It had great texture. I think we had the pizza 5 times in that one week. The locals were emphasizing how the long fermentation makes the pizza easy to digest. Very good for a casual poolside grill - start with a caprese salad, some seafood, then split a pizza or two, and end with homemade limoncello from local Amalfi lemons!
The hotel also had a pizza class outdoors. I will try it next time I’m in Ravello!
Hi @BradFord ,
First, wow! 
Second, darn it! Now you’re really making me wish I could fly to Italy right now, just to try it. 
It’s funny how people think that long fermentation has any connection to how easily someone can digest anything. Modernist Pizza also described the “importance” of easy digest-ability of pizza in Italy and how some pizzaioli even use it as promotion of their products
Yeah, I don’t know! Whether the dough is by biga or poolish, autolyse or not, how long it’s fermented, etc. and the effect that has on the dough’s digestibility, I’m not sure. Italian culture seems to value digestion a lot, and locals in Italy were telling me that long fermentation is better for the stomach.
Lots of cultures will advertise health benefits of aspects of their ingredients or the ways their food is prepared. I haven’t looked into the literature and I don’t claim to have a good understanding of food science. Whether long fermentation of pizza dough or “trou normand” in a French meal helps digestion, eating Chinese winter melon “cools” the body or lamb makes one stronger and more virulent, or one should avoid vegetables for a month postpartum, etc. I’m not sure. Ultimately, these claims often don’t really affect our enjoyment of or decisions about food, because they’re often more anecdotal than empirical (from what I can tell as an outsider). If they do as advertised, great, if not, we’re not really any worse off!
What I can tell is that the dough’s “latticework” from the cross-section looked really nice and the dough was airy, but that’s perhaps more a result of the handwork (incorporating lots of air when it’s flipped and stretched) than the fermentation process. Resulting texture was great either way!
Pinsa at Oste
Almost like a foccacia with a crisp bottom. Pinsa is made with soy, rice flour, and wheat flour, with very high hydration. Different texture than Neapolitan pizza, for sure. The tomato sauce was salty, but not necessarily in a bad way. Maybe it’s a bit of the soy that contributes to its salty taste.
I liked it; not better than Neapolitan pizza to me, but I can see the appeal. Oste’s a pretty chill local spot that I’ll return to to try other types of Pinsa in the future. For that area, less crazy than Joan’s on 3rd, and open throughout on weekends.
Hi @BradFord ,
Thanks for the report back on Oste’s Pinsa. It sounds like the crust there is much better than the Pinsa I had at La Bella Pinseria Romana, which was just like a giant Saltine cracker (dry, but light).
Looks fabulous. Knife and fork please.
Yes, the crust was nice, good crunch on bottom but not too thin like a Saltine. I’ll try other versions at Oste in the near future. I liked the cozze (mussels) dish, too (but I wish the accompanying fries were crispier). Service was nice.
I guess Pizzeria Bianco is next on the list to try, and then Da Michele.
I finally tried L’Antica Pizzeria Da Michele and I liked it. Of course we got the Margherita - good bake with even leoparding, very good tomato sauce with nice moisture. I like a touch more of a slightly raised cornichione, but that’s just a personal preference.
I recommend the Gnoccho Fritto (fried pizza dough, burrata, prosciutto, and arugula) - a plate of 4 is little filling for a personal appetizer, maybe just 1 sandwich per person is all one needs.
Courtyard is spacious. The menu is oddly broad, though, with a bit of everything for an American brunch. I like that they’re open through the afternoon - I can see myself dropping in mid afternoon on a weekend to split a gnoccho fritto and margherita again.
Really happy that you enjoyed it @BradFord
One of my favorite pies in town and lunch is just around the corner too.
Great patio but were you able to see their cooking operation at all? – that pizza is in the oven for such a short time!
Will check out the Gnoccho Fritto. Never had that and sounds delish.
The owners/hosts there are supercool, maybe when you return you can shmooze them up on a mare pizza!
I didn’t, but I imagine it was a very quick cook like 60-90 seconds at very high heat. Nice bake with even leoparding which I understand is a function of skilled even hand pressing and working quickly.
I didn’t but I’ll be sure to say hello next time. Good idea! I doubt the Naples location would be amenable to offering it, but Hollywood seems like a different operation altogether, with a surprisingly large menu.
Maybe I can convince them to offer some nice value grower champagne - that’s my favorite thing to enjoy with pizza, but i believe their wine list is basically Italian.
I go for Lambrusco but pretty big markup there on their wines to my eyes. Hollywood. Pretty sure you can bring your champagne (in a cooler!) and pay a $30 corkage which might be the best way to do it.
