While the pandemic wreaked havoc across the entire restaurant industry, one surprising loss was in the devastation to the local Pizza scene. One would think Pizza, that wonderful comfort food that’s generally affordable and ever-popular would be buoyed by those facts. Sadly, that was not the case in 2020, with the loss of Il Romanista, the complete decline of Superfine and Pizzeria Mozza, and one of the saddest closures, La Morra Pizzeria.
For those that may not have tried it, La Morra Pizzeria was a pop-up founded by Chef-Owner Zach Swemle (of SF’s Pizzeria Delfina) and Marlee Blodgett (who runs the front of the house). They had built a beautiful wood-burning oven on wheels to cater special events and show up at various temporary residencies until they found a permanent space.
Then the pandemic hit, and for the health and safety of their staff, they decided to close up. 
They eventually pivoted to doing Frozen Pizzas(!) that you can mail order or pick-up, and while they are the finest Frozen Pizzas I’ve ever had, they are a shadow of the actual freshly-made Pizzas from Chef Swemle out of his wood-burning oven.
Perhaps a silver-lining to the terrible pandemic is the availability of more commercial real estate. And in one of the most pleasant of surprises, La Morra Pizzeria is back(!), having found a permanent home, a kitchen with a wood-burning oven and enough of a spacious setup where founders Swemle and Blodgett felt it was safe enough to open again, nearly a year after they closed.
We had to pay them a visit, to show support to local mom-and-pop restaurants (and try their amazing Pizzas again). 
The new permanent home of La Morra Pizzeria is on a busy section of West 3rd Street, between the Original Farmer’s Market on 3rd, and the Beverly Center.
The heart of La Morra Pizzeria’s greatness is their handmade dough, 100% naturally leavened sourdough. It is then fermented over the course of 48 hours.
Napoli Pizza (Tomato, Anchovy, Caper, Garlic, Oregano, Chili, Basil, Olive Oil):
Stunning! Ignore the fact that this is a Cheese-less Pizza, as the explosion of flavors are so prominent and delicious that you don’t miss it: Fragrant Roasted Garlic, the wonderfully balanced Housemade Tomato Sauce, a beautiful brininess from the Anchovies, the hit of piquant from the Capers to balance things, and then the aroma of Oregano and Basil, all on the incredible Sourdough Crust! 
There’s a reason the Napoli Pizza has remained as one of La Morra’s permanent Pizzas on their menu since their pop-up days. It is wonderful! 
Pepperoni Pizza (Tomato, Pepperoni, Mozzarella, Parmigiano, Chili, Garlic, Oregano):
Their Pepperoni Pizza, once a Secret / Off-Menu option, is now a permanent offering as well. Unfortunately, the Pepperonis are a touch charred compared to their original version, and the crust was a touch lukewarm / dense. We chalked this up to the large number of orders they were dealing with during this Grand Opening (there were quite a few orders we saw being prepared To-Go) and this being the first day of Chef Swemle using the new wood-burning oven.
The flavors were excellent, although, like before, their Pepperoni don’t crisp up like some of the best versions around town. Still, if the charring is sorted out, this is an excellent version worth ordering if you’re in the area.
Bianco Pizza (Ricotta, Pickled Guindilla Peppers, Oregano, Garlic, Shallot, Panna):
Thankfully things bounced back nicely with their Bianco Pizza: One of our all-time favorites from their early pop-up days, Chef Swemle’s Bianco is better than ever! The first bite is a beautiful creaminess from the Ricotta and Panna, then a nice slow-burning, tart heat from the Guindilla Peppers, rounded out by Roasted Garlic and Shallots, and that incredible Sourdough Pizza Crust!
One of La Morra’s highlights and one of the best Pizzas in the city!
Amatriciana Pizza (Amatriciana Sauce, Mozzarella, Pecorino Toscano, Guanciale, Chili, Pecorino Romano):
Another highlight would be their Amatriciana Pizza. Debuting as a Special during one of their later pop-ups, we’re glad to report that the Amatriciana is as good as ever, starting with the fantastic Guanciale (Italian Pork Jowl) that has an intense porcine flavor that pervades every bite. Add to that the lightly sweet-savory Housemade Amatriciana Sauce, fragrant, onion-y, peppery, and some decent heat from the Chilies, a bit of light funk from the Pecorino Toscano (a Sheep’s Milk Cheese) and then the lovely light tang from the flavorful Sourdough Crust and you have another winner!
