Pizza! From Fragrant Fennel Sausage to Crisp Pepperoni, Roasted Garlic, Mushrooms, Peppers and Beyond, Square or Round. A Pizza Journey: Steel Pan, La Morra, Quarter Sheets, Gra, Little Coyote, Prince St., Mozza and More! [Thoughts + Pics]

Hi @A5KOBE,

Thanks. :slight_smile: Yah Steel Pan is definitely a standout. Glad to hear Prime Pizza’s square at their Little Tokyo branch is good these days. They seem to be inconsistent at times, but we haven’t been back since the pandemic started. I’ll have to try it again. :slight_smile:

Definitely try the Meatball Sandwich at Little Coyote. :slight_smile:

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@Chowseeker1999 was Little Coyote doing any outdoor seating when you went? I know LA/LB just went to red tier recently. We loved the pizza at Little Coyote but haven’t been back since they shut down their outdoor seating. The pizza seems more consistent than Superfine based on a lot of reports and Pizza Wagon is too far for us.

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Hi @js76wisco,

Yes! :slight_smile: Little Coyote’s outdoor seating is back. :slight_smile:

And definitely Little Coyote is far better than Superfine currently (which is really sad to hear). We’ve given them 4 additional tries since they went downhill and it’s not really improving (except some Slices that they reheat). The loss of their OG Pizzaiolos really hurt.

If you find yourself in Mid-City LA, consider stopping by La Morra Pizzeria as well (on 3rd Street near Fairfax). :slight_smile:

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Finally went this past weekend! Delicious (we had the bianca). The confection store next isn’t bad (but a bit pricey). The gluten-free cookies are pretty good; skip the pop tart. The cake’s texture is good, but, again, a bit $$$.

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Hi @paranoidgarliclover,

So glad you liked it! :blush: There are a bunch of other flavors at La Morra you need to try next time, but the Bianca was one of my favorites. So good right? :slight_smile:

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Update:

There were some newcomers and new changes for our local Pizzaiolos, so it was time for another Pizza journey. :slight_smile:

Roca Pizza (Revisit)

When Roca Pizza debuted during the pandemic, it marked a joyous time as it was the return of Pizzaiolo Luigi Roditis (Chef-Owner of Il Romanista fame) who had to close his legendary Roman-style Pizza joint due to the lockdown of 2020. But that joy soon turned to sadness as we heard that Luigi had suddenly departed from the new Roca Pizza venture just 1 month after the Grand Opening! :frowning:

We wanted to see how Roca was holding up after his departure.

As before, you walk up and can order by the slice, whatever flavors catch your fancy.

Italian Sausage & Cremini Mushroom Pizza (Housemade Italian Sausage, Cremini Mushrooms, Parmigiano Reggiano, Mozzarella, Red Onion):

pizza3_016

This is still delicious. The flavor combination was pretty faithful to OG Pizzaiolo Luigi’s recipe. A nice balance of porky Housemade Italian Sausage, and the Cremini Mushrooms are a classic combination. The Parmigiano Reggiano and Mozzarella with Red Onions just binds it all together.

The crust was good, but not the perfection that was Chef Luigi’s signature crispy-crunchy back at Il Romanista and during the Grand Opening period when he was making the pies.

Mixed Mushroom Pizza (Cremini, Porcini, Provolone, Mozzarella, Parsley):

One of our other favorites from Chef Luigi before he left, this time it was still fragrant and aromatic from the Porcini and Cremini Mushrooms, but it felt like it was missing the extra touch and balance.

Porcini Mushroom & Potato Pizza (Porcini Mushrooms, Mozzarella, Yukon Gold Potatoes, Parsley):

This was tasty, a bit more on the earthy side with the Yukon Gold Potatoes. The crust was still good, but not great (some crunchiness, but not as sublime as before).

Soppressata & Burrata Pizza (Tomato Sauce, Soppressata, Mozzarella, Di Stefano Burrata, Basil, Parmigiano Oil):

Some nice flavor ideas here, but unbalanced. You can see that the ingredients were a bit more haphazard without Luigi in the kitchen.