They have clams, scallops and squid already there for other dishes, not sure about shrimp.
Hi @BradFord ,
Thanks for the report back. It looks like your visit they’ve gotten pretty consistently good now. Not too much leoparding either.
Thanks for the tip on the Gnocchi Frito (I don’t think it was on the menu when we went early on (during the Grand Opening period).
Update 2:
Our first 2 visits to Pizzeria Sei (see previous post) showed great potential. Chef-Owner William Joo’s restaurant is a homage to a Japanese Neapolitan-style of Pizza made famous by Seirinkan (Tokyo). On this 3rd visit, we noticed his assistant was still making all of the pies (which were noticeably worse than the pizzas made directly by Chef Joo), but in a stroke of luck, Chef Joo came out of the kitchen to make a few pies, including ours today.
Tricolore Salad (Arugula, Radicchio, Endive, Parmigiano Reggiano, Preserved Lemon Dressing):
Refreshing, cool, deeply vegetal and a nice starter to the eventual Pizzas.
(Special) Patate Pizza (Summer Potato, Shallot Cream, Ricotta, Provolone, Pecorino Romano, Oregano, Thyme):
Taking a bite, you notice the difference in skill level immediately, as Chef-Owner Joo’s Pizza Crust stands out over his assistant. It’s airy, light. delicate, and it supports the Farmers Market Potato slices quite well, the earthiness there pairing well with Shallot Cream and Ricotta, in a similar way to a perfect Baked Potato.
Napoletana Pizza (Tomato, Basil, Anchovy, Olive, Garlic, Capers, Oregano, Extra Virgin Olive Oil):
The Napoletana remains a standout Pizza at Pizzeria Sei, especially when Chef Joo makes it. The Tomato Sauce, fresh, bright Basil, Olives, Garlic, EVOO are a classic combination as is, but add in Anchovies, which give a nice oceanic brininess (without overpowering the Pizza), fragrant Oregano and Capers, and the super airy crust by Chef Joo, and it’s simply delicious.
4th Visit:
Farmers Market Peach Salad (Balsamic Vinegar, Aged Goat Cheese, EVOO, Arugula):
A light, refreshing, bright seasonal Salad befitting the height of Summer. Sweet (with a touch of tart) Farmers Market Yellow Peaches, worked nicely with the fresh Arugula’s bitterness, the Balsamic Vinegar, Aged Goat Cheese, and quality Extra Virgin Olive Oil.
(Special) Salsiccia Pizza (Tomato, Oregano, Chili Flakes, Pork and Flowers Fennel Sausage, Provolone Fondue, Fior di Latte, Extra Virgin Olive Oil, Fennel Pollen):
We love a great Fennel Sausage Pizza, ever since Chef Nancy Silverton made it famous locally with her legendary version at Pizzeria Mozza years ago. This was also noteworthy because Chef Joo normally doesn’t offer Sausage Pizzas currently (kitchen space issues).
Taking a bite: Floral, fragrant, zesty, savory Fennel Pork Sausage hits your palate from the get-go. The Tomato Sauce, Provolone Fondue and Fior di Latte combine to give you that taste that feels familiar, like a “classic” Sausage Pizza back in the day. 
The crust was surprisingly a bit overcharred, but otherwise a tasty pie.
Bismarck Pizza (Fior di Latte, Prosciutto Cotto, Egg, Pecorino, Basil, Truffle Oil, Sea Salt):
I’ve been avoiding ordering this Bismarck Pizza for awhile, since it contains Truffle Oil (sigh). However, we decided to try it finally. The first scent that hits you is the unmistakable Truffle Oil aroma. It does smell a bit like real Truffles, but not as revelatory as fresh shaved, high quality Alba Truffles, of course. And there’s no taste. Just aroma.
The Prosciutto Cotto with a runny Egg Yolk in the middle is delicious! 
The crust on this one was slightly less leopard-spotted (thankfully) and airy and so satisfying.
With these latest visits, Pizzeria Sei is shaping up to be a stellar Pizzeria worth a visit… if Chef-Owner William Joo is making the Pizzas during your visit. His assistant Pizzaiolo is solid, but the Pizzas made by the assistant are veering on “good,” but not “great,” the way Chef Joo’s airy, pinched crusts turn out. But when Chef Joo is making the pies, watch out. There is something so airy, delicate and noteworthy with his Pizzas. The crust is standout and stellar!
And the flavors have a very classic, delicious taste to them, with a few trendier ones like the Bismarck, using Truffle Oil (unfortunate), but hopefully when the season comes around, they might offer a real Truffle Pizza (with Perigord or Alba Truffles). But in the meantime, Pizzeria Sei continues to be a destination worth trying when Chef Joo is in the house.
