made entirely of Japanese rice flour, and kind of a mix of different rice flours, but primarily Japanese rice flour," shared Chef Ty Mahler, the Co-Founder of Mochiko Mochi Pizza.
Using the same exact recipes, Pizza Wagon of Brooklyn offers one of L.A.’s best New York-style slices with the kind of pizza pedigree that even the pickiest East Coast transplant can’t object to. Former Mozza chef Matt Molina teamed up with Mozzaplex magnate Nancy Silverton and the Silverlake Wine crew for this Roman-style pizzeria, slinging scissors-sliced pies you pay for by the ounce. You can only find four or five varieties per night, but don’t let that worry you—they're all great, so order a little slice of each. (There's even a vegan option.) Don't skip the foccacia, though, which is great in every flavor; we're partial to the O.G., slick with olive oil and flecked with nothing but rosemary and sea salt. If you're at the Highland Park location, enjoy your slices on the cute patio; if you're in Echo Park, take a seat on the wood blocks out front and take in the traffic along Sunset. There's also a newer takeout-only location in Glendora, with a Santa Monica location in the works for sometime in 2024.
With inventive pizzas boasting supple but charred crusts and levain bread with a wonderfully brown crust, Ronan is a haven for those who love carbohydrates. 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. Plenty has been said about chef Daniele Uditi’s neo-Neapolitan pies.
Whenever we’re craving a hefty, classic pizza, this New York-inspired slice shop with locations across the city is here to, quite literally, deliver. Unlike many of the more upmarket pizzerias on this list, Prime Pizza offers both takeout and delivery across much of Los Angeles, with a fairly consistent, unfussy pizza that’s more than a cut above your standard chains. Dough that ferments for 24 hours, housemade sausage and extra options like thick Sicilian-style squares make Prime Pizza stand out—especially if you’re not the type of person to wait in line at a pop-up or chase down the latest hot new pizza. Plus, they offer pizza both whole and by the slice, even if it’s coming straight to your door.
For adults, some additional redemption games will be up in what was formerly the wine bar on the north end of the building. They will accompany a new bar, aimed at serving spirits such as bourbon. Reminds me of my "city" days when you just wanted a fast slice that wasn't complicated. Love that they have a drive thru for pickup so I don't have to get out of my car if I'm in a rush. "We have this this kind of flagship location in Burlingame. And then we have our Palo Alto Sushiritto and our...San Francisco Sushiritto also make the pizzas," said Mahler.
Bestia and Barbuto chef Melissa López developed pies with sausage and mushroom, straight-up cheese, or pizza with Chinese sausage, speck, pepperoni, and sambal. 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. Made by native Michigander Ryan Ososky, these hefty pies come with the sauce on top, the stretchy cheese, and all the crusty-cornered deliciousness one could want. The latest location serves out of Topanga Social in Woodland Hills.
Try the bee sting with pepperoni and hot honey or the famous original with tomato, mozzarella, parmesan, caciocavallo, oregano, and chile. Always-rotating, super-fresh vegetable dishes, well-mixed cocktails, and puffed-up pizza dough masquerading as bread and served with creamy cultured butter make this more than the average pizza joint. This New Haven pizza specialist works out of the Glen Arden Club patio in Glendale.
Lisa Shaw, who oversees the games, said she's received great feedback from both grandparents and teens looking for something fun to do in town. Located in the heart of downtown Milford at Main and Commerce streets, the restaurant was closed 2021 by its longtime owners. After months of work and revamping of the business, a new attraction has arrived, complete with ways to dine and play. Customers with an allergen concern should exercise judgement in consuming BMPP's menu items. While the name of the restaurant may be the same, the chef in the kitchen is not.
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