Bell Pepper Pizza (Vegan) (Tomato Sauce, Roasted Red & Yellow Bell Peppers, Balsamic Glaze, Basil, EVOO):

Back at Il Romanista, Chef Luigi made some fantastic Vegan Pizza options (no faux meat), and this Bell Pepper Pizza was one of his original creations. This was still pretty close to his recipe, but the crust again was good, but not great.

Pepperoni Pizza (Tomato Sauce, Mozzarella, Pepperoni):

A classic flavor combination, but interpreted for the Roman-style Square Pizzas here. This was fine.

Asparagus & Goat Cheese Pizza (Asparagus Puree, Asparagus Spears, Mozzarella, Laura Chanel Goat Cheese, Red Onion, Mint, EVOO):

This was tasty, but the Mint didn’t add anything as it was all burnt (see above). This perhaps hinted at the rift between Pizzaiolo Luigi and the new owners of Roca.

Ultimately, our visit to Roca Pizza after Chef Luigi Roditis left showed that he taught their staff well, and they were able to make a reasonble facsimile of Chef Luigi’s legendary Roman squares. They are good, (in fact all of these places we visited were far better than the disaster that is Mother Wolf), but there was a noticeable decline without Luigi in the kitchen.

The biggest difference was in the crust. OG Hounds in the know remember Chef Luigi and Il Romanista’s crispy-crunchy perfection that were in his Roman squares. Roca Pizza without Luigi? About ~75% of the quality that we experienced when he was there. The crust wasn’t as crispy-crunchy, and it felt a touch more dense. Some of the Pizzas felt like the ingredients were unbalanced, some haphazardly thrown on. (@js76wisco @ipsedixit @A5KOBE @paranoidgarliclover @attran99 and all)

And the latest menu has additions that are clearly from the new owners pedigree (as former owners of California Pizza Kitchen), with a BBQ Chicken Pizza and a Thai Chicken Pizza. Knowing that Chef Luigi did not have an amicable split and left this new venture (FYI, he’s currently “retired” from the restaurant business), further sours our experience here at Roca. I can’t really support this restaurant in good conscience and will mourn the loss of one of L.A.'s great Roman Pizzaiolos in Luigi Roditis. :frowning:

Roca Pizza
(Inside the Americana mall at Brand)
769 Americana Way
Glendale, CA 91210
Tel: (818) 396-5055

U Street Pizza

One of our good friends in Pasadena had recommended we try U Street Pizza, which was the latest endeavor from the same group that runs Union Restaurant (next door). According to our server, U Street Pizza is Executive Chef Chris Keyser’s take on New York-style Pizza, but through California’s produce lens.

Braised Meatballs (Tomato Passata, Ricotta, Fiscalini, Sourdough):

These were hefty, huge Italian Meatballs. The Sourdough helped create a crusty, heartier exterior. These were tasty, but a touch salty.

A-A-RoN Pizza (Provolone, Mozzarella, Guanciale, Red Onion, Mushroom, Oregano, Roasted Garlic):

The ingredients list was drool worthy. The end result? Tasty, but most Pizzas fresh out of the oven, piping hot have an inherent deliciousness factor that’s hard to overlook. :wink: The Guanciale wasn’t as fragrant, nor as deeply porcine as the best Guanciale we’ve had. It was fine. The Mushrooms, Red Onion and Garlic are a great flavor combination, and these all worked great with the Guanciale.

The Provolone and Mozzarella blend felt a bit heavy. The crust on the pizza was a bit straightforward (not as tasteless as Pizzana, but similar): It doesn’t support the ingredients on the pie in the same way our favorite Pizzas do.

2nd Visit:

During Lunch hours, U Street Pizza serves specialty Square Pizzas by the slice, so we were curious how these would turn out.

Juan Carlos Pizza (Black Olives Mushrooms, Fermented Jalapenos, Red Bell Peppers, Muscatel Ranch) (No Ranch):

I asked for one modification - No Ranch Sauce - because I am not a fan of Ranch and seeing it slathered on Pizza? I couldn’t fathom that. :wink: :sweat_smile:

The Juan Carlos square slice was decent. The crust is a bit stodgy. It’s not a Detroit-style square (which is all the rage across So Cal still), but it wasn’t a Roman-style square either, like Il Romanista / Roca, etc. The Fermented Jalapeno still had plenty of kick, adding some tartness as well.