Pizzeria Sei
8781 W. Pico Blvd.
Los Angeles, CA 90035
Tel: (424) 279-9800
We have been so busy staying at home mostly during the pandemic, and when possible, trying new places, that it had been a while since we last visited one of our regular standbys: DeSano Pizzeria Napoletana.
We had first discovered DeSano years ago when they were going to host a 3rd generation Master Pizzaiolo, Attilio Bachetti from Pizzeria Da Attilio in Naples, Italy. That Pop-Up is still etched in my brain, as Master Pizzaiolo Bachetti churned out some outstanding Pizzas.
Per their website, DeSano follows the strict guidelines of the Associazione Verace Pizza Napoletana (VPN). When you sit down, you can see four giant, wood burning ovens and a stack of firewood.
Original Pizza Carnevale (Ricotta Stuffed Crust, Sausage, San Marzano Tomato Sauce, Scamorza, Mozzarella di Bufala, Fresh Basil):
This festive, star-shaped Pizza was first brought to DeSano from Master Pizzaiolo Attilio Bachetti during that pop-up years ago. It was so popular, and he taught the staff here, that DeSano has kept it on the menu ever since.
Taking a bite: The Ricotta stuffed crust is still delicious. It’s a touch denser than when Pizzaiolo Bachetti made it, and the staff here on this visit look new (compared to the staff we remembered, so it might be COVID / pandemic turnover effect). Regardless, the Ricotta’s creaminess gushes forward, the Mozzarella di Bufala, San Marzano Tomato Sauce, Scamorza and fresh Basil all combine for a winning flavor combination still. Delicious! 
Calzone Napoletana - Vesuvio (Soppressata, Prosciutto Cotto, Pepperoni, Garlic, Scamorza, Mozzarella di Bufala, Pecorino Romano, and Fresh Shredded Basil):
One of the overlooked gems at DeSano are their Calzones. Thanks to @ipsedixit for the strong recommendation years ago, DeSano’s Calzone were stunning! On this visit, the Vesuvio arrived a touch too charred (it was never charred before this visit), but we picked off the burnt bits. Taking a bite:
Seriously.
I have no idea where DeSano gets their Soppressata from, but it is nothing short of stunning! Insanely deep, porcine funk and lusciousness. It tastes like the best, deepest, porkiest flavor you’ve had since you can remember. 
You then get hit with the molten, oozing, Scamorza, Mozzarella di Bufala, , the tasty crust, bits of tasty Pepperoni and Prosciutto Cotto along with fragrant Garlic and Basil. Excellent!
Il Maiale “The Pig” (San Marzano Tomato Sauce, Scamorza, Mozzarella di Bufala, Prosciutto Cotto, Pancetta, Garlic, Pecorino Romano, and Fresh Shredded Basil):
This is one of the newer flavors added to DeSano’s menu, but we’re glad we tried it. Il Maiale “The Pig” Pizza is, per the name, quite porky. The Pancetta and Prosciutto Cotto impart a fragrant, rich Pork flavor base, the crust at DeSano is always appreciated because they rarely over char their Pizzas (except that Vesuvio Calzone today), it’s sturdy enough to hold the ingredients, actually has flavor (unlike some Pizza offerings around town), and it doesn’t get too soupy / soggy in the center like some Neapolitan Pizzas.
DeSano remains a delicious, approachable Pizza specialist with a wide variety of offerings and flavors. Their Pizza Carnevale (Star Shaped) is a delight, their regular Neapolitan Pizzas have great flavor combinations that just satisfy on a deeper level, and don’t forget about their Vesuvio Calzone.
DeSano Pizzeria Napoletana
4959 Santa Monica Boulevard
Los Angeles, CA 90029
Tel: (323) 913-7000
In a surprise appearance, the venerable La Morra Pizzeria has appeared from out of the ashes in 2022! One of L.A.'s great Pizzerias, it sadly closed awhile back due to their lease being up. They’ve been trying to find a new location ever since.
But perhaps in a celebration of Summer, Chef-Owner Zach Swemle and Co-Owner-GM Marlee Blodgett have brought La Morra Pizzeria back for a Weekend Pop-Up at Voodoo Vin. It was a must-visit.
It was nostalgic to see La Morra’s OG mobile Pizza oven making an appearance on this pop-up visit. And their popularity seems to be through the roof: There were easily about ~50+ people either waiting in line, or just sitting down on the outside tables.