2nd Visit:
We wanted to let La Morra settle in to their new digs for a few weeks before a follow-up visit. Note: They now serve all of their Pizzas with a Housemade Garlic Dipping Sauce and Pickled Peppers, a nod to some takeout pizza spots they enjoyed growing up. (Their Housemade Garlic Dipping Sauce is addictive and wonderful! , but their Pizzas are fantastic on their own without the Sauce.)
Margherita Pizza (Tomato, Mozzarella di Bufala, Basil, Sea Salt, Olive Oil):
Pro-Tip: If ordering more than 2 Pizzas, you should request for your Pizzas to be given to you as they are ready, instead of having half the order sitting around while the last of your order comes out. That way, you can enjoy the Pies fresh out of the oven, the best way to enjoy them. 
The Margherita on this visit is excellent: Classic flavors, balanced Tomato Sauce, delicate, lightly creamy fresh Mozzarella di Bufala and fragrant Basil with a touch of Olive Oil, and their excellent Sourdough Crust once again.
Probably the best Neo Neapolitan-style Margherita we’ve had locally.
Calabrese Pizza (‘Nduja, Spring Onion, Taleggio):
The one hiccup on this visit, the Calabrese Pizza was one of our favorites from La Morra during the Pre-COVID-19 era, but their new version is not as good as before: The 'Nduja Sausage tastes totally different from the previous version, being way too salty and one note, lacking that fragrance and nuance from earlier. We confirmed with the staff that they kept the same supplier, so perhaps the supplier’s recipe had changed? The rest of the ingredients were excellent: The Spring Onions and Taleggio were a great combination, just overpowered by the 'Nduja.
Calabrian Chili Crisp (Fried Chili de Arbol, Sicilian Hot and Guajillo Chilies, Extra Virgin Olive Oil, Fennel, Onion, Fried Garlic):
Whenever I hear of “Chili Crisp”, I start thinking of various Chinese dishes that our former Hounds and others would talk about utilizing that standout ingredient in. So it was a surprise to see La Morra Pizzeria and Chef Swemle decide to make their version of a Chili Crisp(!).
And it works: Fried Chili de Arbol, Sicilian Hot and Guajillo Chilies create a unique flavor profile, different from the popular Chinese Chili Crisps that folks have been using. Quality Extra Virgin Olive Oil, and then aromatic Fennel, Onion, Fried Garlic all mixed together, and you get this lightly spicy, lovely Chili Dipping Sauce.
It was an interesting dip for their Sourdough Pizza Crust, but I love their Pizzas OG style, without any additional condiments. I will be using their excellent Calabrian Chili Crisp for other dishes though.
Patate Pizza (Yukon Golds, Raclette, Rosemary, Panna, Black Pepper, Parmigiano):
You would think that Potatoes on Pizza might be too heavy (carb on carb), but one bite of La Morra’s Patate and any apprehension goes out the window. 
The Patate is even better than the Before Times: Tender slices of Roasted Yukon Gold Potatoes elevated by the standout herbal notes of Rosemary, Raclette, Panna and Parmigiano ties it all together. Incredible!
Salsiccia Pizza (Tomato, Fennel Sausage, Pickled Guindilla Peppers, Mozzarella, Parmigiano, Basil):
We finished up this visit with their Salsiccia, a meaty, savory, absolute standout of a Pizza, beginning with the fragrant Fennel Sausage with a balanced deliciousness, lifted up by their excellent Housemade Tomato Sauce, Mozzarella and Basil, but then the Guindilla Peppers give it a nice blast of heat (nothing too extreme, but a nice warming kick), some tartness to balance all the savory and creaminess, and a bit of funk from Parmigiano, all wrapped up with their excellent Sourdough Crust.
With so many losses in the restaurant industry in 2020, it’s heart-warming to see the return of one of the greats with La Morra Pizzeria. A rising star that was just establishing itself pre-COVID-19, its closure was heartbreaking and we were never sure if they could make it. Now that they’ve found a permanent home and have returned to making fresh, hot Pizzas, there’s a glimmer of hope for the local Pizza scene.
Those looking for standout Neo-Neapolitan Sourdough Pizzas should give their classic Margherita a try. The Napoli is a flavor explosion without the use of Cheese (but you can add Fresh Mozzarella as an option if you want), and the Amatriciana with addictive Guanciale is a must order.
Don’t forget the Patate (Yukon Gold Potatoes and Rosemary), and the Salsiccia with Fennel Sausage & Peppers, but our current obsession might very well be the Bianco Pizza, an irresistible combination of luscious Ricotta and Panna, fragrant Oregano, Roasted Garlic and Shallots, and the outstanding Pickled Guindilla Peppers and their Sourdough Crust.