Cheese with Sausage (Tomato Sauce, Mozzarella, Basil, Sausage, Bell Peppers):

This was also a bit underwhelming. U Street’s reheated square slices don’t fare as well as other places’ reheated slices. The crust comes across as a bit more heavy, stodgy.

Overall, U Street Pizza’s strength are definitely their round pizzas over their squares. The round pies were solid, but the core crust was the weak link, not bad, but not rising to the level of complementing and accentuating the toppings. If we were craving Pizza in the area, we’d consider going back, but not a drive across town for.

U Street Pizza
33 Union St.
Pasadena, CA 91103
Tel: (626) 605-0340

https://ustreetpizza.com/

Little Coyote (Revisit)

One item we’ve never been able to get at Little Coyote in all all our visits is their Square Pizza (Slice). Their official pictures always look so appetizing, but they were generally offered only on weekdays, and usually from mid-afternoon and on. But they made the switch to offering them permanently on their regular menu, so we had to make a visit. :slight_smile:

Grandma Squares (Sicilian Style, Focaccia Pie, Pepperoni):

This was merely OK. It certainly wasn’t “bad” at all, and rather tasty, but in the world of Square Pizzas / Slices around town, the competition is fierce, and other places just execute a better version. It probably starts with Little Coyote’s Pepperoni, which we’ve always found to be much saltier than our favorites around town. It’s just an inherently saltier product and they are generous with their Pepperoni toppings, so it just makes their Pepperoni Pizzas that much saltier. The same ends up here on the Grandma Slice. And we appreciate the reheated slice being able to crisp up the Pepperoni Cups

Also it’s a massive slice! :open_mouth: You certainly get your money’s worth, but the whole thing feels too heavy, too thick, and you start to get a similar feeling to when you tackle a Chicago-style Pizza monstrosity (but obviously not as gigantic).

(Special) Mr. French Pizza (Bechamel, Burrata, Pancetta, Arugula, Parm, Lemon):

One of Little Coyote’s Specials they rotate in and out, Mr. French sounded intriguing. Unfortunately, the Pizza turned out a bit clumpy, with the Bechamel and Burrata congealed together (see pics above). :frowning: I don’t know if they let it sit (we were waiting and had to wait an extra 20 minutes for the pie), but the end result was a warm Pizza and the Pancetta could’ve also been a bit more crisped up. Decent.

Veggie Supremo Pizza (Roasted Peppers, Red Onion, Olive, Mushroom, Mozzarella, Red Sauce):

Veggie toppings are some of my favorite adds to a Pizza, whether all Vegetarian or in a “Supreme” Pie, etc. Little Coyote’s Veggie Supremo never disappoints. The Roasted Red Peppers, Olives, Mushrooms, Red Onions with Mozzarella is a great combination. :slight_smile:

Meatball Sub (50/50 Beef & Pork, Crushed Tomato, Mozzarella):

On this visit, Little Coyote’s Meatball Sub was thankfully as consistent and good as before. Succulent Housemade Meatballs with a 50/50 mix of Beef & Pork, they were moist and meaty, and nicely balanced. Their House Red Sauce, melted Mozzarella just binds the Sub together. One of the better ones in the city. :blush:

Little Coyote
2118 E. 4th Street
Long Beach, CA 90814
Tel: (562) 434-2009

La Bella Pinseria Romana

I’ve never had Pinsa before, but according to the new Pinsa specialist, La Bella, it originated from Italy and is a lighter version of Pizza:

"Pinsa dough consists of a blend of four flours: soy flour, rice flour, wheat flour and dry sourdough.

It also ferments longer, contains up to 80% water and requires less flour. This allows for a lighter crust which is lower in calories, carbs, starch, gluten, sugar and fats."

La Bella Salad (Arugula, Honey Gem, Radicchio, Apple, Fennel, Candied Walnut, Cherry Tomato, Ricotta Salata, Champagne Vinaigrette):

A respectable Salad, with a classic combination of ingredients. It was a touch overdressed, however, but otherwise, a nice start to the meal.

