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Hailing from New York, this eatery does brick oven pizza right; ultra-thin slices with a slightly charred, chewy crust. Their classic Margarita is equally portioned with tomato sauce and cheese and topped with basil. The fan-favorite Bee Sting is off the menu but ask for this pepperoni pie topped with chili and honey and you can still get it.
OVE PIZZERIA
For now, the two said they are glad to be back to serve their new and existing customers who are thrilled to have their old recipes back. First, try refreshing the page and clicking Current Location again. Make sure you click Allow or Grant Permissions if your browser asks for your location.
HOURSSun - Thurs: 11 a.m. - 9 p.m.Fri - Sat: 11 a.m. - 10 p.m.
You can’t go wrong with any of the options, but the Melrose pie—mozzarella, burrata, garlic, hot honey and basil—is a great place to start. We found their Jerusalem pie extremely unique and tasty; it has a sesame crust and is topped with kalamata olives and a 3-cheese combo of mozzarella, burrata and feta. Sauce and cheese combine in the perfect ratio upon each foldable slice. You can’t go wrong with a cheese pie, and the White Pesto pie is a favorite amongst customers. Other classic East Coast pizzeria options are available too like baked ziti and meatball parmesan sandwiches.
TASTE OUR DELISH VEGAN+ GLUTEN FREE PIZZAS
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From fresh pizzas to homemade lasagnas, we'll bring our delicious food to any home within a five-mile radius of Waterville, ME. We’re of course still holding on to all of your favorites including pizzas, calzones & khachapuri’s (with a list of upgraded ingredients) here at OVÉ Pizzeria. For over 40 years the La Villa family has been serving you delicious & authentic cuisine. Stavros said they changed everything including the beloved recipes, service and even let go of employees who had worked at the shop since he first bought it. Earlier this year, the pair decided the time was right to make a change and sold the pizza shop to another family.
They also offer thinner Neapolitan slices if you’re looking for a lighter option. Opened by couple Zoey and Osher, they decided to experiment with making pizzas over quarantine. After playing around for eight months, and much trial-and-error, they found their recipe and scrounged together enough money to open this shop on Melrose. They’re off to a great start considering their perfect 5-star rating on Yelp. The round pies are on the smaller side, but each thin slice packs a punch of flavor.
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The pies all pay homage to Venice—try the 1905 (the year Venice was established) with the aforementioned sausage, kalamata olives and red onion. Los Angeles is a town known for pop up restaurant concepts, and almost always, the food is outstanding. This lesser known spot for Chicago deep dish is one you’ll be happy to check out, because it perfectly nails this type of pie. The dough is chewy and the cheese is just right (i.e., not overbearing). It’s currently takeout only while in a temporary spot in Highland Park, but they expect to re-open in a permanent location in El Sereno either end of this year or early 2023.
The pieces are large, and it gives you that stringy mozzarella cheese pull that so many other places miss the mark on. In addition to their pies, indulge in classic pizzeria fare like an eggplant parmesan hero and baked ziti. For a casual evening out where you can still get a pie that tastes expensive, check out this excellent restaurant in Echo Park. Their pizzas are made in a brick oven and have a crispy crust with ample sauce and cheese. Happy customers rave about the Pepperoni and the Sausage Pie—the sausage is housemade and is complemented with mustard greens and Calabrese chiles. Don’t overlook their appetizers either, namely the Smokey Mozzarella Sticks and the Meatballs.
Check out all our menu has to offer in Waterville, ME
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A longstanding contender for the best NY-style slice in LA, Joe’s has been on the scene since 2007 when they opened their first location in Santa Monica. Now with six spots across the city, this is the place to roll into after a night of drinking at the bars, when all you really want to end the evening is that perfect slice. They offer hand-tossed pies, each slice being that quintessential NY-style that’s not too thick, full of cheese and made with fresh toppings. As all East Coast transplants bemoan, finding a good NYC-style slice is not easy; but the pizza here comes pretty damn close. They’ve got the usual suspects, all on a thin, crispy crust as well as an eggplant pizza and a pesto one, which are both worth trying.
L’antica Pizzeria Da Michele
True Chicagoans know to flock to this deep dish pizza spot located in the valley, by way of Chicago. Aside from serving their famous deep dish pizza—golden thick crust, chunky tomato sauce, and heaps of real aged cheese—the whole place has that nostalgic chain-restaurant-of-your-youth feel. Thin crust pizza is available as well, along with all the classic bar eats (hot dogs, fries, meatball subs, etc.) you’d expect at a place like this. The go-to spot for pizza in Long Beach is even worth a long drive just for one of their pies.
They’re NYC-style but the crust boasts more flavor than many other places, and the toppings are added generously. We recommend the White Pie, which is topped with ricotta, garlic, mozzarella, spinach, Calabrian chili and white sauce (we don’t know what the sauce is, but we know we love it). They also offer two subs—Classic Italian and a Meatball—both worth eating if you come hungry. There’s no better way to usher in the weekend with pizza and wine, and this tiny establishment in a Venice strip mall can help you do just that. The team takes pride in making all of their own sauce, mozzarella, sausage and an all-sourdough crust. They also have a vineyard in Argentina that picks grapes to make wine exclusively for Southend.
From Neapolitan-style pizzas cooked in large brick ovens to NYC slices that ooze with red sauce and cheese, LA has got it all. In no particular order, here’s your guide to the best pizza in Los Angeles. This takeout spot boasts “Pittsburg Pizza,” and if you’re questioning if that’s a real style of pizza, you’re not alone. But Chef Ben Osher tells us that while he learned to make pizza there, his pies are a combination of both Neapolitian and NY-style pizza. The crust is made with both sourdough and commercial use flour, and the slice is thin and beyond tasty.
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