At least until they bring back their legendary Clam Pie. (Thanks again @ipsedixit.)
La Morra Pizzeria
8022 West 3rd Street
Los Angeles, California 90048
Update 1:
With a new special Pizza in time for Valentine’s Day, we had to stop by for another visit. First, a return of another Pizza from their original menu:
Cavolo Rosso Pizza (Tomato, Kale, Garlic, Shallot, Oregano, Chili, Basil, Olive Oil) (Vegan):
Don’t let the fact that this Pizza is Vegan dissuade you. Taking a bite, and you get this incredible burst of flavors: First, the slightly crisped, Roasted Kale (yes, some of it is burnt, but it’s still quite vegetal, and the burnt parts somehow add a smoky bitterness (slight)), then you get this excellent balanced Tomato Sauce, the Garlic, Shallots, Basil and Oregano, some slight heat and tartness from the Pickled Chilies, and quality Olive Oil.
And then you tear into the outstanding Sourdough Neo-Neapolitan crust, with a great light chew, good flavor, and it is magic!
(Complimentary) Garlic Sauce:
La Morra is now serving their Pizzas with a free side of their Housemade Garlic Dipping Sauce and Pickled Peppers. The Garlic Sauce is ridiculous! Pure Roasted Garlic flavor, concentrated and entrancing.
Patate Pizza (Yukon Golds, Raclette, Rosemary, Panna, Black Pepper, Parmigiano):
As delicious as the last visit, their Patate is wonderful with its Rosemary herbal notes and tasty Roasted Yukon Gold Potato slices.
(Special) Burrata and Black Truffle Pizza:
Chef Swemle has always talked about a possible Truffle Pizza when the timing and ingredients were right. And while 2020 threw a wrench in La Morra’s original plans, it looks like Chef Swemle was able to finally feature a Black Truffle Pizza, just in time for Valentine’s Day.
Opening up the To-Go box, and the unmistakable aroma of quality Italian Black Truffles hits your senses. It is wonderfully fragrant and the first bite just adds to the enjoyment:
There’s a good intense scent from the Italian Black Truffles, and it pairs beautifully with the Fresh Burrata Cheese cracked open on the Pizza. The creaminess of the Burrata and the delicate Black Truffles are a great match, and you have the light tang from La Morra’s Housemade Sourdough Pizza Crust.
Absolutely wonderful!
La Morra Pizzeria has barely settled in to its new home (with a large wood burning oven), but Chef Zach Swemle and Marlee Blodgett are delivering some of the best Neo-Neapolitan Pizzas in the city already. For La Morra to be able to offer many of their OG Pizza menu, and for it to be executed at the same level as the Before Times is a win. The fact that they’re delivering specials now and Chef Zach is able to create new flavors like the sublime Burrata & Black Truffle Pizza is even more encouraging. Hopefully there are even greater, new flavor combinations to come!
La Morra Pizzeria
8022 West 3rd Street
Los Angeles, California 90048
Update 2:
La Morra announced the return of their Clam Pie which meant it was time for another visit.
Tricolore Salad (Arugula, Radicchio, Parmigiano, Lemon Vinaigrette):
One of the most welcome additions to La Morra Pizzeria, now that they’ve established a brick and mortar location, is the addition of Salads, which feel like a nice starter before you dive into their fantastic Pizzas.
The Tricolore was simple, but so refreshing: Pristine Arugula with its peppery, lightly bitter notes worked well with the crunch and different type of bitterness of the Radicchio, bound by the pleasant funk of Parmigiano and the excellent, bright Housemade Lemon Vinaigrette.
Bianco Pizza (Ricotta, Pickled Guindilla Peppers, Oregano, Garlic, Shallot, Panna):
In a bit of good news, their Bianco Pizza is now a permanent menu item! We showed up about 10 minutes early from our pickup time on purpose, to make sure to get our Pizzas as they were ready (and not sit around). The Bianco must’ve been just made because it was piping hot, the gorgeous creamy Ricotta and Panna was the perfect balance to the piquant Pickled Guindilla Peppers. Add in a spike of fragrant Garlic and Shallots, herby Oregano and that fantastic Sourdough crust, and the Bianco remains one of their best Pizzas. So good!
Love Grows Pizza (Pancetta, Rosemary, Red Onion, Raclette, Chili):
One of my favorites from their pop-up days (on special), Love Grows is this magic combination of bright, pure, aromatic Rosemary which works magic with the incredibly porcine Pancetta, accentuated by Red Onions, a little bit of heat from Chilies and Raclette.