Boquerones Pinsa (White Anchovies, San Marzano Sauce, Taggiasca Olives, Salsa Verde, Roasted Fresno Chiles):

The Pinsa looked stunning with the golden crust and the beautiful White Anchovies on top. Taking a bite:

Surprisingly dry and cracker-like. For all the rhetoric (from their website and from our server) about how light and airy Pinsa dough is compared to Pizza dough, we were expecting something light, airy, soft and pliable perhaps. But for this first Boquerones Pinsa, the crust was definitely thin and not as “heavy” (weight) as a traditional Pizza crust, but the taste and mouthfeel was like a giant, thicker Saltine cracker, dry. :frowning:

The toppings were tasty, the White Anchovies tasted of quality, but the overall flavor combination with that dry, cracker-like crust? Not that appealing.

Tagliatelle Pasta (Colorado Lamb Ragu, Saffron, Parsley, Bread Crumbs, Capra Sarda):

This was fine; not great. I love Lamb meat, but this Lamb Ragu with Saffron just didn’t have the depth of flavor, the deep unctuousness and slow cooking taste to elevate it to great comfort food realm. The fresh Pasta had a decent mouthfeel.

Carbonara Pinsa (Bacon, Guanciale, Pecorino, Black Pepper, Egg Yolk, Bottarga):

Another gorgeous-looking presentation, it looks like breakfast on a plate. Unfortunately, this Carbonara Pinsa suffered the same issues as the previous one: The Pinsa crust was like a desiccant, sucking the moisture out of your mouth. As before, reminiscent of a giant Saltine cracker in many ways. And that really undermined the rest of the ingredients and overall enjoyment. :frowning:

The rest of the Carbonara pie did evoke a bit of a Carbonara Pasta, eggy, bits of cured Pork, peppery.

The idea behind La Bella Pinseria seems fine: Having an Italian Pinsa specialist to make it stand out from the glut of Pizza options around town. But at least on this visit (during their Grand Opening period), the much talked about Pinsa dough and crust was the worst thing about the dish. It was certainly thinner and lighter than most Pizza crusts, but when it’s like a giant, dried out Saltine cracker? I’m not sure that elevates each Pinsa to its full potential, but maybe that is the style?

La Bella Pinseria Romana
309 N. Central Ave., #4
Glendale, CA 91203
Tel: (818) 646-8599

Quarter Sheets Pizza Club (Revisit)

From our previous visits to Quarter Sheets Pizza Club, Chef Aaron Lindell was already one of our favorite Pizzaiolos making one of L.A. proper’s best Detroit-style Pizzas. Originally starting as a Pop-Up, it seems enough people embraced Chef Lindell’s excellent square pies to help him and Pastry Chef Hannah Ziskin (who makes all the Desserts) to launch into a full brick and mortar store(!). :slight_smile:

Pepperoni Pizza (Pepperoni, Mozzarella, Red Sauce, Grana):

As with previous visits, Chef Lindell’s “least authentic Detroit-style” pies are at their peak when you order a whole Pizza. The Pepperoni Detroit-style Pizza was outstanding! Crunchy exterior crust, this fluffy Focaccia-like crust and base. The Red Sauce is balanced, tart and sweet, the Pepperoni turn into that eye catching “cup” shape and crisp up nicely. The Mozzarella and Grana provide enough pleasing melty and funky happiness to each bite. :heart:

Sicilian Pizza (Basil, Tomato, Mozzarella, Calabrian Chilies, Thin Crust):

Fragrant, tasty, and the thinner crust helped, but I think we preferred their fluffier Focaccia OG crust.

(Special) Bianca Pizza (Sungold & Flame Tomatoes, Mozzarella, Cream, Garlic, Calabrian Chili, Opal Basil & Grana) + (Spicy Fennel Sausage):

First, when they say “Spicy Fennel Sausage,” they mean it! This was really spicy (by my weak Chili eating standards). :sweat_smile: But beyond that, this was a tasty Special they featured. Quarter Sheets has some fun and rotates in a Special Pizza every week. The Tomatoes were sweet-tart, bursting with a good umami flavor, and the Opal Basil infused every slice with a delicate floral-herb aroma. That fresh-baked “least authentic Detroit-style crust” from Chef Lindell continues to shine here. :blush:

Slab Cake Dessert (Olive Oil Chiffon, Lemon Verbena Custard, Slow Roasted Peaches, Whipped Honey Labneh):

The Slab Cake from Pastry Chef Ziskin was also pretty fantastic. She rotates in whatever’s fresh and in-season, and her Olive Oil Chiffon Cake is so light, delicate and airy.