Margherita Pizza (Tomato, Mozzarella di Bufala, Basil, Olive Oil):
This arrived a bit too leopard-spotted and charred, but we chalk it up to the team not having made Pies in what seems like over half a year or more, and using a mobile wood-burning oven. However, taking a bite of the Pizza itself:
As with their early days, La Morra Pizzeria’s dough is 100% naturally leavened sourdough. It is then fermented over the course of 48 hours, and that makes a difference in the taste. There’s a subtle tang to the Pizza dough and crust, and their Housemade Tomato Sauce is nicely balanced, not too sweet, nor too acidic. The Mozzarella di Bufala and Basil round things out to make that classic Margherita flavor. Tasty.
Tomato Pie (Marinated Sungold Tomatoes, Burrata, Heirloom Tomato Sauce, Basil, Sea Salt):
Chef Swemle and La Morra bring out their Sungold Tomato Pizza only during the Summer season when Sungolds are around. It is just as delicious as before! Beautifully sweet, umami Sungold Cherry Tomatoes from the local farmers market, the creamy, luscious, fresh Burrata, Basil, Sea Salt, and the Sourdough crust again. Outstanding!
Calabrese Pizza (Chef Travis’ 'Nduja, Spring Onion, Taleggio):
One of their classics, the Calabrese on this visit sounded like they had a new source for their ‘Nduja(?) - "Chef Travis’ 'Nduja" - and while initially it looks like the 'Nduja Sausage is sparingly used, there is so much flavor and it’s so spicy that it was more than sufficient. This is definitely on the spicy side, with an immediate searing heat that hits your front from the first bite. But thankfully it subsides after a bit, and there’s a good meatiness and savoriness with each bite as well.
While the Pizzas on this visit seemed a touch over charred, we’ll chalk it up to the onslaught of orders (massive lines throughout the time we were there), and the team having to use a mobile Pizza oven and their first time making pies in at least half a year. Regardless of that, the flavors are still outstanding even with all these other factors at play.
There is something standout and distinctive in La Morra’s naturally leavened Sourdough crust, and Chef Swemle continues to show a deep understanding of great flavor combinations. I’m still thinking about the Sungold Tomato Pizza, and I hope they eventually find a permanent location to start making their wonderful Pies again soon.
La Morra Pizzeria
(Temporarily on hiatus until a permanent location can be found.)
Tantalizing !
That olive and anchovy pizza does look amazing.
Calzone looks good too.
Where else do you like calzones ? Ronan has had specials with Philly cheese steak, French dip, and some others.
Nice photos too.
Hi @chienrouge ,
Thanks! 
Yah, I never grew up with Anchovies on Pizza, but the last few years, some specialists have opened my eyes / palate. 
La Morra Pizzeria did it first with their fantastic use of Anchovies on their Napoli Pizza (Anchovy, Garlic, Tomato, Caper, Chili, Oregano, Basil). Genuinely delicious.
And the most recent example is the one above at Pizzeria Sei.
Calzone: Oh, I am not an expert on Calzones! 
My first introduction to them was at California Pizza Kitchen years ago. They were ~OK at that chain, and I had much interest after that. Then our favorite blue smiley face Hound / Onioner @ipsedixit told us about DeSano’s fantastic Calzone and we decided to order it. The Vesuvio is seriously delicious! Hopefully you get to try it soon.
Interesting about Ronan’s Calzones. I’ll keep it in mind. Did you like them?
Ronan is pricy but I like it. Nice drinks. Other food I like too. I’m not really into too much charr on my pizza and stuff and Ronan is as guilty of this as a lot of spots these days. People must like that? There’s a clams dish with a pizza bread on top which is a must order.
My favorite kind of calzone is one with ricotta mozzarella garlic and spinach and thankfully lots of places do a decent version of that. Even shitty pizza places like north end and Rocco’s do a passable version of this with some sauce for dipping. Most of the fancier places ie Ronan and looks like de sano just don’t use enough cheese for my taste. Still they look great kinda like sealed up subs.
I’m a big fan of anchovies. Give me a prime pizza with anchovies pepperoni and maybe a few other things and I’m a happy guy.
Hi @chienrouge ,
Definitely agree with you about charring. I don’t understand the trend, and we don’t like it, either. 
We definitely appreciate DeSano because they don’t over char like many of the newer places recently.
Calzone: Ah, OK thanks. Yah there isn’t a lot of cheese in the DeSano Calzone, but it really is delicious. Consider the Vesuvio the next time you go and let me know what you think.
Anchovies: Nice! Oh, I had no idea you could add Anchovies to your Prime Pizza! We’ve been a few times, tried many of their standard pies, and squares, but never knew you could add Anchovy. Thanks for the tip.
Sounds like you would like the Calzones at Doughroom and Little Toni’s. Not my cup of tea, but it sounds like it could be yours.
Cool thanks