This, too, arrived piping hot and the Sourdough crust added this delicate tang. Must order!
Clam Pie (Littleneck Clams, Calabrian Chili, Parsley, Pecorino, Panna, Lemon, Olive Oil):
But the main reason for this visit: The return of their legendary Clam Pie! It was this outstanding offering during our 1st visit (thanks to @ipsedixit) that made us fall in love with La Morra during its pop-up days. We couldn’t wait to enjoy this again!
Unfortunately, one minor hiccup: It was lukewarm-cool. 
To be fair it was about ~60 degrees outside, but we took a bite of this first (before the others), only about ~2 minutes from picking up the order and it was already lukewarm. Clearly this Pizza was made first, and then they made the last 2 Pizzas (Bianco and Love Grows) afterwards, because both of them were piping hot (and we ate those after the Clam Pie sampling).
- Note: If you order more than 2 Pizzas, ask for them as they are ready (not when the entire order is ready), to ensure maximum freshness / heat.
Looking beyond that: Plump, meaty, juicy Clams, a beautiful brininess, add on a squeeze of Lemon enhancing the inherently lemony Italian Parsley, creamy Panna, a little bit of Pecorino and the Sourdough crust? Still delicious!
(Complimentary) Garlic Sauce:
As usual, all of their Pizzas come with a side of their Housemade Garlic Sauce, which is absurdly delicious! Their Pizzas are great on their own, but this Garlic Sauce is great (for the crust), and we saved them for use later (for some Garlic Toast at home).
Chef Zach Swemle and La Morra Pizzeria continue to improve, finding stability in their new brick and mortar store. The only minor hiccup is that for larger orders (more than 2 Pizzas), they seem to make them in sets of 2, so your 3rd, 4th, etc. will be ready at different times. Be sure to ask for your Pies as they are ready to counteract that problem.
Then sit back and enjoy greatness like their Bianco, (Special) Love Grows (Pancetta and Rosemary!), and don’t miss out on their Clam Pie while it’s here (for a limited time).
La Morra Pizzeria
8022 West 3rd Street
Los Angeles, California 90048
Update 3:
Little Gem Caesar (Little Gems, Wood Fired Garlic Croutons, Parmigiano, Chive, Anchovy Caesar Dressing):
This was another good entry in their new Salads section. The Little Gem Caesar has fresh Little Gem Lettuce, Chives, a mild Parmigiano, and wonderfully punchy Anchovy Caesar Dressing from Chef Zach Swemle. The one minor hiccup is that their Housemade Wood-Fired Garlic Croutons come pre-packaged with the refrigerated Caesar Salad, so they end up being a bit soft. There’s still a tiny bit of crunch in them, but the outside is a bit soft already. Otherwise, a nice starter, but I think we prefer their Tricolore Salad more.
Funghi Pizza (Oyster Mushroom, Fontina, Shallot, Parsley, Chili, Panna, Olive Oil):
The last time we heard about the Funghi Pizza, our favorite blue smiling face @ipsedixit had recommended it here on Hungry Onion. And the next day, it was sold out by 6:00 p.m.! 
(After that weekend, it rotated off the menu until now…)
La Morra Pizzeria is already making some of the best Pizzas in the city, but to understand the magnitude of increased greatness of this Funghi Pizza is to appreciate Chef Swemle’s excellence as a Pizzaiolo. The first bite:
Fragrant, oven-roasted Oyster Mushrooms, bursting with controlled umami, fragrant pops of joy from the roasted Shallots, the Fontina Cheese and Panna add this lovely creamy, cheesy goodness, a tiny dash of heat from the Chilies, served piping hot on their fantastic Sourdough crust.
SO GOOD!
(Special) TMNT Pizza (Tomato, Pepperoni, Oyster Mushroom, Anchovy, Basil, Caciocavallo, Mozzarella):
And a surprise addition this past weekend: The TMNT is back! 
For those that don’t know, Chef Swemle is a fan of Teenage Mutant Ninja Turtles or “TMNT” and this is his tribute to the righteous Ninja Turtles. 
When the TMNT appeared on special during their pop-up days at Tabula Rasa, it was one of my favorites. We haven’t seen it since(!). So it was delightful to see it rotate back in this weekend.