And, Quarter Sheets Pizza Club had a Soft Opening a while back in Echo Park. Time to see the new restaurant!

It’s charming in that low-key, retro vibe, that Quarter Sheets decided to have a nondescript sign that simply read “Pizza”. :sweat_smile:

The one major advantage of Quarter Sheets Pizza Club now in a permanent brick and mortar store (vs. a Pop-Up) is that you can now stop by anytime and just grab a single slice (square), instead of committing to an entire Detroit-style Pizza, and fight for the limited reservations slots (Chef Lindell was baking out of his home and had limited capacity to bake).

How would the individual slices turn out? One way to find out…

Red Top Pizza (Mozzarella, Red Sauce, Basil, Grana):

This reheated pretty well, the Red Top arriving piping hot, the crust was still crunchy and toasty. But It did taste just a touch more dense / stodgy compared to eating Chef Lindell’s Red Top from a whole, freshly baked Pizza. Still, the flavors were spot on and tasty! :blush:

Pepperoni Pizza (Mozzarella, Red Sauce, Grana, Pepperoni):

The Pepperoni by the slice also held up reasonably well reheated. Nice crisp-crunchy texture, the Pepperoni cups crisped up nicely on the reheat and overall, it was a great slice. However, (being very nitpicky to talk about Slice vs. Whole Pie here) Chef Lindell’s freshly baked Pepperoni Whole Pizza, made to order, is the best way to experience the magic of Quarter Sheets Pizza Club. This reheated slice is probably ~80 - 90% of the greatness of the Whole Pizza version that’s freshly baked (which means it’s still delicious). :slight_smile:

Strawberry Slab Cake (Olive Oil Sponge, Strawberry, Marsala, Mascarpone):

First, it should be noted Pastry Chef Ziskin’s Slab Cake slices are huge! Enough to feed 2 - 3 people easily. :slight_smile: The Strawberry Slab Cake on this visit was wonderful as usual. Moist, delicate Olive Oil Chiffon Cake, the Strawberries are in season right now and so fragrant, sweet and exuding Strawberry essence.

Another Visit:

At this point, Quarter Sheets has a couple tables inside (the rest is still being remodeled), and some outdoor standing tables. Our server mentioned they should be close to fully opening up the inside with extra tables soon.

Tomato Pie (Vegan) (Capers, Red Onion, Tomato, Garlic, Calabrian Chili, Arugula & Ranch (Vegan)):

This felt a little like a Salad on Pizza (which some of our Hounds used to complain about). :wink: But it worked. Capers, Red Onion, Tomato and Garlic, Calabrian Chili… just a great flavor combination, and on top of Chef Lindell’s tasty Focaccia-like Pizza crust. The Raw Arugula really counterbalances it all, offering some crisp, cool, refreshing bites. The one thing that is a bit… suspect is the Vegan Ranch. Caveat: I am not a Ranch fan in general, but in this case, it did give this slice some needed creamy / “cheesy” aspect. But I’d rather they use a good Vegan Cheese instead. Still, a nice slice. :slight_smile:

Foggy Notion Pizza (Spicy Sausage, Ligurian Olives, Mozzarella, Tomato, Ricotta, Rapini, Oregano, Chili, & Pecorino):

Really enjoyed the Spicy Sausage with Ligurian Olives with Oregano. The triple Cheese combo mostly worked, adding layered pungency and cheesiness, and there was noticeable light burning heat. Fun slice. :slight_smile:

Princess Cake (Vanilla Bean Chiffon, Mascarpone, Raspberry Preserves, Almond Marzipan):

Another delicious creation from Pastry Chef Hannah Ziskin. The Almond Marzipan with Vanilla Bean Chiffon was the highlight, and the Raspberry Preserves helped balance out the sweetness.

Pimento Grove Pizza (Vodka Sauce, Castelvetrano Olives, 'Nduja, Mozzarella, Roasted Red Pepper, Oregano, Provolone):

Excellent Pizza! :slight_smile: Chef Lindell’s flavor combo of the 'Nduja with Vodka Sauce, the Castelvetrano Olives, Roasted Red Pepper, Mozzarella, Oregano just works. Since we ordered a Whole Pie, it arrived piping hot, freshly baked out of the oven and the “least authentic Detroit-style Pizza” crust was wonderfully crisp-crunchy, it was airy and pillowy in the middle, and just a winner. :heart:

Now that Quarter Sheets Pizza Club has moved into their new permanent, brick and mortar location, with a full commercial kitchen, it’s great to see Chef Aaron Lindell continue the excellence from his Pop-Up days. The “least authentic Detroit-style Pizzas” are still as great as before, and remain our favorite in L.A. County. It’s great to have the option to buy it by the slice, but if you can commit to it, their whole pizzas are the way to go.

The crust is just perfect and truly at the height of maximum crunchiness and airiness the first time out of the oven. The slices reheat well, but lose some of the luster in the process; still tasty, but not as good as a fresh-baked whole pie. Either way, though, it’s worth a visit, along with trying some of Pastry Chef Hannah Ziskin’s delicious Desserts (various Cakes by the Slice).

Quarter Sheets Pizza Club
1305 Portia St.
Los Angeles, CA 90026

https://www.instagram.com/quartersheets/

Steel Pan Pizza (Revisit)

And after enjoying Quarter Sheets Pizza Club, it was time for a revisit to Steel Pan Pizza as well, our reigning favorite Detroit-style Pizza place in So Cal.

(New) Tiki Torch Pizza (Hawaiian Pizza with Canadian Bacon, Roasted Pineapple and Jalapenos on a Red Sauce Pie):

I know some people who consider it the ultimate sacrilege to have Pineapple on a Pizza. I am not one of those people. :slight_smile: But, I grew up enjoying Pizzas of all types, and Hawaiian Pizzas were just a thing that my family bought once in a while, and I had no problems with the flavors. But it’s actually been a long time since I’ve had a Hawaiian Pizza, so it was a fun, nostalgia trip to try Steel Pan’s new Tiki Torch Pizza.

While I would’ve preferred the Canadian Bacon to be a bit more crisped up / cooked into the Pizza, the flavors otherwise were a lot of nostalgic fun. Roasted Pineapples provided that tang and sweetness, the Canadian Bacon provided the salinity and porkiness, and the Jalapenos gave it sufficient heat. The star was still their amazing crust, though. Just truly crispy-crunchy, airy, and just the right balance. :blush:

Cuppy 'Roni Pizza (Pepperoni Pizza with Crisped Cupped Pepperoni):

But at the end of the day, if you can only get one Pizza at Steel Pan, it better be the Cuppy 'Roni. The team at Steel Pan continues to hit perfection here: Just look at the pictures! Perfectly crisped up, delicious Pepperoni Cups (not overly salty like some places), with the perfect ratio of Cheese and Crust. And their crust! Golden, toasted up, with Cheese roasted edges.

Taking a bite: Crispy-crunchy, cloud-like, airy, not too heavy. The flavor and balance is incredible! :heart: As much as I like Quarter Sheets and other Detroit-style Pizza places, Steel Pan remains our favorite by far.

Steel Pan Pizza
(inside Rodeo 39 Public Market)
12975 Beach Blvd.
Stanton, CA 90680

Pizzeria Sei

What happens when a former Chef who worked at Providence, Ronan and Pizzana decides to open up his own Pizzeria focused on his love of Japanese Neapolitan-style Pizzas? You’d get Pizzeria Sei.

As we sat down to order, it turned out the person we were speaking with was Chef-Owner William Joo, who was busy making every pie during our 1st visit. He mentioned how he worked at places like Pizzana and Providence, but then the conversation turned to how he liked making Pizzas, in a homage to Japanese-style Pizzas, where he’d pinch the crust as he was making each pie. This allowed for it to be chewier like in Japan. He also mentioned how his Pizzas had higher hydration, so it was airier.