Taking a bite: Big, bold flavors befitting the Teenage Mutant Ninja Turtles. It seems like a lot, but the combination of Red Sauce Tomatoes, Pepperoni, Mozzarella and Basil are classic already. Add in lovely wood-fired roasted Mushrooms, Anchovies for a surprise burst of the ocean, and the Caciocavallo all combine together to make this a Neo-Neapolitan Pizza bursting with deliciousness!
La Morra Pizzeria
8022 West 3rd Street
Los Angeles, California 90048
Update 4:
Recently, La Morra announced the debut of their Fried Chicken Wings. Time for a return visit.
The Chopped Salad (Chopped Little Gems, Sun-Dried Tomato, Castelvetrano Olives, Red Onion, Pickled Guindilla Peppers, Crispy Chick Peas, Italian Vinaigrette):
Excellent Chopped Salad, Chef Zach Swemle continues to guide the team to make dishes that would hold up even in a sit down restaurant. The Sun-Dried Tomatoes, Castelvetrano Olives, Red Onions, Pickled Guindilla Peppers, all contribute to a genuinely flavorful, tasty Salad. The Crispy Chick Peas add a nice textural contrast, and the Italian Vinaigrette binds it all together.
Buffalo Chicken Wings (Organic Chicken Wings x 8, LMP Calabrian Chili Buffalo Sauce, Crème Fraîche Ranch Dip, Carrots and Celery):
Normally they arrive fully sauced with their Housemade Calabrian Chili Buffalo Sauce, but we asked for half the Wings to be “naked” (No Sauce), to see how their Fried Chicken Wings were on their own.
The good news: They are excellent! Crispy, nicely fried Chicken Wings that are genuinely seasoned (not just salt, or with no seasoning). They hold up on their own and we actually liked the Naked Fried Chicken Wings more than the Buffalo Sauce.
The La Morra Pizzeria Calabrian Chili Buffalo Sauce is zesty, punchy and has a legitimate kick of Chili Spice in each bite. Chef Zach has been making a version of a Calabrian Chili Crisp for La Morra, so it’s no surprise that some of that is the basis of this Buffalo Sauce. But it’s complex and nuanced, and tastes like a fantastic, gourmet version of Buffalo Wings.
The Creme Fraiche Ranch is much better than standard Ranch Dressings, herbal, looser, but still creamy, and the use of Heirloom Carrots for the “Carrots & Celery” side accompaniment is a nice touch (they were delicious).
Funghi Pizza (Oyster Mushroom, Fontina, Shallot, Parsley, Chili, Panna, Olive Oil):
The Funghi Pizza made a return (after being rotated off the menu for a bit), and it was still very good, but a touch overcooked (we found out Chef Zach was doing a catering event, so he was not in the house). Still, the combination of Roasted Oyster Mushrooms, Shallots, Fontina, Panna and Olive Oil on their excellent Sourdough Crust still made it a fantastic pie.
(NEW) Spinach and Ricotta Pizza (Bloomsdale Spinach, Whipped Ricotta, Roasted Garlic, Provolone, Lemon, Chili):
A new offering on the menu, their Spinach & Ricotta was the highlight of this visit! The Oven Roasted Spinach and Whipped Ricotta really worked so well together, the Roasted Garlic, Provolone and that hit of Lemon citrus added the finishing touches to another standout Pizza at La Morra.
The Tomato Pie (Marinated Sungolds, Burrata, Heirloom Tomato Sauce, Micro Basil):
Their seasonal offering - the Tomato Pie - is nothing short of must-order! In-season, ripe, bright Sungold Tomatoes from local farms mixed with fresh, creamy Burrata Cheese, their Housemade Heirloom Tomato Sauce and Basil? It’s just a celebration of the season, and so Summer on a plate.
One thing to note: La Morra’s current Housemade Pizza Dough feels a touch sturdier than their OG version back at Tabula Rasa Pop-Ups. This current Sourdough Crust is a little firmer (perhaps a good thing to survive Takeout, since the majority of their orders are Takeout), but still quite delicious. I just miss their OG, slightly softer, pull apart crust and base.
La Morra Pizzeria is finding its footing at their new brick & mortar shop on West 3rd Street. The array of Salads (a great starter and it fills a void that was missing in their Pop-Up days) are all solid offerings. Their new Fried Chicken Wings are very good, and if you order, ask for Half with No Sauce / Naked, and Half with Sauce, to enjoy both flavor ends of the flavor spectrum. And don’t miss out on their Tomato Pie, only in season for a few more weeks until the end of harvest for these local Sungold Tomatoes.
La Morra Pizzeria
8022 West 3rd Street
Los Angeles, California 90048