Chef Joo uses Almond Wood to bake each of his Pies. One our first visit, we started with:

Tricolore Salad (Arugula, Radicchio, Endive, Parmigiano Reggiano, Preserved Lemon Dressing):

A refreshing, bright burst of citrus, and a great Salad to start the meal. :slight_smile:

Funghi Pizza (Fior di Latte, Shaved Mushroom, Roasted Garlic, Pecorino, Oregano, Fresh Thyme, Extra Virgin Olive Oil):

This was pretty incredible. Chef Joo’s Funghi Pizza was first alluring with the just out-of-the-oven, fresh baked goodness. The scent of Roasted Mushrooms right out of the oven is already fantastic, but Roasted Garlic, Fresh Thyme, Oregano, and the Fior di Latte… superb.

But it was the crust that was the star! Chef Joo’s words turned out to be truth: This truly was airier, lighter and fluffier than regular Neapolitan Pizzas. Wow. :open_mouth: :heart: It also had real flavor in the dough, not empty, bland, white carbs (a la Pizzana). This was standout! :heart:

Napoletana Pizza (Tomato, Basil, Anchovy, Olive, Garlic, Capers, Oregano, Extra Virgin Olive Oil):

Chef Joo personally recommended this Pie as one to try, so how could we turn it down? :slight_smile: And he was right! The Tomato, Olives, Capers, Garlic were a beautiful match, salty, briny, umami, but then you add in the Anchovies for that beautiful oceanic wave, fragrant, floral Basil, and a good quality Extra Virgin Olive Oil.

The pinched crust was just as airy and light as the last one, pillowy and still moist / soft. This was flat-out delicious! :heart:

2nd Visit:

The Pizzas were so good that we had to make a return visit soon after, just to make sure of the consistency.

When we sat down, we noticed a new assistant manning the stoves. When we asked where Chef Joo was, the server said he was in the back working on something else.

Bianca Pizza (Fior di Latte, Preserved Lemon, Basil, Pecorino, Extra Virgin Olive Oil, Sea Salt):

The first thing we noticed was that the crust was more uniform and circular (see pics above) compared to our 1st visit when Chef Joo was personally making them. The Pizza from his new assistant seemed less pinched (not as jaggy / puffed in parts). Taking a bite:

Our suspicions were confirmed. The Pizza crust itself was OK, but definitely tasted more mundane. Nowhere near as airy and light as our 1st visit. :frowning: The flavors of the Bianca itself were enjoyable. I really liked the Preserved Lemon citrus notes, the salty, funky Pecorino, with the melty Fior di Latte and aromatic Basil. This was also way more wet and gloopy, like a traditional Neapolitan, compared to the 1st visit.

Diavola Pizza (Tomato, Fior di Latte, Basil, Soppressata, Chili Flakes, Olive, Parmigiano Reggiano, Extra Virgin Olive Oil):

The flavor combination was good, what’s not to like about Soppressata, Tomato, Basil, Olives and Parmigiano Reggiano? :slight_smile: The Chili Flakes added a nice kick, but nothing too overwhelming. However, once again, with the new assistant making the Pies, it was clear he was a notch below and needed more training. The Pizza crust tasted stodgier, heavier, more typical than when Chef Joo made them personally during our 1st visit. As a result, that airy, light, fluffier crust was gone. And it made a huge difference.

In the end, what is Pizzeria Sei going to be? I think it hinges on how often Chef William Joo will be making the Pies personally, or how well his new assistant can improve to match what Chef Joo is doing. During our 1st visit, when our Pizzas were personally made by Chef Joo, it was incredible! Truly a distinct, airier, lighter crust. It was still sufficiently moist and nicely cooked with only light leopard spotting. The flavors were able to sing on this cloud crust as a result.

The 2nd visit, when it was Chef Joo’s new assistant making all the Pies? Disappointing. :frowning: The crust was nowhere near as pinched, resulting in a heavier, typical Pizza dough & crust. It was more charred, and the whole Pie fell down into the realm of “OK” with quality ingredients.

L.A. has too many great Pizzerias these days. If Pizzeria Sei is more like our 2nd experience as Chef Joo is busy with other endeavors or doing R&D in the kitchen, and we’re in the hands of his new assistant? Then Pizzeria Sei isn’t worth going out of your way for… If it’s more like when Chef Joo is making each Pie? This is a new destination worth a visit.

Pizzeria Sei
8781 W. Pico Blvd.
Los Angeles, CA 90035
Tel: (424) 279-9800

https://www.pizzeriasei.com/

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Casa Bianca Pizza Pie: Eagle Rock:

Thin crust pizza

Homey environment

Many customers have been going for more than 30 years–still long waiting lines on weekends

Google for 915 pictures!

Ray

4 Likes

That olive pizza at sei looks amazing great review

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Great report and comparisons!

I just learned about Pinsa last week from an acquaintance from Rome (whose wife’s family runs several notable restaurants in Italy, Michelin-starred not pizza admittedly) - he recommended Oste on W 3rd. I haven’t been yet but am looking forward to trying it. I have become accustomed to the texture of Neapolitan pizza dough, however, and I understand that Pinsa crust may have quite a different bite.

For comparison, this was the margherita pizza I had at Pizza Studio Tamaki (PST) in Tokyo. Pie was made by Tamaki-san at the counter. He definitely did pinch the “cornichione.” Notably, I really enjoyed the airy crust and good moisture on the top. Yes, they do pour quite a bit of olive oil on top to finish, but the tomato sauce had nice moisture in not being dried out, and the buffalo mozzarella and basil being cooked nicely, too. I forget the fermentation time, but I believe it was quite long.

Of course there’s Savoy and Seirinkan, which I will try on my next trip to Tokyo, but where I really want to try for Japanese style Neapolitan pizza is BACAR in Okinawa.

Sei looks delicious and hoping they get consistency sorted out!

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I really need to try their meatball sub before the weather gets too hot.

Meatball subs and hot weather go together like anchovies and ice cream.

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@Chowseeker1999 and @BradFord, your posts remind me of this sweet bastard…

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I can say that I’ve had the “pinsa” from Oste and it was “ok” - i like that they get crunch there with a minimum of char…the shape still reminds me of something that comes out of our home oven.

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Thanks @drrayeye :slight_smile: I remember some Hounds mentioning this place on our old board back in the day. I’ll bookmark it. Do you have any favorite pies there?

Thanks @chienrouge ! :slight_smile: I really hope they straighten things out. If the Owner-Pizzaiolo William decides to make most of the pies, Pizzeria Sei is going to be pretty awesome (or if he can get better help). :slight_smile:

If you try it, let me know what you think (and see who’s making your pie that visit for comparison).

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Hi @BradFord ,

Thanks. And thanks for the great info and insights again. :slight_smile:

That Margherita from Pizza Studio Tamaki in Tokyo looks delicious and it has that similar “pinched” crust / shape that I saw at Pizzeria Sei. I’ll bookmark it for my next visit! :slight_smile:

Thanks for the tip on Oste.

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Yes, please! :slight_smile: I want to see what @ipsedixit thinks of Little Coyote’s version in comparison to your all-time favorites. :blush:

And in the other direction, if you find yourself on the Westside, don’t forget to try Gjusta’s Meatball Sub. It was incredible the 2 times we had it. Maybe I’ll make a return visit to verify it’s still consistent. :wink:

Hi @chienrouge ,

Hahaha! Iron Chef Italy! :grin:

Thanks for the report back on Oste. Besides the crunch, how was the Pinsa dough / crust itself? Was it on the dry side like a cracker? (That’s what the Pinsa at La Bella tasted like.) Thanks.

i would say yes on the drier and thinner side but not verging into “cracker crust” territory which I despise. Don’t even get me started on St. Louis pizza! I wouldn’t call this a destination pizza (pinsa) spot but the spot sure is popular and gets lively crowds and maybe a spot to check out if you’re near the farmer’s market.

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Sausage and mushrooms–like I had many years ago in my home town.

Always an interesting mix of patrons.

Ray

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Thanks @chienrouge . Good to know.

Wait, what is St. Louis-style Pizza?! :open_mouth: Are there places around here that serve a good version? :sweat_smile: Thanks.

With Forest Park and more St. Louis is a lovely city. The pizza seems to be a sick joke on Chicago tho with cracker crust and “provel” cheese. I was there for work recently and went to the the Hill area and had this one with with eggplant and sausage. We asked for regular mozzarella not provel but I’m not sure really what happened. The toasted ravioli and giant beers in fish tank goblets were better.

I don’t think there’s any place here that has that and I’m not looking for it. Maybe casa bianca comes close - it’s not my bag either but I see folks like it.

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